3. Once the tomatoes and chiles have cooked for 20 minutes, add 1 teaspoon of calcium water. Stir. Add the pectin sugar, stir, and bring to a boil to dissolve. Remove from the heat and let rest for 5 minutes.
4. Ladle the jam into clean jars and allow to cool. It will thicken more as it cools. Jam will keep in the refrigerator for about 2 weeks.
Makes 3 cups