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.