Yield: 11 4 ounce jars.
4 lbs ripe tomatoes
1 medium onion, finely chopped
1 1/3 cup honey
2 tbsp balsamic
6 tsp (or more to taste) Sriracha or other chili sauce
1 tsp salt
several grinds fresh black pepper
Bring a large pot of water to a boil. Cut a shallow X into the bottom of each tomato and drop them, a few at a time, into the boiling water for 10-15 seconds each. Move the tomatoes into a bowl of ice water to stop them from cooking. This process will loosen their skins. Peel the cooled tomatoes, core and chop.
Dump out the (formerly) boiling water, rinse the pot and return it to the stove. Add the chopped tomatoes, onion, honey, balsamic, Sriracha, salt and pepper and stir. Cook over medium-high heat and bring to a gentle boil, then reduce the heat and let simmer until reduced by half, about 2 hours.
In the meantime, fill your pressure canner with water and sterilize your jars. Pour jam into prepared jars leaving 1/4 inch head space. Wipe rims, apply lids and rings. Process using a pressure canner at 10 lbs psi for 15 minutes (at 860 feet above sea level).
This is fantastic on grilled cheese, biscuits, and savory scones. Right out of the jar works well too.