Spicy Tomato Jam

Spicy Tomato Jam

Tomato Jam: a little sweet a little spice; this has personality, Spread it anywhere ketchup goes and a few places ketchup doesn't dare!

Talk about persistent, and maybe a bit coy, tomato jam came on slow for me. Before it began to whisper my name, I’d see it here and there, maybe on Pinterest, sometimes on Facebook and I think it even showed up now and again on our weekly Throwback Thursday link party.

Spicy Tomato Jam
Spicy Tomato Jam

At first I just ignored it. I mean, really, tomato jam? How good could that be? Then when it shyly peeped at me, I found myself glancing back. It was such a flirt, this tomato jam; I had to know more. I started asking around about him, looking at other blogs & recipe sites. Rather than a sweet jam, it turns out tomato jam is kind of like a relish or condiment.

Beautifully red, almost jewel like, this concoction shares some elements of a chutney or a chili sauce and was, I was sure, related to Ketchup. Just a bit of a fancy pants snob, he denied that last part. Ketchup? But you understand, he didn’t want to be associated with anything so commonplace as ketchup, and rightfully so.

Spicy Tomato Jam
Tomato Jam

And of course, like any big flirt, tomato jam can be a little bit of a chameleon. It can be a little bit “saucy” and with just a hint of “spicy” like this recipe, or can be changed up a bit. You can coax out the personality you love by varying the spices and heat level to your taste. He’ll readily adapt.

Serve tomato jam on sandwiches or burgers, in grilled cheese, as a dipping sauce. Or maybe you’d like to go high-end and add tomato jam to a cheese platter or just dollop a bit onto some lovely crackers schmeered with goat or cream cheese. How pretty would this be, dare I say it, for the Holiday season?

Spicy Tomato Jam
Tomato Jam on crackers with goat cheese

Spicy Tomato Jam

  • Servings: 3 8oz jars
  • Difficulty: easy
  • Print

  • 3 full pounds tomatoes, after skinning & trimming
  • 1 to 2 habanero peppers
  • 1 cup cider vinegar
  • 1/2 cup apple juice
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper’
  • 1 teaspoon ground mustard
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • scant 1/2 teaspoon crushed coriander seeds
  • 1 lime, quartered and very thinly sliced

To loosen the skins and peel the tomatoes: heat a gallon of water to boiling. Make a thin shallow “x” on the bottom of each tomato, add to boiling water for about a minute and then remove. When cool enough to handle, slip off the peels and set aside.

Working over a colander over to catch the seeds and juices, roughly chop the tomatoes into 1/2 to 1″ chunks, de seeding the majority as you work. Add the tomatoes and any juices to a large, heavy bottomed, non reactive pan. Mince and de seed Habanero and add to pan with tomatoes. Add in the rest of the ingredients, reserving the lime slices for later.

Stir and  bring to a boil over medium heat. Turn down to a heavy simmer and allow to reduce, stirring regularly, to about half, 30 to 40 minutes. Add the lime and cook another 15 minutes. Process this recipe for five minutes.

To can, I am going to defer to the expert’s, the National Center for Home Food Preservation’s PDF. The url is :

http://nchfp.uga.edu/publications/uga/uga_steps_proc_j_j.pdf

Note: Don’t mess with the amount of tomatoes, sugar and acid (vinegar & lime in this case) in a canning recipe like this, though, unless you really know what you’re doing or have a testing kit. The Ph balance is ever so important to prevent spoilage. If you don’t wish to go through the canning process, Tomato Jam can be frozen.

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I’ll be sharing this recipe at our very own Throwback Thursday Link Party as well as Angie’s Fiesta Friday. The Fiesta is hosted this week by Elaine @ foodbod and Michelle @ O Blog Off.

26 thoughts on “Spicy Tomato Jam”

  1. I just stumbled upon tomato jam for the first time this week on cupcake wars & now I see this. Is the universe trying to show me yet another way to consume my favourite fruit??? 😀

  2. I am looking forward to trying this recipe! I just harvested a ton of tomatoes out of my garden I’m up to my ears and salsa and have made so much tomato sauce that I’m ready for a new recipe!
    thank you so much for sharing at fiesta Friday #142
    Michelle

    1. Thanks, Carina. It was really fun, and I liked the idea of making just three jars. Such a nice doable amount, one to eat, one to stash away and one to the neighbor’s. So much better than an all day canning process.

    1. I’ve been thinking about this, and I think the sugar is pretty integral to the jamminess, but I have a recipe on here that’s called Garden Chili Sauce. It still has some sugar but it’s one cup to six pounds instead of 1 1/2 cups to three pounds, and I think that would be a better bet for cutting back on the sugar even more. You might want to take a look at that recipe. They both share a lot of the same elements but the Garden Chili Sauce has a few more things going on in terms of other flavors while the Tomato Jam is a bit more one dimensional. I’d love to hear what you think of either, or more likely what you come up with! 🙂

      https://frugalhausfrau.com/2016/01/03/garden-chili-sauce/

      1. Thank you, I’ll definitely check it out. For me, I wouldn’t want to use any sugar at all, so it would be interesting to try making it without it. Maybe it would create a sauce more than a jam? There would surely be so much flavour still, just a different consistency?

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