Choose some fine tomatoes, peel them, remove the seed and weigh the fruit. Take the same weight of sugar with enough water to dissolve it; boil it a few minutes, skimming well; put in the tomatoes, cook them about two hours, stirring occasionally; about half an hour before removing them put in a vanilla pod. When cooked, remove the vanilla and fill your pots, covering like any other jam. This tomato jam has a very delicate flavour.