Tomato Jam

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Ingredients
  

  • 6 lbs tomatoes cored and chopped, not peeled or seeded
  • 4 cups sugar
  • ½ cup lemon or lime juice
  • 1 tbsp freshly grated ginger (or ¼ tsp dried ground ginger)
  • 2 - 4 tsp red pepper flakes
  • 2 tsp salt
  • 1 tsp cinnamon
  • ½ tsp cumin

Instructions
 

  • Combine all ingredients in a large, heavy-bottomed stock pot, or ditch oven
  • Bring mixture to a boil over medium-high heat, stirring to evenly distribute the spices
  • Reduce heat and cook over low to medium heat, maintaining a constant simmer until the mixture has reduced and thickened to a jam-like consistency. This should take 2-½ to 3 hours. Be patient and stir occasionally to prevent burning. Stir more frequently as the mixture thickens.
  • If canning: Prepare a water bath canner and jars after 2 hours of cooking.
  • When the tomato jam has thickened, ladle the mixture into prepared jars, leaving ¼ inch headspace.
  • Seal with 2-part lids and process in a water bath canner for 10 minutes
  • If not canning: cap lids and store in the refrigerator.

Notes

It is not recommended to double the size of this recipe, as it will not heat evenly and the natural pectin may not thicken the jam
Adjust your usage of red pepper flakes to balance out the sweetness of the tomato jam.