Chop the tomatoes and remove any loose seeds. Grate the fresh ginger.
Set out a medium saucepot. Add all the ingredients. Bring to a boil.
Lower the heat and simmer for 1 – 1 ½ hours, stirring regularly, so it doesn’t burn on the bottom.
Once the tomato jam looks thick and glossy, turn off the heat. Place in jars and either can, freeze, or refrigerate.
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Notes
This recipe makes 2 8-ounce jars.Tomato jam can be kept in the fridge for up to 2 months, or in the freezer for up to 6 months. Tomato Bacon Jam! Add in 1 cup of crumbled cooked bacon before simmering.