3 lbs. ripe tomatoes, cored and chopped
2 cups granulated sugar
4 Tbs. fresh lime juice
2 Tbs. freshly grated ginger
2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
2 tsp. salt
1 Tbs. chili paste with garlic
Combine all ingredients in a heavy-bottomed saucepan. Bring to a boil over medium heat, stirring often. Reduce heat and simmer until the mixture has the consistency of thick jam, about one hour to one hour and 15 minutes.
Remove from heat and allow to cool to room temperature. Spoon into a jar, cover, and place in refrigerator. The jam can be used after it has thoroughly chilled and will keep for up to a week in the refrigerator.