Tomato Jam

 It's great on crackers with cream cheese,  burgers, roast beef sandwiches, roasted turkey sandwiches, and probably even on a hot dog.  

TOMATO JAM

(makes 3-4 pints)

Ingredients:

*5 pounds ripe Roma tomatoes (about 12-16)

*3 1/2 cups granulated sugar 

*1 tablespoon freshly grated ginger

*1 teaspoon ground cinnamon

*1/2 teaspoons ground cloves

*1 teaspoon salt

*1/2 teaspoon red pepper flakes (optional)

*1/2 cup lime juice or lemon juice 

Directions:

~Cut 5 pounds tomatoes in half, remove core and seeds.

~Chop small.

~Place cut tomatoes into a large stainless steal pot.

~Stir in 3 1/2 cups granulated sugar, 1 tablespoon freshly grated ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1 teaspoon salt, 1/2 teaspoon red pepper flakes, and  1/2 lime juice together.

~Cook over low heat, stirring until the sugar is dissolved.

~Turn heat up to medium-high, stirring mixture often until mixture comes to a boil.

~Reduce heat to a simmer.

~Simmer for 5-6 hours, or until jam is thick, stirring occasionally.   Its will be ready when you scape a spoon across the bottom of the pan, and no liquids fill in the path (towards the end you will want to stir often to prevent burning).

~Pour water into canner and bring water to a boil.

~Fill clean hot jars with jam, leaving a 1/4 space from top.

~Clean rims of jar before putting lids on.

~Place lids and ring on, tuning rings to finger tight.

~Place into water bath and process for 10 minutes.

~Turn off heat and remove lid to pan.

~Allow to sit for 10 more minutes.

~Remove jars and place on a towel on counter or table.

~Bubble on lid should become flat if it sealed (you will hear pings).

~Allow jars to sit for 24 hours before moving.