Bring a large pot of water to boil over high heat.
Use a sharp knife and cut an X in the bottom of each tomato.
Carefully add the tomatoes into the boiling water and let boil one minute.
Use a slotted spoon and remove the tomatoes from the boiling water and immediately plunge them into a bowl of ice-cold water.
Remove the peel from the tomatoes and discard. Remove the core from the tomatoes and roughly chop.
Add the chopped tomatoes to a medium-size saucepan over medium heat. Add the sugar, apple cider vinegar, orange zest, orange juice, salt, ground coriander, and cloves.
Bring the tomato mixture to a boil, then reduce the heat to low. Simmer for 45 minutes or until thickened. The jam will continue to thicken as it cools.
Remove from the heat and fish out the cloves. Use a potato masher and mash the tomatoes into a jam-like consistency. Allow the jam to cool completely and spoon into jars or other airtight containers and refrigerate for up to one month.
Sharon's Expert Tips:
I used Beefsteak tomatoes in this recipe. However, you can use Roma or really any type you like or have on hand. Heirloom tomatoes would also work well.
To easily core your tomatoes, use a small paring knife and cut a small circle around the stem end. With the tip of the knife, remove the core of the tomato and discard.
I like and used 4-ounce mason jars to store my jam. However, any type of airtight container would also work well.
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