Please read How to Process.

In this recipe, smoked paprika and optional chipotle add smokiness and a little heat. Oven-roasting the tomatoes removes much of their moisture, decreasing the amount of time you’ll have to cook them down on the stovetop.

Preheat the oven to 400°F. Lightly oil 2 large baking sheets or, for easier cleanup, line the baking sheets with parchment paper. Place in a single layer on the baking sheets, cut side up:

Roast until the tomatoes are shriveled and lightly browned, 35 to 40 minutes. If desired, slip the skins off the tomatoes.

Transfer the tomatoes to a large heavy pot and stir in:

Bring to a boil, then reduce the heat to medium-low to simmer, stirring frequently, until thick, 30 to 40 minutes. When placed on a plate, a spoonful of the jam should stay in a mound and not exude watery liquid.

While the jam cooks, prepare a water-bath canner, gather all your canning equipment, and have ready 5 clean, hot half-pint jars.

Ladle jam into prepared jars, leaving ½ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 20 minutes. Let cool completely and store as directed.

This version takes longer to cook down than version I but has a lovely, lightly smoked flavor.

Prepare a smoker. Place cut side up on the grate of the smoker or on a rack:

Smoke between 225° and 250°F for 1 hour. If desired, peel the skins off the tomatoes.

Transfer the tomatoes to a large pot and stir in:

Bring to a boil, then reduce the heat to medium-low to simmer, stirring frequently, until thick, 30 to 40 minutes. When placed on a plate, a spoonful of the jam should stay in a mound and not exude watery liquid. Ladle into prepared jars and process as directed in version I.