Cherry tomato jam

Elaboration:

• We wash the tomatoes, cut off the tip where they were attached to the branch and cut them in half. We put them in a saucepan with the juice of half a lemon and the sugar and put them on the heat.
• Let it simmer over low heat, stirring with a wooden spoon, for about half an hour, blend it with a mixer and return it to the heat until it has the texture you like.
• If we want a very fine jam, we can blanch and peel the tomatoes beforehand.
• Fill sterilized airtight jars with the hot jam, cover them and turn them upside down to create a vacuum. If you want them to last more than a few weeks, boil the full jars for half an hour.