1 and 1/2 lb. ripe Roma tomatoes
1 cup sugar
2 Tablespoons freshly squeezed lemon juice
1 teaspoon ground ginger powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon salt
1 seeded jalapeno pepper, chopped fine
Combine all in a medium saucepan. Bring to boil over medium heat, stirring often. Simmer for one hour and 15 minutes.
During the last five minutes add 1 teaspoon cornstarch. Stir with a wire whisk until thick. Pour into sterilized canning jars and cover tightly.
Chill in refrigerator until ready to use. Keeps for one week in the refrigerator