Tomato Jam

The yield on this recipe varies from about 3 – 5 pints, depending on the tomatoes and how much you cook it down.

5 pounds tomatoes, finely chopped

3 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 will take between 1 and 1 1/2 hours, depending on how high you keep your heat.

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.

From Marisa McClellan, the writer and canner behind Food in Jars blog and the author of Food in Jars: Preserving in Small Batches Year Round.