Remove tomato cores with a small sharp knife. Score an "X" on the bottom of each tomato. Bring a large pot of water to boil. Add the tomatoes; water should almost cover them. Cook at a simmer for one minute until the tomato skins look wrinkled and loose.Drain in a sink, cool tomatoes, then peel. Cut in half and squeeze out all the seeds. Chop the tomatoes in a 1/4" dice.
Add 1 teaspoon of oil in a non reactive 2 quart pot. Add shallots, cook over low heat for 5 minutes until softened and just turning golden around the edges.
Add the chopped tomatoes and the remaining ingredients - bring to a boil then reduce to a slow simmer.Cook, uncovered stirring every 10 minutes until nice and thick, about 45 minutes.
Cool the jam and store in a sterile glass container in the refrigerator. Will stay fresh for one month. Use a canning method if desired, using canning jars - for longer storage.Makes one cup.