Remove the stem end from all the tomatoes and cut into ½in/12mm pieces. Remove the zest ( or grate the yellow part of the lemon) from the lemons and squeeze
all the juice. Place all the ingredients in a large pan and heat slowly until all the sugar has dissolved. Bring to the boil and then simmer on low, stirring occasionally, until the tomatoes are translucent and
the mixture has thickened, about 30 minutes. Remove the cinnamon sticks, and ladle the hot mixture into sterilized, hot jars and seal.
Makes about 9 cups.
E-mail Me