This tomato jam has a sweet and spicy kick that goes great with meats and cheeses. Serve it up with grilled chicken and pork or slather over some crusty baguette with ricotta cheese. Enjoy!

CJ

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Recipe Summary

prep:
20 mins
cook:
3 hrs
additional:
1 hr
total:
4 hrs 20 mins
Servings:
32
Yield:
4 cups
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

52 calories; protein 0.6g 1% DV; carbohydrates 12.9g 4% DV; fat 0.1g; cholesterolmg; sodium 79.2mg 3% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/12/2016
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 with a little less than 2 pints of jam. Spooned it over small bite size medallions of polenta for a lovely appetizer. Read More
(4)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/12/2016
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 with a little less than 2 pints of jam. Spooned it over small bite size medallions of polenta for a lovely appetizer. Read More
(4)
Rating: 5 stars
06/24/2020
This is great! I also cooked longer to thicken. I had just cooked a bunch of apples to make applesauce before they spoiled so I subbed the apple for 1c applesauce (unsweetened). I find almost everything too sweet so I completely omitted the raw sugar. Just did 1/2 cup dark brown sugar. It’s almost a perfect amount of sweetness if not slightly on the sweeter side. I could not detect any cayenne in this quantity, but I’m ok with that. Ended up with about 3.5 cups of jam. Read More
(2)
Rating: 4 stars
11/02/2017
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 was very tasty not even a hint of spiciness came through. Read More
(1)
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Rating: 5 stars
10/10/2020
Good stuff. I tweaked it a little by adding some baby carrots. Great savory-sweet flavor. Read More
(1)
Rating: 5 stars
08/16/2019
The Spicy Tomato Jam recipe turned out really well! I added fresh ginger which I peeled and grated finely! The recipe is foolproof and my family absolutely loves the jam as a condiment on sandwiches, burgers and different roasted meat. Read More
Rating: 5 stars
08/06/2017
Cooked longer than directed to thicken Read More
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