Spicy Tomato Jam

Spicy Tomato Jam

I’ve been reading about Tomato Jam in all my favorite Southern foodie magazines so I finally decided to bust out my canning supplies and do this before all the good late-summer tomatoes are gone.

It’s really important to use quality tomatoes in this recipe. Hot house tomatoes will result in something that looks like tomato jam, but tastes like spices.

I was able to get some nice tangy tomatoes from Farmer’s Market. I asked my local tomato hawker (& farmer) which variety he thought was best for Tomato Jam and he got pretty excited as he had never had it, but now wanted to try it. I guess I need to bring him some now.  I told him I needed the very best Tomato-y flavor ones and he directed me to a variety that he uses for sauce. How lucky to be able to buy direct, and I was rewarded with a flavoful tomato spread that packs a punch!

The recipe is below. If giving these as gifts, make sure to let people know what it’s good with.
I printed out a little paper that said:

Spicy Organic Tomato Jam
Serve as a spread with chèvre/ goat cheese.
Also very good with grilled pork, grilled salmon,
chicken, burgers, BLTs and turkey sandwiches.

*Now that I have a jar open, I would also add that it’s amazing on toast with a poached egg on top.

Makes 5-6 8oz jars depending on how big your tomatoes are.

Ingredients

  • 3 large lemons
  • 4- 5 pounds nice red tangy tomatoes, cored and cut into 1-inch pieces
  • 2.5 cups light brown sugar packed
  • 3 teaspoons ground cumin
  • 4 teaspoons Kosher salt
  • 2 teaspoons crushed red pepper flakes
  • ⅛ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon nutmeg
  • 3 tablespoons of apple cider vinegar
  • 15   1/8 -inch-thick slices peeled ginger
  • 2 tablespoons of fruit pectin (tomatoes HAVE pectin in them, however I have reduced the sugar in my recipe and I didn’t want a runny jam)

Clean and core your tomatoes and chop into 1 inch chunks. Place tomatoes into pot.
Zest from the lemons and add to pot. Squeeze the lemon juice through a strainer and add to pot.
Add sugar, spices, salt, the red pepper flakes and ginger. Once bubbling hot, add the pectin and stir in well.

Cook over medium-high heat, stirring occasionally, until the tomatoes are dark and thickened. 40 to 50 minutes. Reduce the heat if the mixture starts to scorch.

Meanwhile, sterilize six 8-ounce canning jars and lids. Fill the jars with the tomato mixture, leaving 1/4 inch headspace, then seal and process in a water bath for 10 additional minutes.

 

 

 


Related Posts

Kids Love Chia Pudding

Kids Love Chia Pudding

Not only is this ridiculously easy to make, but if you have kids on Instagram, all they see are beautiful chia pudding combos so you’re not going to have to twist their arms to try it! Ha..social networking peer pressure for nutritional good!

Irish Jalapeño Jelly

Irish Jalapeño Jelly

Ahh, St. Patrick’s Day is almost upon us! I love making this hot jalapeno jelly every year to give out to friends and neighbors. Are jalapenos Irish? Nope – not in the least, but as a native San Diegan it’s my way of bringing my […]