Tomato Jam

From Mark Bittman/ New York Times

INGREDIENTS

1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped

1 cup sugar

2 tablespoons freshly squeezed lime juice

1 tablespoon fresh grated or minced ginger

1 teaspoon ground cumin

¼ teaspoon ground cinnamon

⅛ teaspoon ground cloves

1 teaspoon salt

1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

PRERPARATION

1. Step 1

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

2. Step 2

   Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.