Tangy Tomato Jam

This chutney-like condiment is great as a spread or just on its own. It's a great way to preserve slightly overripe tomatoes. The jam will keep in the refrigerator for up to 1 month.

Ingredients:
2 1/2 # tomatoes
2 granny smith apples, grated
1 1/3 cups sugar
2 T lemon
2 t lemon zest
1 1/2 t jalapeno, minced

Bring a pot of water to a boil. Cut an x on the ends of the tomatoes and blanch for ten seconds. Remove from the boiling water and place in a bowl of ice water. Peel and quarter the tomatoes. Combine the tomatoes, apples, sugar, lemon juice, lemon zest, and jalapeno in a saucepan and bring to a boil for thirty minutes. Stir occasionally to break down the tomatoes and skim off any foam. Reduce the heat to medium-low and simmer for 20 more minutes. Transfer to a mason jar for storage. Serve hot or cold. Enjoy!