Sweet & Tangy Tomato Jam

I hate wasting food, but I just did not eat enough tomatoes this week, and they're starting to get soft.  So, I popped on line and read about 100 recipes for tomato jam.  None of them seemed perfect to me, mostly because of the additives, so I decided to wing it.

This recipe is a base recipe.  It's made in a way that you can start low on the spice, and decide which to include, and sub up or out. Cut down sugar, add in honey, etc.  You do need the sugar-it's what makes the jelly without pectin.

1 pound of tomatoes, I'm using Romas (it's ok if you go over a few oz.)
1 cup sugar
2 tsp. molasses (you can cut this by using brown sugar)
2 Tbsp. apple vinegar cider, Bragg's
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground cardamom
1/8 tsp. ground cloves
1/8 tsp. ground cayenne (optional)
1/8 tsp. salt
  1. Cut off the belly button of your tomatoes, and diced small.
  2. In a medium saucepan, combine everything.
  3. Bring to a boil and reduce to a simmer.
  4. Simmer until reduced at least half.  When it's ready, if you stir from the side, it should pull away from the pot a bit.
  5. Store in a sterilized glass jar for up to 2 months in the fridge.
Makes a bit over 1 cup.

Makes 20 servings of 1 Tbsp. at 10 calories a serving.