- 3 pounds fresh tomatoes, diced
- 1 cup diced roasted green chiles
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 3 tablespoons lime juice
- 2 tablespoons grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon salt
Combine all ingredients in a large saucepan and stir together. Bring to a boil. Reduce heat to low and simmer for at least an hour, stirring occasionally to make sure jam does not stick to the bottom of the pan.
When the jam has reduced and thickened, refrigerate for an hour before pouring into clean glass jars (if a smoother consistency is desired, puree with a hand blender or food processor).
Refrigerate up to three weeks, or freeze up to a year.