Bring a large pot of water to a boil. Meanwhile clean and rinse the Tomato (4 pound). Prepare an ice bath.
Cut a small X into the bottom of each of the tomatoes. Make sure you break the skin, but don't cut too deep into the tomato.
Place the tomatoes into the boiling water for 1-2 minutes. Smaller tomatoes will need less time, larger tomatoes will take longer.
Remove the tomatoes from the boiling water and place into the ice bath for 1-2 minutes. The skins should start to visibly shrink.
Peel off all the skin from each of the tomatoes and discard.
Slice the tomatoes in half and scoop out the seeds. You should be left with a little over 2 pounds of tomatoes.
Roughly chop the tomatoes and put them into a pot along with Granulated Sugar (1 cup), Lemon Juice (1/4 cup) and Cinnamon Stick (1). Bring to a boil for a few minutes. Then reduce heat to medium-low.
Cook for 1.5 to 2 hours until the jam starts to thicken. Remove the cinnamon stick and use an immersion blender to break up any remaining chunks of tomatoes to create a smoother consistency.
You can process the jam in a water bath canner or store in air tight containers in the fridge. It can also be frozen. This recipe makes about 24 ounces of jam.