Peel of 3 meyer lemons cut into thin strips with pith removed
1 cup of sugar
pinch of sea salt
Cook tomatoes, lemon juice, lemon peel, sugar, and salt in a very heavy pot over medium high heat skimming foam from the top. Smash some of the cherry tomatoes with a potato masher, a drink muddler, or a fork to release liquid.
Continue skimming foam, and watching carefully as the jam thickens, you don’t want to brown or burn the tomatoes. Gradually lower the temperature to a simmer and cook down until very thick and jammy- about one hour or until the liquid runs very slowly off of a metal spoon.