Tomato Jam

Prep the tomatoes. Core and dice the tomatoes. If they’re especially juicy, you can drain off a little excess liquid. Don’t stress, the pot will handle it, but extra liquid can stretch the cook time.

Start the cook. Add tomatoes, sugar, lemon juice, lemon zest, salt, ginger, cinnamon, and red pepper flakes (if using) to a wide heavy-bottom pot. Stir to combine.

Simmer and reduce. Bring to a gentle boil over medium-high heat, then reduce to medium or medium-low so it stays at an active simmer. You’re looking for steady bubbles across the surface, not a raging boil. Cook, stirring every few minutes, until thick and glossy, 45 to 60 minutes.

As it gets thicker, lower the heat and stir more often. The higher sugar concentration near the end can catch and scorch if you walk away.

Mash to your texture. As it thickens, use the back of a spoon to mash some of the tomato pieces. Keep it chunky, keep it smooth, follow your heart.

Do the cold plate test. Spoon a little jam onto a chilled plate. Wait 30 seconds, then drag a finger through it. If it wrinkles slightly and holds the line, it’s ready. If not, simmer 5 to 10 minutes more and test again.

Finish and jar. Turn off heat. Stir in vanilla (if using). Let cool for 10 minutes, then spoon into clean jars. Cool completely, cover, and refrigerate.

Eat like you mean it. Spread on toast with salted butter, tuck into a grilled cheese, or serve with sharp cheddar and crackers.