Tomato Jam

Ingredients:

• 1 ½ pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
• 1 cup sugar
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon fresh grated or minced ginger
• 1 teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• 1 teaspoon salt
• 1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

Instructions:

1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

https://cooking.nytimes.com/recipes/1017532-tomato-jam