Start with our step-by-step canning how-to.
Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the lemon zest, tomatoes, sugar, cumin, 4 teaspoons salt, the red pepper flakes, cinnamon sticks, cloves and ginger. Cook over medium-high heat, stirring occasionally, until the tomatoes are juicy and the sugar dissolves, 15 to 20 minutes. Continue to cook, stirring occasionally, until the tomatoes are dark and syrupy and a candy or deep-fry thermometer registers 220 degrees F, 40 to 50 minutes (the timing may vary depending on the juiciness of the tomatoes). Reduce the heat if the mixture starts to scorch. Discard the cinnamon sticks.
Meanwhile, sterilize four 8-ounce canning jars and lids.
Fill the jars with the tomato mixture, leaving 1/4 inch headspace, then seal and process.
Photograph by Charles Masters

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	430.2 Kcal (1801 kJ)
Calories from fat	2.28 Kcal
		% Daily Value*
Total Fat	0.25g	0%
Sodium	18.22mg	1%
Potassium	806.99mg	17%
Total Carbs	111.93g	37%
Sugars	106.27g	425%
Dietary Fiber	4.15g	17%
Protein	3.64g	7%
Vitamin C	59.2mg	99%
Iron	1mg	6%
Calcium	48.9mg	5%

Amount Per 100 g
Calories	97.76 Kcal (409 kJ)
Calories from fat	0.52 Kcal
		% Daily Value*
Total Fat	0.06g	0%
Sodium	4.14mg	1%
Potassium	183.39mg	17%
Total Carbs	25.44g	37%
Sugars	24.15g	425%
Dietary Fiber	0.94g	17%
Protein	0.83g	7%
Vitamin C	13.5mg	99%
Iron	0.2mg	6%
Calcium	11.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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