For 4 people
In a saucepan, boil water and immerse the green tomatoes to facilitate peeling.
Once cooled, peel the tomatoes, pit them, then cut them into small pieces. To remove excess juice, drain slightly.
Using a sharp knife, cut the lemon into thin strips.
Mix all ingredients in a jam basin or in a pot.
Bring the mixture to a boil over high heat and continue cooking for 15 to 20 minutes (10 in the case of using giant sugar). To standardize cooking, stir regularly using a spatula.
Before removing from the heat, check the cooking by pouring a few drops of jam on a cold plate. The jam is ready when it freezes in contact with the plate.
At the end of cooking, use a skimmer to remove the foam on the surface.
Using a ladle, fill the jars of jam previously sterilized with boiling water and let cool.
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