Old school: Examine jars for defects. Wash jars, bands and lids. Dry bands and set aside. Sterilize the jars by heating in simmering water for 10 minutes (jars must be fully submerged and remain in simmering water until ready for use). Sterilize lids by pouring boiling water over them in a small pot (keep there for use). Prepare canner.
To make the tomato puree: cook whole tomatoes in a little water until they begin to fall apart, strain to remove the peels & seeds, you will need 3 cups.
Combine tomato puree, lemon, ginger, cinnamon and cloves in a large saucepan. Stir in pectin. Bring to a boil over high heat, stir constantly. Stir in sugar all at once. (Add ½ teaspoon of butter at this point to prevent foaming.) Bring to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly.
Remove from heat. Ladle hot jam into hot half-pint jars, leaving ¼-inch headspace. Wipe rims of jars; cover jars with hot canning lids. Screw bands on firmly. Finish one jar at a time and place them on the waiting canning rack.
Lower the rack of jars into the canner. Cover and return water to a rolling boil; boil 10 minutes (plus any extra for your altitude). Turn off heat and remove lid. Let canner cool 5 minutes before removing jars.
Remove jars from canner and set upright on a dish towel 2 inches apart. Let cool for 24 hours before checking seals. Store in a cool, dry place.
New school: You may prepare the jam and keep it stored in the refrigerator, skipping the shelf-stable canning process. Just allow the jam to fully cool in the jars before adding lids (this will prevent condensation.) You can also use canned crushed tomatoes (in place of the puree) to save time.
Recipe by Flavor and Friends at http://flavorandfriends.com/spiced-tomato-jam-with-lemon/