Addendum

As the tomato jam was simmering, I decided I wanted a little "kick" as Mark Bittman mentioned in his recipe post.  However, I wanted to stay away from peppers because I wanted to give the jam half a chance with Gem, who does not like anything hot in the spice department.

I chose smoked paprika, a spice I have turned to more and more often in the last year or so.

The jam is off the stove now and cooling.  The smoked paprika doesn't give it a kick, per se, but it does add some heft to the flavor and balances the overall sweetness of the jam.  Can't wait to have some tomorrow, so far, so good!