Tomato Jam

5 pounds tomatoes, finely chopped (DO NOT peel or seed)

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

Combine all ingredients in a large, non-reactive pot.

Bring to a boil and then reduce temperature to a simmer.

Stirring regularly, simmer the jam until it reduces to a a proper jammy consistency (about 1 to 1.5 hours).

When the jam has cooked down sufficiently, remove from heat and ladle into jars (I used the tiny 4 oz jars, but 1/2 pints would be good, too.), leaving 1/4 inch of head space.

Process in a boiling water canner for 20 minutes.

Store jars in a cool, dark place for up to one year. (Yield: 4.5 - 5 pints)