SPICY TOMATO JAM
Provided by Food Network Kitchen
Time 1h45m
Yield four 8-ounce jars
Number Of Ingredients 9
Steps:
- Start with our step-by-step canning how-to.
- Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the lemon zest, tomatoes, sugar, cumin, 4 teaspoons salt, the red pepper flakes, cinnamon sticks, cloves and ginger. Cook over medium-high heat, stirring occasionally, until the tomatoes are juicy and the sugar dissolves, 15 to 20 minutes. Continue to cook, stirring occasionally, until the tomatoes are dark and syrupy and a candy or deep-fry thermometer registers 220 degrees F, 40 to 50 minutes (the timing may vary depending on the juiciness of the tomatoes). Reduce the heat if the mixture starts to scorch. Discard the cinnamon sticks.
- Meanwhile, sterilize four 8-ounce canning jars and lids.
- Fill the jars with the tomato mixture, leaving 1/4 inch headspace, then seal and process.
SPICY TOMATO JAM
More like a relish than a true jam, this spicy delicacy will tingle your taste buds and is a great way to use a bumper crop of tomatoes and super over cream cheese with crackers! I always get rave reviews whenever I open a jar of this jam. Use as you would a relish - great over cream cheese served with crackers!
Provided by DLAMB3
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h40m
Yield 32
Number Of Ingredients 12
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.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 12.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 118.3 mg, Sugar 11.6 g
SPICY SWEET TOMATO JAM
This is in no way a traditional "PB&J" type of condiment, either in taste or texture... but really, what tomato jam is akin to your classic concord or peach confiture? At any rate, this is not that jam. No, this wickedly delicious spread is something entirely different, and (if possible) even more addictive - especially for the heat seekers among us.
Provided by YummySmellsca
Categories Spreads
Time 3h50m
Yield 4 1/2 cups, 72 serving(s)
Number Of Ingredients 12
Steps:
- Combine all the ingredients (except Clear Jel and cold water) in a large pot and bring to a boil.
- Reduce the heat and simmer for 3 hours, stirring occasionally.
- Using an immersion blender (or in batches in a regular blender), puree the mixture until relatively smooth.
- Simmer for 15 minutes.
- Meanwhile, whisk together the Clear Jel and cold water.
- Stir into the jam mixture and cook, stirring constantly, until thickened.
- Can 15 minutes in a waterbath.
Nutrition Facts : Calories 12.5, Fat 0.1, Sodium 37.1, Carbohydrate 3.1, Fiber 0.2, Sugar 2.7, Protein 0.2
SPICY CAYENNE TOMATO JAM
This tomato jam has a sweet and spicy kick that goes great with meats and cheeses. Serve it up with grilled chicken and pork or slather over some crusty baguette with ricotta cheese. Enjoy!
Provided by CJ
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 4h20m
Yield 32
Number Of Ingredients 9
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.
Nutrition Facts : Calories 51.8 calories, Carbohydrate 12.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 79.2 mg, Sugar 11.5 g
SPICY SWEET CHERRY TOMATO JAM
It is late summer, and I am overrun with tomatoes of all kinds. Big, little, roma, cherry, red, rose, yellow, purple, you name it. This is a quick way to use up some of those delicious cherry tomatoes that are too watery to can.
Provided by AshK5246
Categories Vegetable
Time 35m
Yield 2 cups, 8-12 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients in a medium size pot. Bring to a boil, stirring occasionally. Reduce heat and simmer for 30-45 minutes or until sticky and thickened.
- Allow to cool, slightly. You can use them this way or break them down further in your food processor or with an immersion blender.
- Great in place of barbecue sauce, pizza sauce, and pasta sauce. Fantastic with cream cheese on crackers.
- Serving size depends on your chosen use. I've counted it as if using as tomato sauce on a pizza. This recipe makes enough for 2 medium pizzas.
Nutrition Facts : Calories 124.9, Fat 0.2, Sodium 13.4, Carbohydrate 31.4, Fiber 1.4, Sugar 29.7, Protein 1
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