TOMATO JAM This recipe came from an estate sale. I obtained it when I purchased the family collection from the Poe Estate in Justin, Texas in 1987. 3 pounds tomatoes peeled 2 tablespoons olive oil 1/4 teaspoon sesame oil 1/4 teaspoon turmeric 1/4 teaspoon ground ginger 1/4 teaspoon freshly ground black pepper 1 teaspoon cinnamon 1 small grated onion 2 tablespoons honey 1/2 teaspoon olive oil Fry spices except cinnamon in the olive and sesame oil. Add 1 cup water and bring to a boil. Simmer with no lid for 10 minutes. Add tomatoes and onions and cook 30 minutes to reduce then add cinnamon. When a spoon scraped across the pan leaves a path it is thick enough. Stir in honey and a remaining olive oil heating a bit to thicken again.