Ingredients

The following ingredients have 8 Servings
  • 2 pounds Roma tomatoes
  • 3/4 cup granulated sugar
  • 1 teaspoon coarse kosher salt (or to taste)
  • 1/8-1/4 teaspoon cinnamon
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup apple cider vinegar

Instruction

  • Pre-heat oven to 375°F.
  • Cut the stem end off of tomatoes. Then, halve the tomato the long way, and halve each side again, proceeding to dice them into about 1-inch pieces. In an oven-safe dutch oven or braiser, toss the tomatoes with the remaining ingredients.
  • Place the uncovered pan in the oven and bake for approximately 2 hours, stirring every 30 minutes. After an hour and a half, I suggest checking the jam every 15 minutes or so for your desired doneness. Run a spoon down the middle of the jam, if the line holds, it's ready, if liquid seeps into it, continue roasting.
  • Once the jam has reached your desired consistency, remove it from the oven and let it cool for 10-15 minutes in the pan; it will thicken slightly as it cools.
  • Cool completely before transferring to a glass jar for storage, or serve as desired. The jam will keep in an airtight container in the fridge for about 2 weeks. This is not a canning recipe.