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Sweet and Spicy Tomato Jam

Sweet and Spicy Tomato Jam

I am so excited that I finally tried making tomato jam! It’s been something I’ve wanted to try for over 10 years but for some reason, I never got around to it.  My dear friend Laura, who happens to be an amazing gardener, gave me a huge bowl of the most beautiful tomatoes. I made a caprese salad, some fresh salsa, tossed them in pasta, ate them plain with sea salt, and used the last of the heirloom tomatoes in this sweet and spicy tomato jam. Thank you, Laura!!!! This jam turned out sweet, a bit spicy, and so delicious! You can use this jam as a condiment on your burgers, sandwiches, chicken, pork, or beef. It’s also amazing on toasted bread with gooey cheese – which is my favorite way of eating it…guess what I’ll be making tomorrow?

Sweet and Spicy Tomato Jam

How to Make Sweet and Spicy Tomato Jam

Heat a heavy-bottomed pot over medium-high heat. Add the chopped tomatoes, sugar, lime juice, ginger, cumin, cinnamon, crushed red pepper flakes, cloves, and sea salt, to taste.

Bring to a boil then reduce heat to low, and simmer for 1 hour and 15 minutes, making sure to stir it often to avoid burning the bottom. The mixture will start out very watery but will cook down to a jam-like consistency.

Pour the mixture into an airtight container once it has cooled. Store in the refrigerator for 2-3 weeks.

Side Note: Before I pour the cooled jam into a jar, I remove a few of the tomato skins, but leave some because they give a nice texture to the jam.

Sweet and Spicy Tomato Jam

Sweet and Spicy Tomato Jam

Sweet and Spicy Tomato Jam

Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Course: Condiment
Cuisine: Italian
Servings: 1 cup
Author: Adapted by Pam - For the Love of Cooking / Original by Kitchen Konfidence

Equipment

Ingredients

  • lbs heirloom tomatoes cored and coarsely chopped
  • 1 cup white sugar
  • 2 tbsp fresh lime juice
  • ½ tbsp fresh ginger peeled & grated
  • ½ tsp ground cumin
  • ¼ tsp ground cinnamon
  • ¼ tsp crushed red pepper flakes more if desired
  • tsp ground cloves
  • Sea salt to taste

Instructions

  • Heat a heavy-bottomed pot over medium-high heat.
  • Add the chopped tomatoes, sugar, lime juice, ginger, cumin, cinnamon, crushed red pepper flakes, cloves, and sea salt, to taste.
  • Bring to a boil then reduce heat to low, and simmer for 1 hour and 15 minutes, making sure to stir it often to avoid burning the bottom.
  • The mixture will start out very watery but will cook down to a jam-like consistency.
  • Pour the mixture into an airtight container once it has cooled.
  • Store in the refrigerator for 2-3 weeks.
  • Side Note: [/i
    ]Before I pour the cooled jam into a jar, I remove a few of the tomato skins, but leave some because they give a nice texture to the jam.
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15 Comments

  1. I’ve never heard of tomato jam, but I’ll bet it’s delicious on burgers. I can see putting it on top of the burgers, then adding cheese and putting them back under the broiler for 30 seconds.

  2. 5 stars
    We’ve been making this for the past couple of years, and everyone loves it. We brought some out at a Christmas family gathering, and my sister-in-law took one taste and said “Oh, this is what I remember my grandmother making–it is so good!”. Thanks for posting this–y daughter is making another batch right now! We freeze it in 2-4 ounce portions.

  3. 5 stars
    I just made THIS!!! O m g. It’s amazing. I’m going to follow the suggestions to freeze it in small portions

  4. 5 stars
    This jam is delicious. The possibilities are many. Cinnamon bagel and cream cheese; used with Barbeque sauce it creates another layer of flavor. My grandmother would make tomato jam and I had forgotten about many options it created. Thank you.