Tomato Jam - cooking recipe

Ingredients

2 lbs ripe tomatoes
4 cups sugar
1 (2 ounce) box dry pectin (optional)
2 lemons, zest of
2 oranges, zest of
1 tablespoon fresh lemon juice
1 (4 inch) chunk fresh ginger, peeled and grated
2 cinnamon sticks

Preparation

Peel, core, seed, and slice the tomatoes.
In a slow cooker, combine the tomatoes, sugar, pectin (if using), lemon and orange zests, lemon juice, ginger, and cinnamon sticks.
Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
Remove lid from cooker, turn up to HIGH and cook 2-4 hours longer, until the jam reaches the desired consistency; dischard cinnamon sticks.
Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand until cool.
Store, covered, in the refrigerator for up to 4 months.
Alternative: may spoon into small plastic storage containers and freeze for up to 2 months.