Tomato Jam

TomatoMania: Sicilian Style Tomato Jam- Spicy, Sweet and Savory - SippitySup:
Sicilian Style Tomato Jam with Goat Cheese makes about 2 pints.

1.3kg ripe, super sweet cherry tomatoes
1 1/2 cups sugar
1/4 cup freshly squeezed lemon juice
3-tablespoon fresh grated ginger
1-tablespoon ground cumin
1/2-teaspoon ground cinnamon
1/4-teaspoon ground cloves
1-teaspoon salt
1/2-teaspoon cayenne, or to taste.

Goat cheese and baguette slices for serving
1.    If you are a maniac you may peel the tomatoes by blanching them a moment, then plunging them in an ice-bath. The peels will slip off easily. But this step is not mandatory, though it will improve the texture.
2.    Combine all ingredients in a heavy bottomed, large saucepan. Bring the mixture to a boil over medium heat, stirring the pot often.
3.    Once it boils, reduce the heat and simmer, stirring occasionally. You may break up some of the tomatoes as you work with the back of your spoon. Eventually the mixture will attain the consistency of thick jam. This takes about 1 1/2 hours. Taste and adjust seasoning, you may need more lemon juice and salt to balance all that sugar.  Cool the jam and refrigerate it until ready to use; this will keep at least a week.

Alternatively, you may save this jam almost indefinately if you jar it using a proper canning method.

OR -
Tomato Jam:
Ingredients
2.270kg tomatoes, finely chopped
3 1/2 cups sugar
8 tablespoons lemon juice
2 teaspoons freshly grated ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 tablespoon salt
1 tablespoon red chili flakes

Instructions
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 sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.
When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.
When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.

OR -
Cherry Tomato Preserve
1kg peeled Pachino tomatoes,(smaller than San Marzano and sweeter)
0.45kg granulated sugar
1/2 cup lemon juice
1/4 cup fresh basil

To peel tomatoes, cut cross in the bottom ( opposite from stem end) and put in a pot of boiling water until the skin of the tomatoes starts to pull away.
Remove tomatoes from water.
Peel tomatoes and put in pot with sugar. Mix well.
Cook to 106 C or 222F.
Off the heat, stir in the lemon juice and the basil.
Keep covered in fridge.
The recipe I made I used 500 grams of tomatoes and 250/1 cup of sugar.
And more!
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