Confiture de Tomates Vertes

• 3 kg/6½ lb green tomatoes
• 2 kg/4½

Wash and dry the tomatoes. Slice them finely, cover with sugar and leave to macerate for 24 hours. Finely slice the lemon and remove the pips. Place the tomatoes and sugar in a preserving pan, add the lemon and cook until the jam is jellified and amber-coloured. Pour into sterilized jars while still hot, cool and seal.