Amelia Schaffner's Very Red Tomato Jam

Ingredients:

- 3  1/2 pounds red vine ripe tomatoes, diced

- 2 cups sugar

- 1/4 cup red wine vinegar

- Juice of 1 lemon

- 1 whole small red onion, sliced thinly

- 1 teaspoon of salt

- 1/2 teaspoon of coriander

- 1/4 teaspoon of ground cinnamon

- 1 Red hot chili pepper, stemmed, seeded and minced.  Or red pepper flakes or cayenne to taste.

Directions:

Put all ingredients in a 2-quart pot.  Bring to a gentle boil, then reduce heat to a simmer.  Cook until thickened and jam-like consistency which will take about 60 to 90 minutes.

Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or use a hot-water canning bath for 15 minutes for long-term storage.