Recipe by DLAMB3
"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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1 1/2 cups
1 1/2 teaspoons
ground black pepper
lemon, quartered and sliced thin
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 less, the cup of vinegar I added to only 8 cups was way too vinegary for my taste. I used only one cup of brown sugar, left out the cayenne and added cinnamon, cloves and nutmeg. I cooked it down for 2 hours and canned 3 pints. The leftover half pint tasted great on fresh bread. I'll be making lots of this - it's absolutely delicious!
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 nutmeg too. I expected it to be more like a relish, but it ended up tasting not spicy enough for a relish, and not sweet enough for a jam. I have to say I was somewhat disappointed.
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 little too spicy for my tongue , but won a BLUE RIBBON at the State Fair this year. And my hubby & guests like it. There is no arguing with that kind of success!
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 instead of 8 (I may have cooked it down too much.) I'll definitely make it again!
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 until it had a jam consistency and it didn't fill 7 pints, so... don't spect much from 3lbs of tomatoes.
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 canning anything other than dilly beans)
I simmered for at least two hours. Apparently, that was not enough as it is still too thin. I thought maybe it would thicken up, but it hasn't. (I guess that makes sense, nothing really in it to thicken, but just want to pass that on, in case someone else thinks the same thing) I took it off the burner b/c it looked like all the tomatoes were cooked pretty much to nothing, and I had the impression that it would stay chunky, it did not.
Also, I wasn't sure if I was supposed to just slice up a whole lemon or peel it. I kept it whole. I used one lemon for the whole double batch and I think that was more than enough, I can taste it clearly.
Overall, I liked it and will make it again, except for boiling it down a lot more.
I used balsamic vinegar because it's what I had. I cut the apple juice and added a chopped apple. Love the combination of spices, reminds me of the sweet and sour meatballs my family makes at Christmas every year. I think this would be good with cranberry juice too. Might try a small batch to see. Thanks!
Just making this today. Do you leave the lemons in? Do you peel the lemons? Will rate after i'm finished.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Tomato Jam
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 1
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