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For a spicier jam, add the reserved jalapeño seeds. The star anise pods add a subtle licorice-like flavor, but they can be omitted, if desired. Serve this jam over eggs, on sandwiches, or on crackers with a pungent cheese.
Combine tomatoes; sugar; vinegar; fish sauce; garlic; jalapeño (and reserved seeds, if desired); ginger; and star anise, if using, in 12-inch nonstick skillet. Bring to boil over high heat. Reduce heat to medium-high and simmer, stirring often, until mixture is thickened and has darkened in color, 25 to 30 minutes.
Discard star anise, if using. Mash jam with potato masher to even consistency. Continue to simmer until rubber spatula or wooden spoon leaves distinct trail when dragged across bottom of skillet, 5 to 10 minutes longer. Transfer jam to two 1-cup jars and let cool completely. Cover and refrigerate for at least 24 hours before serving. (Jam can be refrigerated for up to 3 weeks.)