Sweet Tomato Jam With Honey and Vanilla

• 3 pounds firm ripe tomatoes, cored and diced (about 8 cups)
• 1 cup honey
• 300 grams granulated sugar (1 and 1/2 cups)
• 1/2 teaspoon lemon zest
• 2 tablespoons lemon juice
• 2 vanilla bean pods, split
• Pinch fine sea salt

1. If you plan to can the jam, prepare the jars according to the instructions here.
2. In a large nonreactive pot, combine ingredients, adding both vanilla seeds and pods to the pot.
3. Simmer over medium-low heat until the mixture is very thick and jammy, about 1 and 1/2 hours.
4. Discard vanilla pods.
5. If canning, spoon into hot sterilized jars and process as directed.
6. Otherwise, let jam cool, then store in refrigerator or freezer.

firm ripe tomatoes, honey, sugar, lemon zest, lemon juice, vanilla bean pods, salt

Taken from cooking.nytimes.com/recipes/12760 (may not work)