Cook the Book: Spicy Tomato Jam

Combine all of the ingredients in a medium saucepan and bring to a boil. Lower the heat to a brisk simmer and continue to cook, stirring periodically skimming off any foam that forms on the surface and stirring frequently, until a thick, jamlike consistency is achieved and most of the liquid has evaporated, 30 to 35 minutes. (Stir more frequently during the last 10 minutes so that the jam doesn't burn on the bottom of the pan.)

Transfer the jam to hot sterilized jars, filling the jars to within 1/2 inch from the top, and attach the lids and rings.

Once they have cooled, store the jars in the refrigerator for up to 4 months. (Alternatively, place the jam in covered nonreactive containers and store in the refrigerator for up to 2 weeks.)