Tomato Jam Recipe

• 2 pounds Roma tomatoes, cored and cut into medium dice
• 1 cup small-dice yellow onion (about 1/2 medium onion)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tablespoons cider vinegar
• 2 tablespoons freshly squeezed lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1 (3-inch) cinnamon stick

1. Place all ingredients in a medium saucepan and stir to combine.
2. Bring to a boil over medium-high heat, about 5 minutes.
3. Reduce heat to low and simmer so that just the center of the mixture is bubbling.
4. Cook, stirring occasionally, until the mixture has thickened (when you scrape the bottom of the pan with a spoon, the line should hold and not run back into itself), about 2 1/2 hours.
5. Remove from heat and season with additional pepper as desired.
6. Let cool completely and refrigerate in a container with a tightfitting lid for up to 5 days.

tomatoes, yellow onion, granulated sugar, brown sugar, cider vinegar, freshly squeezed lemon juice, salt, ground cumin, freshly ground black pepper, cinnamon stick

Taken from www.chowhound.com/recipes/tomato-jam-28169 (may not work)