Tomato Jam
Slightly adapted from Jennie

5 pounds tomatoes, such as Roma
2 small onions, diced
3/4 cup dark brown sugar
2 cups granulated sugar
Juice of 2 lemons
2 small tart apples, finely diced
2 1/2 teaspoons kosher salt
1 teaspoon coriander
1 teaspoon cayenne, plus more to taste
1/2 teaspoon hot smoked paprika
3/4 teaspoon cumin
1/3 cup cider or Champagne vinegar

1. Place all ingredients in a 6-quart heavy bottomed pot or a Dutch oven; stir to combine. Bring to a gentle boil, then reduce heat to a summer. Cook, uncovered, until thickened with jam-like consistency, about 4 hours, longer if tomatoes seem to liquid-y.

2. Transfer to sterilized glass jars, and store in the refrigerator for up to 2 weeks, or use a hot-water canning bath for 20 minutes for long-term storage.

Makes 3 pints.