5 pounds cored tomatoes, finely chopped
2 cups honey
1/2 cup turbinado sugar
8 tablespoons lime juice
1 tablespoon red chili pepper flakes
2 teaspoons fresh grated ginger
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Combine the tomatoes, honey, sugar, lime juice, red chili flakes, ginger, cumin, cinnamon, and the cloves in a non-reactive pot over medium-high heat. Bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, until the mixture reduces and becomes a jam consistency (sticky and thick), about 1 1/2 to 2 hours depending on the type of tomato and the size of the pot you use.
When the jam is close to the desired consistency, prepare 4 pint jars, rings, and lids (or eight 8-ounce jars) by boiling them for 10 minutes to sterilize. Remove from the water to a dry towel.
When the jam is cooked, remove from the heat and fill the jars, leaving 1/4-inch headspace. Wipe the rims, apply the lids, and twist on the rings. Process the jars in boiling water bath for 20 minutes.
Remove the jars from the water bath to a clean, dry towel. When they are cool enough to handle, test the seals. Any unsealed jars can be moved to the refrigerator and consumed now. Sealed jars can be stored in a dark, cool place for up to one year.
*recipe adapted from the inimitable Marisa McClellan
Makes 4 pint-sized jars of jam