Makes between 3 and 5 pints, depending on what kind of tomatoes you use and how long you reduce it
* 5 pounds firm, ripe tomatoes, finely chopped
* 3 1/2 cups sugar
* 8 tablespoons lime juice
* 2 teaspoons freshly grated ginger
* 1 teaspoon cinnamon
* 1/2 teaspoon ground cloves
* 1 tablespoon salt
* 1 tablespoon red chili flakes
1. Combine all the ingredients in a large, non-reactive pot. Bring to a boil and then reduce the temperature to a simmer. Stirring regularly, simmer the jam until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.
2. When the jam has cooked down sufficiently, remove it from the heat and fill the jars, leaving 1/4 inch of head space. Wipe the rims with a clean, damp paper towel, apply the lids and twist on the rings. Process in a boiling water canner for 20 minutes.
3. When time is up, remove jars from water bath and allow them to cool. When the jars are cool enough to handle, test the seals. Store the jars in a cool, dark place for up to one year.
Not feeling totally confident about how to can food? Check out my how-to post here for an overview of the process.
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