Peel the tomatoes. To do so, cut a cross in the base of each tomato and place them in a large bowl. Cover with boiling water and set aside for 5 minutes. Drain the water, and peel off the skin. The skin should come off easily, and if not, soak in boiling water for another 5 minutes.
Roughly chop the tomatoes and place in a medium saucepan over medium heat.
Add the remaining ingredients into the saucepan and bring to a boil. Immediately reduce the heat and simmer for about 35 minutes, stirring occasionally.
Remove the saucepan from the heat, and while still hot, spoon the jam into sterilized glass jars. Seal the jars and let cool.
Line a 2-lb (9 inch x 5 inch) loaf pan with parchment paper.
Preheat the oven to 350°F / 175°C.
In a large bowl, mix together the melted butter, buttermilk, milk, egg and cornmeal. Set aside to rest for 10 minutes.
In the meantime, in a separate medium bowl, sift together the flour, salt and baking powder.
When the cornmeal mixture is done resting, add the Cheddar cheese and chiles into the cornmeal mixture and mix until just combined.
Add in the flour mixture and gently mix until just combined. It will form a thick dough, and you may need your hands to finish mixing in the flour.
Transfer the dough into the prepared loaf pan and bake in the preheated oven for 30-35 minutes, until the top is golden brown and a toothpick inserted into the middle comes out clean.
Cool in the pan for at least 5 minutes before transferring it to a wire rack to finish cooling.
Slice the cornbread loaf into 8 thick slices, and lightly grill each slice on a grill pan or skillet until golden brown.
Serve with the Chile Jam.
Both the Chile Jam and the Cheddar Cornbread can be made in advance. The Chile Jam can be canned and stored unopened in a cool, dark place for up to 6 months or in the refrigerator for up to 2 months. Once opened, store in the refrigerator and use within 2 weeks. The Cheddar Cornbread can be baked one day in advance, and sliced and grilled only when it is ready to be served.Recipe adapted from Cafe Kitchen by Shelagh Ryan