Ingredients4 h 20 m servings 52 cals
- 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.
- Cook's Note:
- Add more cayenne if necessary to reach desired spice level.
- Jam will keep for several weeks in the refrigerator or you can process for long-term storage.
Per Serving: 52 calories; 0.1 g fat; 12.9 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 79 mg sodium. Full nutrition
ReviewsRead all reviews 3
After cooking 2 1/2 hours I ran the jam through a chinois to remove the seeds. Then returned the jam to the pot and thickened for 30 minutes. The result is a silky smooth texture. I ended up wit...
I had a combination of yellow and red tomatoes and thought this jam would be perfect to use up the last of our harvest. Although this jam did have a nice balance of sweetness and acidity and w...