Spicy Tomato Jam Recipes

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SPICY TOMATO JAM



Spicy Tomato Jam image

Provided by Food Network Kitchen

Time 1h45m

Yield four 8-ounce jars

Number Of Ingredients 9

4 large lemons
5 1/2 pounds plum tomatoes, cored and cut into 1-inch pieces
4 cups light muscovado sugar or packed light brown sugar
4 teaspoons ground cumin
Kosher salt
2 scant teaspoons red pepper flakes
4 small cinnamon sticks
1/2 teaspoon ground cloves
8 1/8-inch-thick slices peeled ginger

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



Spicy Tomato Jam image

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

3 pounds tomatoes
1 gallon boiling water
1 cup cider vinegar
½ cup apple juice
1 ½ cups brown sugar
1 ½ teaspoons salt
½ teaspoon ground black pepper
½ teaspoon ground mustard
½ teaspoon ground allspice
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 lemon, quartered and sliced thin

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

TOMATO JAM



Tomato Jam image

Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you're producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can't counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.

Provided by Mark Bittman

Categories     jams, jellies and preserves, project

Time 1h30m

Yield About 1 pint

Number Of Ingredients 9

1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

Steps:

  • Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
  • Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 535 milligrams, Sugar 55 grams, TransFat 0 grams

SPICY CAYENNE TOMATO JAM



Spicy Cayenne Tomato Jam image

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

4 pounds tomatoes, peeled and chopped
1 large apple, peeled and chopped
1 cup raw sugar
1 yellow onion, diced
½ cup brown sugar
¼ cup apple cider vinegar
3 tablespoons lemon juice
1 teaspoon salt
½ teaspoon ground cayenne pepper, or more to taste

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 TOMATO JAM



Spicy Sweet Tomato Jam image

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

4 large fresh tomatoes, diced
1/4 cup minced chile (I used a blend of green chiles and habaneros)
1 whole ancho chili, stemmed and chopped
1/4 cup dry-pack sun-dried tomato (I used homemade oven-dried ones)
1/2 cup muscovado sugar
1/4 cup dark amber honey (I used an avocado honey from Florida)
1/4 cup apple cider vinegar
2 tablespoons grated fresh ginger
1 teaspoon ground cumin
1 teaspoon sea salt
2 tablespoons Clear Jel (not Sure Jell, if not canning you can use tapioca starch)
3/4 cup cold water

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 TOMATO JAM



Spicy Tomato Jam image

Categories     Tomato     Condiment/Spread     Backyard BBQ     Cocktail Party     Summer     Side

Number Of Ingredients 10

5 pounds tomatoes - chopped
3 1/2 cups sugar
8 tablespoons lime juice
2 tablespoons ginger - grated
1 teaspoon cinnamon
1/2 teaspoon cloves - ground
1 tablespoon salt
1 tablespoon red chili flakes
1-2 teaspoons smoked paprika
1 bag salt

Steps:

  • Combine all ingredients in a sauce pan and bring to a boil. Reduce heat and cook down to a jammy consistency, stirring frequently.
  • Cool jam to a manageable temperature, then fill prepared canning jars. Make sure to leave at least 1/2 inch space at the top.
  • Canning: Wipe rim of jar and place boiled tops and rings onto jar. Tighten only finger tight. Place into canning rack , then lower into rapidly boiling water bath for 20 minutes. Remove from bath and cool on a towel. Tighten rings after jam has cooled.
  • Label jars with name and expiration date.

SPICY TOMATO JAM



Spicy Tomato Jam image

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.

Provided by PaulaG

Categories     Vegetable

Time P9DT15m

Yield 4 half-pints

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 835.1, Fat 0.5, SaturatedFat 0.1, Sodium 257.7, Carbohydrate 214.2, Fiber 3.3, Sugar 209.5, Protein 2.8

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