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




  • 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.

Questions & Replies

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  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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