Preheat the oven to 400℉. Line 2 baking sheets with parchment. Place tomatoes cut side down in a single layer on the baking sheets and roast until the tomatoes are shriveled and slightly browned, about 35 minutes.
Transfer tomatoes to a large pot and add Sugar In The Raw®, lemon juice, paprika, salt, red pepper flakes, and pepper and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook, stirring frequently, until the tomatoes are reduced to a thick jam, about 45 minutes. To make sure the jam is ready, place a small spoonful on a plate. It should not be runny or watery and should stand up in a mound on the plate. At this point, you may ladle the jam into sterilized jars, let cool completely, and refrigerate for up to 6 weeks. Or you may water bath process the jars to make them shelf-stable.
For water bath processing, while the jam cooks, wash 4 half-pint jars, lids, and rings with hot water and soap and dry well. Fill a large pot with water and place a rack or silicone trivet in the bottom of the pot. Add the jars, bring the water to a boil, and boil 15 minutes. Turn off the heat but leave the jars in the pot to keep them warm. When the jam is almost ready, place lids and rings in a small saucepan, cover with water, and simmer gently.
When the jam is ready, remove jars from the hot water with a jar lifter and place on the counter on a clean kitchen towel. Place a canning funnel in one of the jars and ladle in jam, leaving ½” headspace. Wipe off jar rims with a damp paper towel and use a small spatula or chopstick to dislodge any air bubbles in the jars. Top jars with lids, and screw on rings until fingertip tight. Use the jar lifter to move the jars back into the pot of water. Increase the heat to high and bring the water to a boil. Boil the jars for 20 minutes. Remove jars from the water and place back on the towel to cool completely. Remove all rings from the jars and test to make sure they are all sealed. Any unsealed jars may be refrigerated for up to 6 weeks. Sealed jars may be stored at room temperature in the pantry for up to 2 years.