Tomato Jam

Core and chop the tomatoes into 1″ wide wedges. If you are using grape or cherry tomatoes, leave them whole. Combine all ingredients in a large saucepan and bring to a rolling boil over medium-high heat. Reduce to a quick simmer and cook for 1-2 hours, until it is thick and syrupy.

Remove from heat, allow the mixture to cool and store, covered, in the refrigerator. This will keep for several weeks.

This can also be processed in a water bath and canned for long term storage. If doing so, please use approved methods for canning.