Spicy tomato jam

Ingredients:

• 4 large lemons
• 2.5 kg plum tomatoes, cored and cut into 2.5 cm pieces.
• 4 cups light muscovado sugar or light brown sugar
• 4 tsp ground cumin
• 2 tsp (incomplete) red pepper flakes
• 4 short cinnamon sticks
• 0.5 tsp ground cloves
• 8 slices peeled ginger, 0.3 cm thick.

Preparation:

1. Start with step-by-step guide to canning.
2. Using a vegetable peeler, peel the zest from the lemons in wide strips. Discard the bitter white pith. Squeeze the lemon juice through a sieve into a large, wide saucepan. Add the lemon zest, tomatoes, sugar, cumin, 4 teaspoons salt, red pepper flakes, cinnamon sticks, cloves, and ginger. Cook over medium heat, stirring occasionally, until the tomatoes release their juices and the sugar dissolves, 15 to 20 minutes. Continue cooking, stirring occasionally, until the mixture darkens and becomes syrupy and a syrup or deep-fry thermometer registers 210°F (104°C), 40 to 50 minutes (time may vary depending on the juiciness of the tomatoes). Reduce the heat if the jam begins to burn. Remove the cinnamon sticks.
3. Meanwhile, sterilize 4 240 ml canning jars and lids.
4. Fill the jars with tomato jam, leaving 0.5 cm from the top, and then close the lids.