Tomato Jam

1-1/2 pounds good ripe tomatoes, peeled and coarsely chopped.  I think Roma tomatoes work best.

1 cup sugar

2 tablespoons freshly squeezed lime juice

1 tablespoon minced crystallized ginger

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 teaspoon salt

1/2 teaspoon red pepper flakes, or to taste

 

Combine all ingredients in a heavy medium saucepan.  Bring to a boil over medium heat, stirring often.

 

Reduce heat and simmer, stirring occasionally, until mixture has consistency of a thick jam, about 1-1/2 hour.  Taste and adjust seasonings, then cool and refrigerate.  Will keep, refrigerated, for two weeks.

 

Yield:  About 1 pint