Spicy Refrigerator Tomato Jam Recipes

SPICY TOMATO JAM

Steps:

• 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.

REFRIGERATOR TOMATO JAM RECIPE

Steps:

• Combine all ingredients in a heavy saucepan or Dutch oven. Bring mixture to a boil over medium heat, stirring often.
• Reduce heat to simmer, stirring occasionally until the texture becomes consistent with jam (approximately 1 hour and 15 minutes). Taste and adjust seasoning if needed.
• Cool and store in an airtight container and store in the refrigerator or freezer.

SPICY REFRIGERATOR TOMATO JAM

Steps:

• Preheat oven to 325°. Line baking sheets with aluminum foil. Cut tomatoes in half lengthwise, and place in a single layer on prepared baking sheets. Bake tomatoes for 30 minutes or until softened. Cool. Remove and discard tomato skins. In a Dutch oven, combine tomatoes and sugar, and cook over medium heat, stirring frequently, until sugar dissolves. Bring to a boil. Boil for 7 to 8 minutes. Remove from heat, and stir in lemon juice, basil, and chile pepper. Sterilize jars, lids, and bands just before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill. While tomato mixture is still hot, ladle into jars, filling to within ¼ inch of the rims. Wipe rims with a clean, damp cloth, and seal jars with lids and bands. Cool completely. Store jam in refrigerator for up to one month.

SPICY CAYENNE TOMATO JAM

Steps:

• Combine tomatoes, apple, sugar, onion, brown sugar, apple cider vinegar, lemon juice, salt, and cayenne in a large pot; bring to a boil. Reduce heat and simmer, stirring occasionally, until dark and syrupy, about 2 hours 30 minutes. Continue simmering until mixture thickens to a jam-like consistency, about 30 minutes more.
• Remove jam from heat and cool to room temperature, 1 to 2 hours. Transfer to lidded containers and refrigerate.