2lbsflavorful fresh tomatoes(or 2 28 ounce cans whole tomatoes (Muir Glen suggested, cored & roughly chopped, but not seeded or peeled , thoroughly drained))
1cupsugar
Grated zest of 1 lemon
2tablespoonsfresh lemon juice(more as desired)
1/4teaspoongood tasting hot chili powder(more as desired)
1/4teaspoonground allspice(fresh ground is especially good)
1/8teaspoonsalt
Instructions
In a 12 inch skillet, combine all the ingredients, and bring to a boil.
Cook at a lively bubble, scraping down the sides of the pan and stirring often, until the tomatoes are thick and sizzling (watch the heat so they don't burn).
Let cool and taste to see if more lemon juice or chili is needed and adjust seasonings accordingly.
Scrape the jam into a glass bowl or pint freezer jars (it will keep for a week in the refrigerator).
Notes
The jam is done when the tomato liquid is thick, syrupy and has glossy bubbles (glossy bubbles are a sign that the fruit's water has cooked away, and the sugar is liquefying).