3 pounds plum tomatoes, peeled, cored, coarsely chopped
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
3/4 cup granulated sugar
1 teaspoon dried red pepper flakes, more or less, as desired for heat
3 tablespoons lemon juice
Drop the tomatoes in boiling water and boil for 2 to 3 minutes, or until skin begins to split, then drop in ice water and let cool slightly. Skin should be easy to remove.
Combine the tomatoes, spices, sugar, pepper flakes, and lemon juice in a saucepan. Bring to a simmer over medium heat and reduce heat to low. Cook, uncovered, until very thick, about 1 1/2 hours. Stir occasionally to check for thickening and to prevent scorching. Makes about 2 to 2 1/2 cups.
Use this jam as an appetizer spread with cream cheese, on burgers, as a dip, or use it in to flavor and top meatloaf instead of ketchup.
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