Pickled Red Tomatoes 1

I decided to complete my (first) 'traffic light series' of pickled tomatoes with some red cherry tomatoes pickled with cinnamon - another experiment the outcome of which I am looking forward to learning.

Ingredients:
- 450 g (1 lb) red cherry tomatoes
- 220 g (8 oz) sugar
- 1.5 dL (²/₃ cup) vinegar
- 1.5 dL (²/₃ cup) water
- 1 stick of cinnamon
- 2 + 2 tsp Atamon
for storing:
- 1-L (quart-sized) glass jar

In a pot the sugar, cinnamon, vinegar and water was brought to a boil before adding the rinsed tomatoes. The pot was brought back to boiling and the tomatoes were boiled for 3 minutes, causing the skin to come off of most of them.

Meanwhile the jar was prepared by filling it with boiling water, letting it stand for a few minutes to warm up the glass, then discarding the water. Immediately before filling 2 tsp Atamon was swirled around in the glass and then discarded.

The tomatoes were transferred to the jar using a slotted spoon.

The liquid in the pot was added 2 tsp Atamon and brought back to a boil before pouring it over the tomatoes in the jar and closing the jar tightly.

As can be seen the jar isn't all the full - I think I could have fit another 300 g of tomatoes in that jar (although maybe I should have reduced the volume of the liquid then).

I'm not sure how long these should stand before they're ready, but I guess I'll give them a couple of week for good measure.