Tomato-peach jam

Tomato-peach jam

Ingredients:
1 kg of tomatoes
500 g of peaches
1 lemon
330 g of refiner syrup
? tablespoons of cinnamon

Preparation:
Bring big pan with water to the boil. Make H-shaped cuts on tomatoes and peaches and throw them in the boiling water. In 30-40 seconds get from water, husk.
Cut tomatoes and peaches, lay out them in small kastryulka, mix with lemon juice and bring to the boil on average fire. Cook 20-30 minutes, periodically stirring slowly. Do not forget to remove skin.
In 25-30 minutes add sugar and cinnamon. Again bring to the boil and then leave to be extinguished on average fire for 20-30 minutes before solidification. If you want that jam was more dense, add 2 tablespoons of the pectin mixed with sugar.
As soon as jam is ready, pour it on otsterilizonny banks. Close cover and store in dry dark place.

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