pounds very good ripe tomatoes, cored and coarsely chopped, ( I used roma tomatoes)
cup light brown sugar
tablespoons apple cider vinegar
tablespoon fresh grated or minced ginger
teaspoon ground cinnamon
teaspoon ground cloves
Add all the ingredients to a heavy bottom saucepan and bring the mixture to a boil stirring frequently to prevent the bottom from burning.
Reduce the heat and simmer, stirring occasionally, until the mixture has thickened to the consistency of jam. Remove from the heat and allow to cool to room temperature. Transfer to an airtight container and store in the refrigerator for up to 10 days.