The first time I heard about this I wrinkled my nose in disgust... until I tried it. Tomato Jelly is something everyone should try at least once. This version is sweet with a spicy kick but you can play around with the spices and find your own unique flavor.
1 pound Roma tomatoes, chopped and cored
1/2 cup sugar
2 tablespoons lime juice
2 teaspoons lime zest
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon cumin
1/4 teaspoon sea salt
1/2 teaspoon red pepper flakes
Combine all the ingredients in a pan, bring to a boil and then simmer, stirring often until tomatoes have dissolved and jam is thick and glossy, about 45 minutes. Strain seeds if desired and pack jam into a sterilized canning jar. Keeps in the refrigerator for 2 weeks or you can water bath can and store unrefrigerated.
I didn't supply instructions on water bath canning. This recipe assumes you have a basic understanding of canning methods so please make sure you know how to can safely or store this in the fridge and save yourself the trouble.