This Southern red onion tomato jam can not only be made with basic pantry staples, it's also a darned tasty accompaniment to garlicky bread and fried calamari. It’s also great on meatloaf instead of the traditional ketchup coating. It’s passable as a dessert topping, as well as a floor cleaner and even a dentifrice! (Okay, maybe I’m getting carried away.) You can certainly freeze extras to use another time, but do not, I repeat, do not water-bath can this jam. Water-bath canning can post a botulism risk, and no one needs that. This recipe first appeared in I'm Just Here For The Food.