Spicy Tomato Jam

PaulaG's Note:

My tomatoes overflowth! I was looking for ways to use my bounty and stumbled into this recipe on-line. It is so good I felt that it also needed to be on Zaar. The use of 1 serrano chili produces a very slight heat. If you want it "hotter", up the amount of chili. I made this with fresh garden tomatoes and fresh garden basil.

• Total Time: 216 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 216 hrs

Ingredients:

Yield: 4 half-pi ...

• 2 lbs ripe tomatoes
• 1 -2 serrano chili, seeded, finely chopped
• 4 cups sugar
• 1/4 cup lemon juice
• 1/2 cup fresh cilantro or 1/2 cup fresh basil, minced
• 1 1/2 cups tomato juice

Directions:

1. Bring a medium size pan of water to a boil.
2. Plunge washed tomatoes into boiling water for 30 seconds or until skin slips easily when placed in cold water.
3. Remove tomatoes from hot water with a slotted spoon and plunge immediately into cold water.
4. Cut off tops, remove skin and core (It is not necessary to remove all the seeds but I would recommend removing the core.).
5. Cut the tomatoes into fourths, place in container of food processor along with metal blade and pulse 2 to 3 times to chop being careful not to over process.
6. Place the tomatoes in a large non-reactive pot or Dutch oven; simmer 10 minutes.
7. Add the chili and sugar, stirring to blend; add lemon juice, cilantro and tomato juice stirring to blend.
8. Bring to a boil over high heat and stir until sugar dissolves; approximately 1 minute.
9. Boil gently for 10 minutes skimming off and discarding any scum that may come to the surface.
10. Remove from heat, cover and allow to sit at room temperature for a minimum of 8 hours; overnight is fine.
11. Return the tomatoes to heat, bring to a simmer and allow to cook until thick and temperature on candy/jelly thermometer reaches 220 degrees; approximately 20 to 30 minutes.
12. Skim off any foam, ladle into hot, clean, half-pint canning jars, and leaving 1-inch of head space.
13. Wipe the rim of the jars with clean cloth, place on the lids and rings; put the jars into a water bath canner with boiling water and process for 5 to 10 minutes or as recommended for your altitude.
14. Carefully remove the jars from the water and place on countertop on top of a towel.
15. Allow jars to cool and check seal; label and store in cool place. Enjoy!
16. Note: If you don't have a candy/jelly thermometer; you can use the plate test. Place a small plate in the freezer and allow to chill. Remove plate a drop a small amount of hot jam onto plate, return to freezer for 1 minute. The mixture should hold its shape when touched and not have watery edges.

Reviews

[Zetty66]

What a fun, different way to use all those summer tomatoes. Mine's got quite a kick after using 4 jalapenos (didn't have serranos) but it's balanced by the sweetness of the sugar. This will be a great appetizer with crackers and cream cheese.

[Kittencalskitchen]

Paula this is simply wonderful, I used up all my garden tomatoes, so I hade to use store-boutht, I can't wait to make this in the summer with my garden crop! I use very ripe large tomatoes, but my tomatoes weight slightly over 2 pounds. I love this recipe, thanks for sharing hon!...Kitten:)

[Mama~Kitty]

Got this canned up yesterday morning. Followed recipe exactly, only doubled it. I kept taking tastes here and there....Yum! LOL I even scraped the pan and licked the utensils..:) It's that good! Will be making more soon for the Christmas baskets. Thank you so much for sharing!