- 3 lb tomatoes, cored and choopped
- 1 cup granulated sugar
- 1 cup light golden brown sugar
- 1/4 cup fresh lemon juice
- 1 Tbsp freshly grated ginger
- 2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cumin
- 1/4 tsp ground cloves
In a large, heavy-bottomed pot over medium-high heat, add tomatoes, sugars, lemon juice, ginger, paprika, salt, cinnamon, cumin, and cloves. Reduce heat to low and simmer until the mixture reaches a thick, jamlike consistency, about 2 ½ hours.
Ladle hot jam into clean 1/2 pint jars, leaving ¼” headspace. Wipe rims of jars, cover with lids, and screw bands on until just barely tight.
Bring a large canning pot to a boil over high heat. Add jars and bring to a boil again. Once boiling, process jars for 25 minutes. Remove lid, turn off the heat, and let sit, 5 minutes. Transfer jars to a kitchen towel and let sit untouched 12-24 hours. Remove screw bands and check for total seals. Put any that didn’t seal into the refrigerator. Wipe jars down, label, date, and store in a cool dark place.