• 2 pounds (910g) ripe tomatoes, roughly chopped
• ½ cup (110g) packed brown sugar
• 1 ½ tablespoons grated or finely minced fresh ginger
• ¼ teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 2 teaspoons apple cider vinegar
• 2 teaspoons fresh lime juice

Directions

1. In a saucepan, combine all the ingredients and bring to a boil over medium–high heat, stirring well.
2. Reduce the heat to low and simmer, stirring occasionally and gently, until the mixture thickens to a jamlike consistency, about 1 hour.
3. Remove the jam from the heat and allow to cool.
4. Pour the jam into sterilized jars (see Note), leaving ¼ inch (6mm) of headspace. The jam will keep for up to one month. For longer storage, can the jam jars in a water bath: Put the sealed jars in a large pot. Fill the pot with water to 1 inch (2.5cm) above the jars, and bring the water to a simmer. Simmer for 15 minutes. Remove the jars from the water and allow to cool. Store the sealed jars for up to 1 year.