Chop the tomatoes into large chunks. Add to a large stock pot along with the onions and all the other ingredients. Stir to combine.
Heat the stock pot over medium heat on the stove and bring to a boil. Reduce the heat to low and simmer for 2.5-3 hours until a jam consistency is achieved
Place in an air tight container and keep in the fridge for up to two weeks.
Notes
Recipe can be doubled.*Nutrition is calculated for 1 cup of tomato jam.