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My review
Spicy Tomato Jam
1
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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Ingredients
1 h 40 m servings 52Original recipe yields 32 servings (8 half-pint jars)
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- US
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 2932 Ratings
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Most helpful positive review
8/24/2011
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
9/18/2011
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...
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8/24/2011
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...
11/28/2010
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...
6/7/2010
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...
9/18/2011
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...
10/4/2011
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...
9/19/2012
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...
9/25/2014
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...
9/7/2014
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...
8/12/2016
I like the taste but it turned out way too runny to use as a jam. If you try to put it on a cracker it runs off. I even cooked it for about 2 hours and was hoping it would thicken up when it c...