Tomato jam with apples and lemons

Pour boiling water over the red fleshy tomatoes so that they are easy to clean. Remove the skin from them and clean the seeds. Grind the pulp in a blender to a puree state. Now you need to add granulated sugar and lemon zest to the tomato puree, as well as lemon juice. Mix everything and put it in a cool place overnight, covered with a towel. 
The next day, remove the peel from the apple and rub it through a sieve or use a blender. Mix the apple and tomato puree in a jam-making bowl. Cook it in one go until ready. Italians add about 25 g of rum to the jam.
The finished chilled jam is poured into sterilized jars.
Is stored in a cool place under nylon covers.
Viva Italia!