Spicy Tomato Marmalade Recipes

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

Ingredients

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

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

Ingredients

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

TOMATO LEMON MARMALADE

Tomato Lemon Marmalade image

This is a marmalade I make for our church bazaar every fall. It always sells out in no time at all.-Mrs. Helen Witt, Minneapolis, Minnesota

Provided by Taste of Home

Time 1h25m

Yield 9 half-pints.

Number Of Ingredients 6

Ingredients

5 medium ripe tomatoes
4 cups chopped peeled tart apples (about 4 large)
2 medium lemons, seeded and finely chopped
6 cups sugar
2-1/4 teaspoons ground ginger
8 whole cloves

Steps:

Peel, quarter and chop the tomatoes; place in a colander to drain. Transfer to a Dutch oven; add apples and lemons. Cook and stir over medium heat for 15 minutes. Add sugar and ginger. Tie cloves in a cheesecloth bag; add to the pot. Bring to a boil, stirring occasionally, and cook until sugar has dissolved. Reduce heat; simmer for 40 minutes, stirring frequently., Remove spice bag. Carefully ladle hot mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 1g fiber), Protein 0 protein.

SPICED ONION MARMALADE

Spiced Onion Marmalade image

Categories Condiment/Spread Ginger Onion Tomato Side Sauté Vinegar Spring Nutmeg Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes About 1 1/2 cups

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
1 pound Maui onions, diced
3 garlic cloves, chopped
1/4 cup balsamic vinegar
1/4 cup (packed) golden brown sugar
2 tablespoons tomato paste
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Steps:

Heat oil in heavy medium skillet over medium-high heat. Add onions and garlic; sauté until onions just begin to brown, about 10 minutes. Add vinegar and sugar and cook 5 minutes, stirring often. Stir in tomato paste, ginger, cloves and nutmeg. Reduce heat to low and simmer until marmalade is thick, stirring often, about 1 minute. Season with salt and pepper. (Can be made 5 days ahead. Cover and chill. Rewarm before serving.)

TOMATO MARMALADE

Tomato Marmalade image

This recipe for tomato marmalade is from chef Bill Taibe of Napa & Co. restaurant and is used to make his Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables

Yield Makes about 3 1/2 cups

Number Of Ingredients 8

Ingredients

1 1/4 cups olive oil
1/4 cup tomato paste
2 tablespoons sugar
1/4 cup sherry-wine vinegar
30 Preserved Tomato Halves
2 sprigs fresh thyme
1 fresh bay leaf
1/2 teaspoon coarse salt

Steps:

In a large heavy-bottomed skillet, heat 1/4 cup plus 1 tablespoon olive oil over medium heat. Add tomato paste and cook, stirring, about 1 minute. Add sugar and cook, stirring, until well combined. Add vinegar and cook, stirring, to deglaze pan.
Add tomato halves, thyme, bay leaves, salt, and remaining 3/4 cup plus 3 tablespoons olive oil. Reduce heat to medium-low and continue cooking until olive oil is bright red in color, 5 to 6 minutes.
Remove bay leaves and thyme and transfer marmalade to refrigerator until chilled. Marmalade can be stored in an airtight container, refrigerated, for up to 1 week.

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