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How to Make Spicy Tomato Jam - A Step-by-Step Guide

Spicy tomato jam is a delicious and versatile condiment that is perfect for adding a little kick to your favorite dishes. This jam is not only a great way to use up an abundance of ripe tomatoes, but it also makes a wonderful gift for friends and family. Whether you serve it alongside a cheese board, spread it on a sandwich, or use it as a glaze for grilled meats, this jam is sure to become a staple in your kitchen.

Making spicy tomato jam at home is surprisingly easy and requires jus...

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Ingredients

  • 3 pounds tomatoes
  • 1 gallon boiling water
  • 1 cup cider vinegar
  • ½ cup apple juice
  • 1 ½ cups brown sugar
  • 1 ½ teaspoons salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground mustard
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 lemon, quartered and sliced thin

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr
  • Additional Time: 30 mins
  • Total Time: 1 hr 40 mins
  • Servings: 32
  • Yield: 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.

    • Nutrition

    52 cal.

    • Total Fat: 0g
    • Sodium: 118mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 1g
    • Total Sugars: 12g
    • Protein: 1g
    • Vitamin C: 8mg
    • Calcium: 20mg
    • Iron: 0mg
    • Potassium: 133mg

    Categories

    Condiment recipes
    Sauce recipes
    Spread recipes
    Preserves recipes
    Jam recipes