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Place the tomatoes, dates, chilli, ginger and garlic in a food processor and purée until smooth.
Add the selim, cumin and fennel seeds to a dry frying pan over a medium heat and toast for about 2 minutes, until fragrant. Tip into a mortar and pestle or a spice grinder and blitz to a fine powder.
Pour 1 tablespoon of the oil into a non-reactive saucepan then add the purée and apple cider vinegar. Stir in the toasted and ground spices, the paprika, ground ginger, cloves and cayenne pepper, season with the sea salt and bring to a gentle simmer. Cover with a lid and cook over a low heat for 10 minutes.
Add the sugar, stir well and leave to simmer with lid slightly ajar for another 30 minutes, stirring now and again. The purée will caramelise and reduce to a thick consistency.
While still hot, carefully scoop into warm sterilised jars, and secure tightly with clean lids.
Store in a cool dark place and the jam will keep for up to 3 months. Once opened, keep refrigerated and use within a month.