Ingredients
5 pounds tomatoes - chopped
3 1/2 cups sugar
8 tablespoons lime juice
2 tablespoons ginger - grated
1 teaspoon cinnamon
1/2 teaspoon cloves - ground
1 tablespoon salt
1 tablespoon red chili flakes
1-2 teaspoons smoked paprika
1 bag salt
Preparation
Combine all ingredients in a sauce pan and bring to a boil. Reduce heat and cook down to a jammy consistency, stirring frequently.
Cool jam to a manageable temperature, then fill prepared canning jars. Make sure to leave at least 1/2 inch space at the top.
Canning: Wipe rim of jar and place boiled tops and rings onto jar. Tighten only finger tight. Place into canning rack , then lower into rapidly boiling water bath for 20 minutes. Remove from bath and cool on a towel. Tighten rings after jam has cooled.
Label jars with name and expiration date.
