Domatchetata are dipped in a bowl of boiling water for 30 seconds. Peel, cut in two and cleaned of seeds. Sprinkle with sugar and lemon juice. Leave to stand in a refrigerator for 12 hours. Add lemon zest and aromatic spice and put to boil on high heat not stirring (with a wooden spoon). Bubbling for about 1 hour. Should monitor the density, because as cool will thicken more. When the marmalade is ready, subtract zest and aromatic spice and packed still warm in jars which are closed and turn. Stay 24 hours until completely cool and shrink-wrapped. Depending on the amount, if will be stored for a long time, can be sterilized for 20 minutes. The jam can be made from ordinary tomatoes.