Spicy Tomato Jam8 Reviews
- Prep: 10 min
- Cook: 1 hr
- Ready In: 1 hr 40 min
“More like a relish than a true jam, this spicy delicacy will tingle your taste buds and is a great way to use a bumper crop of tomatoes and super over cream cheese with crackers! I always get rave reviews whenever I open a jar of this jam. Use as you would a relish – great over cream cheese served with crackers! ” - by DLAMB3
Original recipe yields 8 half-pint jars
- Place the tomatoes in a large pot and pour the boiling water over the tomatoes; allow to sit 5 minutes. Remove tomatoes from boiling water and place in ice-cold water until cool enough to handle. Slip off skins and stems.
- Coarsely chop the tomatoes in a food processor; reserve any juices and add to chopped tomatoes.
- Combine vinegar, apple juice, brown sugar, salt, black pepper, mustard, allspice, cumin, and cayenne pepper in a large non-reactive pan over medium heat; cook and stir until sugar dissolves completely; stir in the chopped tomatoes. Bring the mixture to a boil; reduce heat and simmer, stirring frequently, until liquid has reduced by half, 30 to 45 minutes. Add the lemon slices and cook another 15 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Amount Per Serving (32 total)
- 52 cal
- 0.1 g
- < 1%
- 12.8 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"I love this! However, I made a few changes which I think made it better and will help clarify the process. Instead of weighing the tomatoes, I used 12 cups of diced tomatoes, mostly because with less,..." See more the cup of vinegar I added to only 8 cups was way too vinegary for my taste. I used only one cup of brown sugar, left out the cayenne and added cinnamon, cloves and nutmeg. I cooked it down for 2 hours and canned 3 pints. The leftover half pint tasted great on fresh bread. I'll be making lots of this - it's absolutely delicious!"
"I had never heard of tomato jam before a friend mentioned it last year. Found myself with way too many grape tomatoes some months ago and decided to try a few tomato jam recipes. This one is a littl..." See moree too spicy for my tongue , but won a BLUE RIBBON at the State Fair this year. And my hubby & guests like it. There is no arguing with that kind of success!"
"This was my first attempt at canning, so I followed the recipe to the letter. Awesome flavor. The only reason I'm giving fewer than five stars is because my yield was only 4 half-pint jars instead o..." See moref 8 (I may have cooked it down too much.) I'll definitely make it again!"
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