Gather ingredients and prepare a water bath canner for preserving the jam. And core and cut the tomatoes in half and roughly slice the tomatoes.

Choose to chop the tomatoes with a knife or food processor. Then, add the chopped tomatoes to a heavy-bottomed stockpot.

Combine 5 cups of granulated sugar, 1/8 teaspoon of diced pineapple, 1/4 teaspoon of cinnamon, and 1 lemon juice extract. And stir everything together to improve the taste.

Boil the mixture in the stockpot over medium-high heat for approximately 25 minutes.

Reduce the heat to low and simmer for an additional 30 minutes. And keep simmering if the jam is still watery after 30 minutes.

Remove trapped air bubbles and add extra jam if needed. Wipe the rim and sides of each jar. Apply a two-part canning lid and screw it on firmly.

Follow proper canning instructions if using a hot water canner. Add lemon slices to increase acidity and enhance flavor. Then, set up a hot water bath canner and ensure jars are covered with at least an inch of hot water.

Mix water with 2 teaspoons of white vinegar to descale hard water and remove particles from canners and jars. Now, process jars in boiling water for 20 minutes, regardless of size.

Set a timer to ensure precise timing for optimal texture and flavor. After that, let the jars sit in hot water for 5 minutes after turning off the heat.

Leave at least 1 inch of space between jars on a clean surface for ventilation and to prevent damage. Then, allow jars to cool to room temperature for 12 hours to develop flavors.

Check the seal on jars by ensuring the lids are concave and rigid when squeezed.

Refrigerate unsealed jars for immediate consumption. And remove bands from sealed jars for reuse and organization.

Store perfectly sealed jars in a cool, dry place away from direct sunlight. Properly sealed jars can last 12 to 18 months when stored in the pantry.