Tomato - Chili Jam - cooking recipe

Ingredients

2 lbs fresh plum tomatoes, chopped and seeded
3/4 cup demerara sugar
1 teaspoon sea salt
1 teaspoon ginger
1 teaspoon cumin
1/2 teaspoon dried ancho chile powder
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1 teaspoon red pepper flakes
1/2 teaspoon cinnamon
1/4 teaspoon clove
2 tablespoons lemon juice

Preparation

In a heavy saucepan, combine all the ingredients except the lemon juice.
Place over medium-low heat and cook, stirring occasionally, for about 1 hour 20 minutes, until thick and \"jammy\".
Stir in the lemon juice.
Spoon into 1 cup jars and can in a water bath for 30 minutes, or seal and keep refrigerated up to 2 weeks.