To loosen the skins and peel the tomatoes: heat a gallon of water to boiling. Make a thin shallow “x” on the bottom of each tomato, add to boiling water for about a minute, then remove and plunge into cold water. When cool enough to handle, slip off the peels and set aside.

Working over a colander to catch the seeds and juices, roughly chop the tomatoes into 1/2 to 1″ chunks, de-seeding the majority as you work. Add the tomatoes and any juices to a large, heavy-bottomed, non-reactive pan. Mince and de-seed habaneros and add to pan with tomatoes. Add in the rest of the ingredients, reserving the lime slices for later.

Stir and bring to a boil over medium heat. Turn down to a heavy simmer and allow to reduce, stirring regularly, to about half, 30 to 40 minutes. Add the lime and cook another 15 minutes. Process this recipe for five minutes.

Divide between 6 eight-ounce-jars (see note) leaving proper headspace, about 1/2 inch, and remove any bubbles. Add lid, and lightly screw the ring on, only finger tight. Place in boiling water bath and (for up to 1,000 feet), process (once the water comes back to a full boil) for 5 minutes if jars are sterilized and still hot, or for 10 minutes if jars are washed and cleaned thoroughly (like in a dishwasher). Add one minute processing time for each additional 1,000 feet of altitude.

Remove from water bath and place on a clean, dry towel. Allow to sit for 12 hours undisturbed to ensure the seal is tight. Jars should be stored without rings.

Notes:

• I make every effort to ensure a canning recipe, when published, has the latest up-to-date recommendations in the procedures. Please review, especially if you are new to canning, a reliable site like the ones listed in the accompanying post. Anything that is coming into contact with the contents of the jar should be thoroughly washed and/or sterilized.
• If time allows, set the Spicy Tomato Jam aside for a month or two. While very good immediately, the flavors will continue improve with time.