Makes 3 cups
1 pound tomatoes, any red variety, peeled
5 Fresno chilies or similar variety, deseeded and roughly chopped (about ¾ cup)
1 cup white vinegar
1 cup plus ¼ cup sugar, divided
¼ teaspoon salt
2 star anise
1 package Pomona’s Universal Pectin
1. Roughly chop peeled tomatoes and place in a medium saucepan. Add the chiles, vinegar, 1 cup sugar, salt, and star anise. Bring to a boil and simmer for 20 minutes.
2. Follow the instructions in the box of Pomona’s Universal Pectin for making the calcium water. Combine 1 teaspoon of pectin powder with the remaining ¼ cup of sugar in a small bowl.
3. Once the tomatoes and chiles have cooked for 20 minutes, add 1 teaspoon of calcium water. Stir. Add the pectin sugar, stir, and bring to a boil to dissolve. Remove from the heat and let rest for 5 minutes.
4. Ladle the jam into clean jars and allow to cool. It will thicken more as it cools. Jam will keep in the refrigerator for about 2 weeks.