Combine all the ingredients in a pot over medium heat. Cook over medium heat for 75 minutes. Taste and adjust seasoning.
Your jam is ready when it coats the back of a serving spoon like a thick, viscous consistency!
Types of tomatoes: Try to use fresh garden tomatoes (I used a combination of Sungold cherry tomatoes and some vine tomatoes). Roma tomatoes are also excellent, but make sure to core large tomatoes (otherwise it gets watery!)
Reducing amount of sugar: I use ⅔rds cup of sugar. I find that reducing it more than that makes the jam taste like marinara.
Adjust seasoning: I use simple seasoning here, but you can also add star anise, cloves, cinnamon, and any other warm spices.
Thickening the jam: You ideally want all the extra water to evaporate and for the tomatoes to cook down to a thick consistency that coats the back of your spoon. The jam does thicken after you take it off the heat!
Skin versus no skin: I like leaving the skins on because, it's easier that way and the skin is where all the nutrients are! But if you don't like the texture of the skin you can remove it two ways: either freeze the tomatoes and then thaw them (the skin slides right off) or you can boil and then remove the skins.