I tried this jam a while back, and quite frankly, I haven't stopped thinking about it since. Best. Jam. Ever. And I'm not even really a jam girl, but good grief this stuff deserves a big trophy. It's good on literally everything. I decided that I had to try to make some for myself, and maybe spread the joy and give some to other people. To find the original recipe, head over here.
3 1/2 pounds tomatoes, coarsely chopped
1 small onion, chopped
1/2 cup brown sugar
1 1/2 cup granulated sugar
1 teaspoon salt
1/2 teaspoon coriander
1/4 teaspoon cumin
1/4 cup cider vinegar
juice of 1 lemon
1// The first thing you'll want to do is sterilize your jars. To do so, immerse them in boiling water for 10 minutes. When done, place them upside-down on a paper towel with another paper-towel over top to let them cool until you're ready to fill them.
2// Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened to a jam-like consistency, about 3 hours.
3// Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or use a hot-water canning bath for 15 minutes for long-term storage.