What are Carolyn Scott's signature tips for making tomato jam?

Hi, I’m Carolyn Scott-Hamilton from The Healthy Voyager. When I make tomato jam, I focus on a few key things:

• Use very ripe, flavorful tomatoes (I love cherry tomatoes for sweetness and depth)
• Balance sweet and tangy: brown sugar or monk fruit plus apple cider vinegar
• Layer spices: ginger, cinnamon, cloves, cayenne, and enough salt to make flavors pop
• Cook low and slow, stirring so it doesn’t scorch, until it’s thick and jammy
• If you want a firmer, jelly-like set, add a bit of arrowroot or agar agar at the end

What do you plan to serve your tomato jam with—sandwiches, cheese board, or something else?