How To Make Sweet-and-savory Tomato Jam

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2 pounds plum or Roma tomatoes, cored and cut into 1-inch pieces

½ cup packed dark brown sugar

2 tablespoons apple cider vinegar

1 tablespoon grated peeled fresh ginger (from 1-inch knob)

1 teaspoon kosher salt

½ teaspoon ground cumin

¼ teaspoon smoked paprika

¼ teaspoon red pepper flakes

Combine all the ingredients in a Dutch oven. Place the tomatoes, sugar, vinegar, ginger, salt, cumin, paprika, and red pepper flakes in a 3- to 4-quart Dutch oven. Bring to a boil over medium-high heat, stirring occasionally with a rubber spatula or wooden spoon.
Simmer the jam until thickened, about 2 hours. Reduce the heat to medium and gently boil, stirring occasionally, until thick and jammy, about 2 hours. You'll know it's done when you scrape a spoon across the bottom of the pot and no liquid fills in the path.
Refrigerate the tomato jam. Divide the jam between 2 (8-ounce) canning jars. Cool, then seal and refrigerate for up to 2 weeks.