Number of Servings: Makes about 1 pint


1½ lbs ripe tomatoes, cored and coarsely chopped
1 cup sugar
2 Tablespoons freshly squeezed lime juice
1 Tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 teaspoon salt
1 jalapeño, stemmed, seeded and minced


Combine all ingredients in a heavy medium saucepan and bring to a boil over medium heat, stirring often.

Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use. Jam will keep in the refrigerator for at least a week.