Tomato jam

Welcome back from England, me! My usual travel post will be up soon, but there were more urgent garden matters that demanded my attention first. Just look at all those tomatoes I picked! (And that's only about half of the cherry tomatoes.)

Six pounds of ripe garden tomatoes in the cupboard, with more on the way, and with Lester stuck in England and unable to enjoy the fruits of his labor... It's preserving time. At first taste, this jam is a bit too sweet, but the aftertaste is balanced and nicely spicy. I'd add a bit less sugar next time.

1.5 lb cherry tomatoes, halved
1 lb regular tomatoes, diced
1 1/4 c sugar
juice + zest of 2 Meyer lemons
1 T red wine vinegar
1 shallot, finely minced
1 pasilla pepper, finely minced
1" ginger chunk, grated
1/2 t salt

Put everything in a pot and simmer uncovered for a bit more than an hour, stirring occasionally and squishing up any intact tomato bits, until the water has cooked off and the mixture is thick and spreadable (it won't set up much more in the jars). Transfer to 3 cups worth of sterilized jars.