Tomato Jam

Toss tomatoes, sugar and salt together in a large, heavy bottomed pot. Let sit at room temp at least 15 min or overnight, tossing to coat periodically to dissolve sugar. Place a small plate in the frig. Bring tomatoes to a strong simmer over medium heat until the skins burst and the juices start to boil, about 10 min. Add in any optional ingredients (I add just a pinch of ground hot pepper). Increase heat to medium-high, and cook the jam. Using a wooden spoon, stir the jam, occasionally at first; more later on. Do this until most of the liquid has evaporated and the tomatoes have begun to break down, and the mixture resembles a very thick, shiny tomato sauce, 35-45 min. This is the stage at which it’s most important to stir constantly along the bottom of the pan to prevent scorching and sticking. How much they break down will depend on their type and how ripe they are. To test for thickness, spoon a bit of the jam on the chilled plate, return it to the frig and chill for 2 min. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it’s not there, continue to cook until it is. Remove from heat, divide into jars, leaving 1/4 inch head space.

Tomatoes 4 lb red or green, cored and cut into 1-inch pieces (the recipe says not to use heirlooms, but I put about a pound in because they are delicious)
Sugar 1 c
Salt 1/2 tsp kosher
​Optional: garlic (4 cloves chopped), chiles, thyme (1 T)