Spicy tomato jam offers a tantalizing combination of flavors that balances heat, tanginess, and sweetness. The jam exhibits a rich, savory tomato base that is enhanced by a fiery kick of spice, typically derived from chili peppers or hot spices like cayenne or red pepper flakes. This heat adds a delightful zing to the overall taste, which is complemented by a subtle hint of sweetness provided by the jam’s natural sugars. The tomato’s inherent acidity offers a refreshing tang that helps cut through the richness and heat, resulting in a well-rounded flavor profile. This versatile condiment can be used in various ways, such as a spread for sandwiches, burgers, or toast, as a glaze for roasted meats or grilled vegetables, or even as a dip for chips and crackers. Its ability to add a punch of flavor to both savory and sweet dishes makes it a delightful and versatile addition to any culinary repertoire.
Spicy tomato jam
Equipment
- Canning jars (pint or half-pint size)
- – Canning lids and bands
- – Jar lifter
- – Canning funnel
- – Bubble remover tool or non-metallic utensil
- – Magnetic lid lifter
- – Water bath canner or large pot with rack
- – Canning tongs
Ingredients
- 4 Lbs tomatoes peeled, seeded, and chopped
- 2 Cup granulated sugar
- 1/4 Cup fresh lemon juice
- 2 Tbsp grated fresh ginger
- 2 Tbsp red pepper flakes adjust according to your heat preference
- 1 Tsp ground cumin
- 1 Tsp ground coriander
- 1/2 Tsp ground cinnamon
- 1/2 Tsp ground cloves
- 1/2 Tsp salt
Instructions
- Prepare the equipment by washing the canning jars, lids, and bands in hot, soapy water. Rinse them well and place them in a large pot of boiling water for 10 minutes to sterilize. Remove them with tongs and let them air dry on a clean towel.
- In a large non-reactive pot, combine the chopped tomatoes, sugar, lemon juice, grated ginger, red pepper flakes, cumin, coriander, cinnamon, cloves, and salt.
- Place the pot over medium heat and bring the mixture to a boil, stirring occasionally. Reduce the heat to low and simmer, uncovered, stirring occasionally, for about 2 to 2 1/2 hours, or until the mixture has thickened to a jam-like consistency. Skim off any foam that forms on the surface during cooking.
- While the jam is cooking, fill a water bath canner or a large pot with water and bring it to a boil. This will be used for processing the filled jars later.
- As the jam thickens, stir more frequently to prevent sticking and burning. Be cautious as the mixture bubbles and splatters.
- While the jam is cooking, prepare the canning jars for filling. Place the canning funnel on top of a jar and carefully ladle the hot tomato jam into the jar, leaving about 1/4 inch of headspace at the top. Use the bubble remover tool or a non-metallic utensil to remove any air bubbles by running it along the inside edge of the jar. Wipe the rim clean with a damp cloth.
- Using the magnetic lid lifter, place a lid on top of the jar, and screw on a band until fingertip-tight. Repeat this process for the remaining jars.
- Lower the filled jars into the boiling water in the water bath canner or large pot, ensuring they are fully submerged. Add more boiling water if necessary to cover the jars by at least 1 to 2 inches (2.5 to 5 centimeters). Process for 15 minutes, adjusting the processing time according to your altitude if needed.
- After processing, carefully remove the jars from the water bath using canning tongs and place them on a clean towel. Allow them to cool undisturbed for 12 to 24 hours.
- Once completely cooled, check the lids for proper sealing by pressing down on the center. If the lid does not flex or make a popping sound, it is properly sealed. Any unsealed jars should be refrigerated and consumed within
