Tomato Jam

I don't think it's too late for this tomato recipe...  at least I hope not!  Quick, go buy some tomatoes and then come back :)

A bunch of field tomatoes from my CSA were sitting on my counter, giving me the evil eye for not using them.  I had to do something, and quick!  Dawn's Tomato Pie was almost the winner until the thought of a tomato jam couldn't get out of my head.

whole grain pita bites topped with goat cheese and tomato jam

It took awhile to cook the juicy red fruits down, but oh it was worth it!!  I fell in love immediately with this sweet and spicy jam and immediately started brainstorming things to do with it.

scrambled eggs with corn and tomato jam

Scrambled eggs with corn and tomato jam
Cheese and crackers with tomato jam
On sweet corn poundcake
On a sandwich...  egg and cheese or grilled cheese anyone?
As a savory cheesecake
Inside pop tarts!

sweet corn poundcake with tomato jam

Tomato Jam
adapted from the NY Times and food52
Yield:  ~2c

You can probably use whatever kind of tomatoes you have on hand or can find at the farmers market.  I just used field tomatoes - which are pretty juicy and took awhile to cook down.

3 to 3 1/2lb tomatoes, cored and chopped
1sm onion, diced (~1/2c)
zest & juice of 1 lemon
1/2c brown sugar
1 1/2c evaporated cane juice (or granulated sugar)
1/4c cider vinegar
1/2t cinnamon
2t salt
1t cumin
1/2t coriander
1/8t cloves
red pepper flakes or cayenne, to taste

Combine all ingredients in a heavy sauce pan or stock pot.  Heat over medium heat and bring to a boil, stirring often.  Reduce heat and simmer, stirring occasionally, until the mixture has thickened and reached a jam-like consistency, 2-3hrs.

Transfer to sterilized glass jars and cool.  Can be stored in the refrigerator 1-2 weeks or use a hot-water canning bath for 15min for long-term storage.

What would you put this tomato jam on??