Amy's Tomato Jam

I love adjusting this recipe for any amount of tomatoes and I reduce the sugar by half when I'm keeping it in the fridge as opposed to canning it. It's great on breakfast sandwiches, for your fancy cheese platter, or on burgers in place of ketchup. The finished yield varies depending on the kind of tomato you use, the width of your pan, and the finished thickness to which you cook it.

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Ingredients

5 pounds tomatoes finely chopped
3 1/2 cups sugar
8 tbsp bottled lime juice
2 tsp cinnamon
1/2 teaspoon cloves ground
1 tbsp salt
1 tbsp red chili flakes

Instructions

Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, cook at a low boiluntil it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.
When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.
When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.