Green Tomato Jam with Cinnamon and Ginger

4 pounds green tomatoes

4 c. sugar

1 lemon

1 cinnamon stick

2 inch piece of ginger

1. Remove stems from tomatoes and cut out any bad spots. Roughly chop the tomatoes and then pulse in a food processor or blender until you get the consistency you like. Process the tomatoes in small batches, pouring them into a heavy-bottomed 4 quart pot as you go.

2. Once all the tomatoes are pureed to your liking and in the pot, zest and juice the lemon. Skin and mince the ginger (I pulsed it in the food processor a few times, scraping down the sides to make sure it was all minced). Add the sugar, lemon zest and juice, minced ginger, and cinnamon stick to the pot and bring to a boil over high heat, stirring well.

3. Let the mixture boil for 20-40 minutes, depending on the thickness you want for the finished jam. Remove the cinnamon stick after 10 or 15 minutes, and continue to boil, adjusting heat to avoid too much splattering from the hot tomatoes. Stir often. The jam will thicken and become darker green the longer you cook it, so this is where your preference comes into play.

4. Once the jam has thickened, place into sterilized jars. Wipe the rims, place lids and rings on the jars, and process in a boiling water bath (water covering jars by at least one inch) for 10 minutes. Remove from water bath and let sit on a towel on the counter overnight. If any jars didn't seal, put those in the refrigerator and eat first. The sealed jars will keep for a year.

Makes about 7 half-pints (with a little extra to eat right away, which you will want to do! Just make sure someone is around to pry that spoon out of your hands before you get too crazy).