Smoky, Spicy, Skillet Tomato Jam

I chopped up the tomatoes, combined them with 1 ¼ cup of granulated sugar, and let them macerate over night (I do so love breaking up the work of even the smallest batches of preserves into easily manageable pieces).

Then today, I poured the juicy sugared tomatoes into my trusty 12 inch skillet and added 4 tablespoons of bottled lemon juice, 1 tablespoon grated fresh ginger, 2 teaspoons of crushed red pepper flakes, 1 generous teaspoon of smoked paprika, another teaspoon of salt, and ¼ teaspoon cayenne.

Directions at foodinjars.com

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