In a stainless bowl, layer thin slices of green tomatoes and dark brown sugar, sprinkle with Aceto balsamico.

let macerate overnight.

The next day, separate tomatoes from liquid.

Put liquid into pan.

Add amount of water equal to amount of liquid from tomatoes .

Bring to a boil, stirring occasionally.

Add tomatoes, cloves, cinnamon, and more sugar (the amount of sugar depends of your taste.

I added less sugar but I did add more honey at the end to make it sweeter).

Cook jam for one hour, boiling briskly and stirring so it doesn’t burn.

Mix the gelatine with 3 spoons of cold water and leave it for 10 minutes to swell up.

Take the tomatoes mixture off the heat.

Add one spoon of honey.

Add gelatine and stir for additional 5 - 10 minutes until gelatine melt completely.

Transfer to a warmed sterile jars.