Prepare the Tomatoes: Wash the tomatoes thoroughly. If using larger tomatoes, chop them into small chunks. For a smoother jam, you can also peel the tomatoes by blanching them briefly in boiling water and removing the skins.

Cook the Jam: In a large saucepan, combine the tomatoes, sugar, vinegar, lemon juice, salt, and spices. Over medium heat, bring the mixture to a boil, stirring occasionally to keep it from sticking.

Simmer and Thicken: Once boiling, reduce the heat to low and let the mixture simmer uncovered for 45 minutes to an hour. Stir frequently, crushing the tomatoes with the back of a spoon as they cook down. The jam is ready when it has thickened and most of the liquid has evaporated.

Adjust Consistency: If you prefer a smoother texture, you can blend the mixture using a blender or immersion blender before returning it to the heat for a final simmer.

Jar the Jam: Take the jam off the heat as soon as it achieves the consistency you want. Carefully ladle the jam into sterilized jars, leaving about half an inch of space at the top. Seal tightly and let the jars cool.

Store: Store in the refrigerator for up to 3 weeks, or process the jars in a water bath for longer storage (up to 6 months).