Coarsely chop tomatoes, slide them with their juices into a large dutch oven.
Add everything to the pot.
Give it all a stir, set over medium-high heat and bring to a boil.
Turn heat down to medium-low, and allow to simmer with the cover off.
Stir occasionally for 1 to 2 hours. The jam will be ready when the tomatoes have broken down, almost all the liquid has evaporated, and the consistency is thick and jelly-like. It will still be soft and spreadable.
Let cool to room temperature, then store in the fridge until ready to use for topping your burgers.