Here's a great, sorta different canning recipe for Tomato Jam. I love it. Great on an English muffin, but it could be used in a bunch of different ways. Meat, fish, all kinds of stuff. - Bob Bonner
5 lbs of tomatoes, finely chopped. You should use the skins and seeds. It gives the final result a great jammy texture. No skins/no seeds and no mouth feel. I do get rid of the tough stem ends. You could use any tomato type, I suppose. I have had great luck with Roma/plum tomatoes.
2 cups of sugar
8 Tablespoons of lime juice. Use reconstituted juice if you plan on canning this. Fresh lime juice may not give you the acid kick you need.
2 teaspoons of grated fresh ginger
1 teaspoon of cinnamon
1/2 teaspoon of cloves
1 Tablespoon of sea salt
1 Tablespoon of red chili flakes. This is a nice heat leve, although you could amp it up if you like it HOT. Some do.
Throw everything into a decent size pot. Bring it all to a boil and then bring it down to a gentle simmer. You'll have to stir this pretty often so it doesn't catch on the bottom. When it's ready, it'll look like the consistency of most jams. It takes the better part of an hour and a half.
When you have it where you want it, fill some half-pint jars with the hot mixture and put it in a boil water bath for 25 minutes. Or if you can eat a lot of jam in a couple of weeks, put it in your fridge. Depending on the tomatoes you use, it usually makes about six half-pints. Enjoy!