Tomato Jam
(Serves 15-20)
12 oz roma or off the vine tomatoes
¼ to ⅓ cup sugar, depending how sweet you want the final jam to be
2 tblsp lime juice
1 tblsp ginger, minced
1 tsp cumin powder
¼ tsp cinnamon
⅛ cloves, ground
1 tsp salt
1 jalapeno, seeded and minced
NOTES:
In a sauce pan over medium heat, compine all the ingredients and bring to a boil stirring often. Reduce the heat to a simmer, stir occasionally until the mixture is like a thick jam, about 15 minutes.
Taste and adjust the seasoning as needed. Let cool. Refrigerate covered, will keep about 1 week.
