Preheat your oven to 450F. Thinly slice your tomatoes and spread evenly over a parchment paper lightly brushed with olive oil. Put the tomatoes in the oven and then shut it off. Just leave them there for about 2-3 hours. Your tomatoes are done when they have reached your desired level of chewiness.
Place the tomatoes and water in a pan and puree with an immersion blender. I like it a tad chunky.
Add the remaining ingredients and bring to a boil on med-high heat. Lower the heat and simmer, stirring frequently, until the liquid has reduced, 40 minutes to over an hour.
Let the jam cool a bit and can the jam.
Notes
To test your jam, place a small plate in the freezer beforehand. When you thin the jam is ready place a small amount on the plate and wait a couple of minutes.If the jam stays put, or only runs a little bit, it’s ready.
Another test is run a finger through the cooled jam and see if the two sides stay separated.