Green Tomato Jam

Cut tomatoes into wedges, remove seeds and white center parts, then dice.

Combine tomato with sugar, juice, and zest in a nonreactive bowl. Cover and let macerate overnight.

Pour mixture into a pan, bring to a simmer over low heat, and cook, stirring occasionally.

Return mixture to bowl, cover, let cool to room temperature, and refrigerate overnight.

Check the set of the jam. If it is still too loose, return to pan and cook some more. Once desired consistency is reached, jar and seal.