You need 5lb of tomatoes, chopped. These are some tomatoes I froze from last summer, aren't they gorgeous? They worked fine, but I did drain them as they thawed.
The rest of the cast of characters: 3 1/2 cups sugar | 8tbsp lime juice | 2 tsp freshly grated ginger
1tsp cinnamon | 1/2 tsp ground cloves | 1tbsp salt | 1 tbsp red pepper flakes
Combine all ingredients in a large pot. Bring to a boil, then reduce and simmer. Stir regularly and cook until it reduces to a jam-like consistency. This takes about 2 hours.
When the jam has cooked down enough, fill sanitized jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling bath for 20 minutes. When time is up, removes jars from water bath and cool. Be sure to test your seals. Store in a cool, dark place for up to a year.