Tomato Jam

• 1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
• 1 cup sugar
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon fresh grated or minced ginger
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 18 teaspoon ground cloves
• 1 teaspoon salt
• 1 jalapeno or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes.
3. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

good ripe tomatoes, sugar, freshly squeezed lime juice, fresh grated, ground cumin, ground cinnamon, ground cloves, salt, other peppers

Taken from cooking.nytimes.com/recipes/1017532 (may not work)