YIELD: 3 1/2 CUPS
2 pounds green tomatoes
2 lemons
1 tart apple
1/2 cup water
1 4-inch cinnamon stick
1 cup sugar
Scrub and rinse all of the fruits. Remove the stem ends of the tomatoes and dice them by hand or chop them two at a time, quartered, in a food processor fitted with a steel blade, using rapid pulsing action. Remove the zest from the lemons with a zester. Cut off and discard the inner white peel. Halve the lemons and thinly slice, removing seeds. Peel, quarter, core, and dice the apple.
Combine the tomatoes, lemon zest, lemon slices, and apple pieces with the water and cinnamon stick in a heavy, non-reactive 4-quart pan. Cover the pan and bring liquid to a boil. Uncover and simmer for 15 minutes.
Add sugar 1/2 cup at a time, allowing the jam to return to the simmer between additions. Cook, uncovered, for 10 minutes, stirring frequently. The temperature will rise to 210°F.
Off heat, remove the cinnamon stick. Pour the jam into hot, sterilized jars to within 1/4 inch of lips. Wipe rims clean, attach new lids, and screw the caps on tightly. Invert the jars briefly for a quick vacuum seal, or process for 10 minutes in a boiling water bath, submerged by 1 inch.
