Step 1

Chop the tomatoes (I left the skin on, but you can peel them if you prefer) into small dice.

Step 2

Add the tomatoes and the rest of the ingredients to a large saucepan, and bring to a boil.

Step 3

Continue to cook (at a simmer, not a full boil) for another 40 minutes to 1 hour or so, until the jam has thickened somewhat, and is glossy. Stir occasionally so that it doesn't stick to the bottom of the pan or scorch. When you can just barely start to see the bottom of the pan when you scrape a spoon across the bottom, it's done.

Step 4

Pour the hot jam into jars, and allow to cool at room temperature. The jam will keep for about 2 weeks in the fridge, or up to a year in the freezer.