juice of 1 lemon
Wash tomatoes well.
Place them in a large saucepan, covered with boiling water, for some minutes and remove skin.
Cut in halves and remove seeds and core. Slice.
Place them in a ceramic bowl, alternately layered with sugar.
Allow to stand overnight.
Place them in a large saucepan with the cloves and cook over a low heat, stirring from time to time with a wooden spoon until ready.
Finally, add lemon juice.
To see if it is ready, take a teaspoonful of it and place it onto a dish. It is ready when it is thick and does not flow.
Bottle the jam in clean, dry glass jars when still hot.
Allow the jam to cool completely before closing the jars.