Tomato Jam

This is really delicious and such a great use of over-ripe or 'seconds' tomatoes. I had two issues with the recipe. First, it does not suggest peeling the tomatoes but I'm so glad that I went ahead and did so. The resulting jam has such a lovely texture without needing straining. Second, given that jalapenos can be sweet or fiery hot, one jalapeno may be too much. My jalapeno was of the fiery variety and I used barely half and was very happy with the result. I used super ripe farm tomatoes -- not plum tomatoes as specified in the recipe. As a result, I had to cook my jam longer. I used it to spread atop a wheel of brie which I then wrapped in puff pastry and baked. My, it was good! And disappeared so fast! The jam that's left won't last long either...I'll be making more of this.