Cut an “x” across the bottom of the tomatoes, just piercing the skin. Slide them gently into a large stockpot of boiling water. Boil the tomatoes for 1 minute then transfer them to a large bowl of ice water.
Peel the skin from the tomatoes, core the stem end and cut the tomatoes into chunks. Capture the tomato juices over a large bowl or in the kettle you’re using to make the jam.
Place the tomatoes over medium heat and add the sugar, kosher salt, cider vinegar, orange zest and juice, ginger, and the coriander.
Tie the whole cloves, whole allspice, and the cinnamon stick up in a piece of cheesecloth.
Add the spice bundle to the tomato jam and continue cooking over medium heat until the juices are reduced and the jam has thickened, about 45 minutes to 1 hour. Time will vary depending on the amount of juice from the tomatoes. Stir frequently, more as the jam thickens. The temperature of the jam will be around 210-degrees.
Remove the spice bundle, pressing out any juices.
Ladle the jam into sterilized jars and refrigerate or process in a water bath.