Spicy Tomato Jam

"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."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
216hrs 15mins
Ingredients:
6
Yields:
4 half-pints
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ingredients

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directions

  • 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.

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Reviews

  1. 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. MamaKitty
    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!
     
  3. Kittencalrecipezazz
    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:)
     
  4. MamaTurner
    I wanted a tomato jam recipe that didn't have a lot of ingredients and this one was perfect. I made it with cilantro, jalapenos (i left the seeds in) and lime juice for a southwest flavor. I also added garlic. My husband said it had the heat & the sweet. It was a big hit and very easy to make. I can't wait to surprise my friends & family with it. Thanks Paula for a great recipe.
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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