Way to use your green tomatoes picked before they freeze

This recipe has been adjusted for my 5,000 feet altitude in Albuquerque. This mild, sweet jam is good with savory muffins, scones and other breakfast breads. I like to add it to meat dishes such as pork chops and chicken breasts. ---BBB

GREEN TOMATO JAM

2 pounds green tomatoes
2 lemons
1 tart apple
1/2 cup water
1 (4-inch) cinnamon stick
1 cup plus 2 tablespoons granulated sugar, divided

Scrub and rinse tomatoes, lemons and apple. Remove and discard stem ends of tomatoes; cut tomatoes into quarters.

Transfer 2 tomatoes to a food processor; pulse until chopped. (Or dice tomatoes with a knife.) Pour into a heavy, stainless steel 4-quart pot. Repeat with remaining tomatoes.

Grate zest (colored portion of peel) from the lemons; add to the pot. Halve the lemons; cut off and discard the pith (white part of peel). Slice thinly; remove seeds. Add lemon slices to the pan.

Peel, quarter, core and dice the apple; add to the pot.

Pour in the water; add the cinnamon stick. Stir to combine. Cover the pot and bring to a boil. Uncover the pot and simmer for 15 minutes.

Stir in 1/2 cup of the sugar; return to a simmer. Stir in the remaining 1/2 cup plus two tablespoons of sugar. Let the jam return to a simmer, then cook, uncovered, until the temperature reaches 8 degrees above the boiling point of water, about 10 minutes; stirring frequently.

Remove the pot from the heat, remove the cinnamon stick. Pour the hame into hot, clean jars to within 1/4-inch of the rims. Wipe rims clean, attach lids and screw the caps on tightly. Invert the jars briefly for a quick vacuum seal. Let the jam cool to room temperature, then refrigerate up to one month.

Yields 3/1/2 cups.