Spicy Tomato Jam

This spicy tomato jam is simmered over the stovetop with cider vinegar, apple juice, brown sugar, and spices. Great over cream cheese served with crackers.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 15 mins
• Calories: 52 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Place tomatoes in a large pot and pour boiling water over tomatoes; allow to sit for 5 minutes. Remove tomatoes from boiling water and place in ice-cold water until cool enough to handle. Slip off skins and stems.

Step 3

Coarsely chop tomatoes in a food processor; reserve any juices and add to chopped tomatoes.

Step 4

Combine brown sugar, vinegar, apple juice, 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 chopped tomatoes. Bring to a boil; reduce heat and simmer, stirring frequently, until liquid has reduced by half, 30 to 45 minutes. Add lemon slices and cook for 15 more minutes.

Step 5

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack 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 the lids and screw on the rings.

Step 6

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 water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process for 30 minutes.