Combine all ingredients together in a small saucepan. Simmer over medium heat, stirring occasionally, for 1 1/2 to 2 hours or until you can run a spoon through it and no liquid fills the space.
Chill and place into a glass jar. Refrigerate and use within 10 days.
To ensure that your tomato jam doesn't burn use a dutch oven and stir the jam often.Because this is a refrigerator jam and not canned, it needs to be stored in the refrigerator and eaten within 10 days.Nutrition facts for estimation purposes only.