Yep! This is what you make in late September when the tomatoes remaining on the vine will never ripen. You can simply spread it on bread, biscuit, or you can make an excellent tart by spreading it on a pate brisee crust. And you thought you didn't have to see another one of my canning recipes. It's not really over until the first hard freeze.
about 6 cups
4 1/2 pounds large green tomatoes
Wash the tomatoes, cut off the stems, and cut them into 8 to 10 wedges each. In a stainless steel bowl, arrange alternate layers of tomatoes and sugar. Let this macerate in the refrigerator for 20 to 24 hours; stir 2 or 3 times during this period.
The next day, pour the tomatoes into a preserving pan or large stainless steel saucepan. Start cooking the jam over high heat, then reduce the heat to very low as soon as it comes to the boil.
Remove the scrum with a spoon or skimmer.
Do not peel the lemons, but cut them in half lengthwise, then cut each half into 1/8-inch slices. After the jam has cooked for 1 hour, add the lemon slices and cook for an additional hour, still over low heat.
Sterilize 6 half-pint canning jars. Fill the jars with the hot jam, then seal. Process in a hot-water bath for 15 minutes. Remove jars from water and let cool. Check seals and then store.