If you're overrun with tomatoes at the end of the season and you don't want to start canning, making tomato jam is the next best thing. I admit it. I'm not a huge fan of raw tomatoes. I like them as salsa and especially in BLT sandwiches but I have to admit, I'm not a fan of the watery squishiness that plagues my sandwich causing my bread to get soggy or help the mayonnaise make a run for it but with tomato jam, you don't have that problem. Making tomato jam is simply taking pounds of tomatoes and cooking all the water out of them and adding a bit of sugar and spices. That's it. Trust me on this. It is awesome and I'm not a huge tomato fan. I would recommend doubling the recipe since this does't make very much and it's just so darn tasty you might want it on everything from toast, eggs, quiche and of course to accompany bacon. Store your tomato jam in the refrigerator and it should keep about a week or two but I don't know since I've neve