Let's try something new!

Tomato Jam
from "Gifted" by Mags Kandis

3lb ripe red tomatoes (Roma works well), cored, seeded, and coarsely chopped.
2 cups white sugar
2 good size limes, freshly squeezed
3" piece of ginger, peeled and grated or minced
1 Tbsp ground cumin
1 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
2 good sized jalapenos seeded and minced

Combine everything in a medium size saucepan. Bring to a boil, stirring often. Reduce heat and simmer uncovered stirring occasionally for 1 1/4-1 1/2 hours until sauce has consistency of thick jam. Taste and adjust seasoning, then cool and refrigerate until using.

Suggestions: With Indian type foods, with creamcheese topped crackers or swirled in bowl of tomato soup.

Will keep refrigerated 2-3 weeks.