Heat a heavy bottomed pot over medium high heat.
Add the chopped tomatoes, sugar, lime juice, ginger, cumin, cinnamon, crushed red pepper flakes, cloves, and sea salt, to taste.
Bring to a boil then reduce heat to low, and simmer for 1 hour and 15 minutes, making sure to stir it often to avoid burning the bottom.
The mixture will start out very watery but will cook down to a jam like consistency.
Pour the mixture into an airtight container once it has cooled.
Store in the refrigerator for 2-3 weeks.
Side Note: [/i]Before I pour the cooled jam into a jar, I remove a few of the tomato skins, but leave some because they give a nice texture to the jam.