Tomato Jam (adapted from NY Times)

2 pounds good ripe tomatoes cored and coarsely chopped

½ yellow onion, minced

1 cup sugar

2 Tbsp freshly squeezed lime juice

1 Tbsp fresh grated or minced ginger

1 tsp ground cumin

¼ tsp ground cinnamon

⅛ tsp ground cloves

1 tsp salt

1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.

Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.