Tomato Jam

I first saw a recipe for this on Pinterest and knew that I wanted to give it a try with this year's box of tomatoes.  I did make a big batch of the roasted tomato sauce that I did last year but then used the rest of the box to make two batches of tomato jam.  I got 13 half-pint jars total and will be gifting many of them.  I had the best dinner the other night though, that centered around fresh bakery bread spread with goat cheese and this tomato jam.  Lovely!

Tomato Jam 

makes 6 to 7 half-pints

12-14 cups tomatoes, finely chopped

2 1/2 cups sugar

8 tablespoons lime juice

2 teaspoons freshly grated ginger

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1 tablespoon salt

1 tablespoon red chili flakes

Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer the jam until it reduces to a sticky, jammy mess. This took several hours on the stove top.  You could also try transferring the jam to a crock-pot once you've brought it to a boil but remember to leave the lid ajar and still check back in and stir every once in a while.

When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.

When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.

This can be used in place of ketchup, on grilled cheese, on flatbreads/ pizza, or on crackers.
It is a sweet/ savory spread with a bit of bite and texture.