Notes: Chill leftover jam up to 2 weeks.
In a 3- to 4-quart pan, combine tomatoes, brown sugar, vinegar, lemon, ginger, cumin, cinnamon, cloves, salt, and pepper. Bring to a boil over medium heat, stirring often.
Reduce heat and simmer, stirring occasionally, until mixture is reduced to 2 cups and has the consistency of thick jam, about 1 hour and 15 minutes. Add more salt and pepper to taste.
Nutritional analysis per 1/4 cup.
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