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Start by cutting your tomatoes up. If using cherry tomatoes, just cut them in half. If using full-sized tomatoes, dice evenly.
Move your diced tomatoes to a large pot and cover with your sugar.
Toss well to coat evenly and let sit for about 10 minutes to macerate and to help draw out the natural liquid in the tomatoes.
After 10 minutes add in your cup of cold water and again stir to combine.
Once everything is mixed in well, sprinkle the surface of your tomato, sugar, and water mixture with one envelope of powdered gelatin. Allow to bloom for another 10 minutes.
While your gelatin is blooming, zest your lemon and set the zest aside for now.
Cut your lemon in half. Juice one half of your lemon and slice the second half into rounds.
Once your gelatin is bloomed, add your lemon slices, your zest, and your lemon juice as well as your ginger and cinnamon.
Put the whole thing onto the stove and bring to a boil.
Stir until all the sugar is dissolved and then reduce to a simmer.
Allow to simmer for an hour and a half, stirring regularly.
At an hour and a half, turn off the heat…your toe jam is done!
Fish out your sliced lemon pieces and transfer your jam to jars.
If you want to can your jam, feel free to, but if you decide to skip canning and just go straight to eating, this should be just fine in the fridge for up to two weeks.