Spicy Tomato Jam

Spicy Tomato Jam

21
DLAMB3 0

"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! "
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Ingredients

1 h 40 m servings 52 cals
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Original recipe yields 32 servings

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Nutrition

  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Coarsely chop the tomatoes in a food processor; reserve any juices and add to chopped tomatoes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Reviews

21
  1. 22 Ratings

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Most helpful positive review

I love this! However, I made a few changes which I think made it better and will help clarify the process. Instead of weighing the tomatoes, I used 12 cups of diced tomatoes, mostly because with...

Most helpful critical review

This is kind of bland. I followed the recipe exactly, and really don't care for it at all. If I planned to make it again, I would definitely add more sugar and probably some cinnamon and nutme...

I love this! However, I made a few changes which I think made it better and will help clarify the process. Instead of weighing the tomatoes, I used 12 cups of diced tomatoes, mostly because with...

I had never heard of tomato jam before a friend mentioned it last year. Found myself with way too many grape tomatoes some months ago and decided to try a few tomato jam recipes. This one is a...

This was my first attempt at canning, so I followed the recipe to the letter. Awesome flavor. The only reason I'm giving fewer than five stars is because my yield was only 4 half-pint jars ins...

This is kind of bland. I followed the recipe exactly, and really don't care for it at all. If I planned to make it again, I would definitely add more sugar and probably some cinnamon and nutme...

I had too many tomatoes this year so I decided to use them in this recipe, it turned out to be a nice flavour spicy tomato jam. The only thing is that I dobled the recipe and reduced the mix un...

I have made this recipe 3 or 4 times now and I love it. I have used canned diced tomatoes and fresh tomatoes and it has turned out well each time. I leave the skin on and it makes it a bit chu...

I did a double batch with an extra # of tomatoes with the hopes of 7 pints, I got 6. I like the flavor, but could have used more precise instructions as a "noob". (This is my first time cannin...

I was worried about the combination of ingredients, and even while cooking the "jam/relish," I was not certain how it was going to turn out; however, now that it's done, I'm thinking it's pretty...

Yummy! This is a terrific recipe. We have plenty of tomatoes here in FL. and lemons. I questioned using lemons and tomatoes together and was amazed at how good they worked together. I mixed crea...