6 lbs tomatoes, peeled, cored, and roughly chopped
3 cups sugar
1 1/2 cups packed brown sugar
4 tsp salt
1 tsp ground cinnamon
1 tsp red pepper flakes (optional)
2 Tbs balsamic vinegar
1 Tbs vanilla extract
Combine tomatoes, sugars, salt, cinnamon, red pepper flakes, and 1 tablespoon balsamic vinegar in a large saucepan and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until the jam is thickened and reduced by half, about 2 1/4 hours.
Remove from heat and stir in the remaining 1 tablespoon of balsamic vinegar and the vanilla extract. Pour into jars and seal with lids. Allow to cool to room temperature. Store in the fridge for up to 6 weeks.
Makes about 6 cups