5 lb cherry, Roma, &/or grape tomatoes
2 1/2 c. Sugar
1 c. Brown sugar
8 tablespoon fresh lime or lemon juice
Zest of lime or lemon
1 tsp ginger powder or 2 tsp grated fresh ginger
1 tsp cinnamon
1 tsp ground coriander
1/2 tsp ground cloves
1 Tbsp kosher salt
1 jalapeno, halved
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. At this point, remove pepper and may press through cheesecloth if desired. Place back in pot and heat for 10 minutes to make sure hot.
When the jam has cooked down at least by half, 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.