Begin by washing and chopping about 4 pounds of ripe Roma or plum tomatoes. Remove excess seeds to ensure a thicker consistency in your Old Fashioned Tomato Jam.

In a medium saucepan, combine the chopped tomatoes with 1 cup of brown sugar, 1/4 cup of freshly squeezed lemon juice, 1 tablespoon of grated ginger, 1 teaspoon of salt, 1 teaspoon of ground cumin, 1/4 teaspoon of crushed red pepper, and 1/2 teaspoon of garlic powder. Stir gently to mix everything well.

Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent sticking.

Once boiling, reduce the heat to low and let the mixture simmer uncovered for 1 to 1½ hours, stirring every 15 minutes.

To check the jam’s consistency, drag a spoon through the mixture; it should hold a line before slowly filling in. If it still appears too runny, simmer for an additional 10–15 minutes.

Transfer the warm tomato jam into sterilized jars while it's still hot. Seal them tightly and allow the jam to cool to room temperature.