Tomato Jam

1 1/2 pounds good ripe tomatoes (Roma are best), cut in pieces.

1 cup sugar
2 tablespoons freshly squeezed lemon juice
1 cinnamon stick

Combine all ingredients in a heavy medium saucepan. Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, remove about 1 hour 15 minutes. Remove cinnamon stick and pour the jam in sterilized bottles.