First batch of tomato jam of the season!
Core and chop 5 pounds of tomatoes, put in a non-reactive pot with 3 1/2 cups sugar, tablespoon of salt, two teaspoons fresh grated ginger, teaspoon cinnamon, half teaspoon ground cloves, tablespoon red pepper flakes, and 1/2 cup fresh squeezed lime juice. Simmer down until it becomes sticky and jammy, about 1.5-2 hours. If canning, follow appropriate water-bath canning procedures, or put in a sealed container in the fridge and enjoy! Delicious with cheese and crackers! Inspired by Food in Jars.