Recipe by PaulaG
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.
Top Review by 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.
- 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 See How It's Made
- Bring a medium size pan of water to a boil.
- Plunge washed tomatoes into boiling water for 30 seconds or until skin slips easily when placed in cold water.
- Remove tomatoes from hot water with a slotted spoon and plunge immediately into cold water.
- Cut off tops, remove skin and core (It is not necessary to remove all the seeds but I would recommend removing the core.).
- 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.
- Place the tomatoes in a large non-reactive pot or Dutch oven; simmer 10 minutes.
- Add the chili and sugar, stirring to blend; add lemon juice, cilantro and tomato juice stirring to blend.
- Bring to a boil over high heat and stir until sugar dissolves; approximately 1 minute.
- Boil gently for 10 minutes skimming off and discarding any scum that may come to the surface.
- Remove from heat, cover and allow to sit at room temperature for a minimum of 8 hours; overnight is fine.
- 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.
- Skim off any foam, ladle into hot, clean, half-pint canning jars, and leaving 1-inch of head space.
- 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.
- Carefully remove the jars from the water and place on countertop on top of a towel.
- Allow jars to cool and check seal; label and store in cool place. Enjoy!
- 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.