1. Place the chopped tomatoes in a large saucepan with the sugar and let it sit for an hour.

2. Add the Uruguay vinegar, cinnamon, cloves, and lemon juice.

3. Cook on low heat, stirring occasionally, until it thickens and reaches a jam-like consistency (approximately 1-2 hours).

4. Remove the cinnamon stick and cloves.

5. Pour into sterilized jars and let it cool before sealing and storing.