The secret to a great jam is fresh and flavorful tomatoes from the garden. A local farmer’s market is a great place to purchase flavorful produce.
Prepping the Jam
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4- Wash and core the tomatoes.
- Peel the tomatoes. If you don’t remove the peel, the jam will have curly pieces of skin in it, which isn’t a bad thing.
- Remove the seeds. If not, the reduced jam will be too seedy.
- Coarsely chop the tomatoes and place in a medium-size saucepan.
Spicy Tomato Jam Ingredients
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4- Deseed from the jalapeno then cut to a fine dice. Add to the pan.
- Add chopped or grated ginger, cumin, cinnamon, and ground cloves.
- Add salt and sugar.
- Pour in fresh lemon juice.
Cooking the Tomato Jam
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4- Stir ingredients together and place over medium heat.
- When the mixture begins to boil, turn heat to low and simmer for 30-45 minutes. Depending on how juicy the tomatoes are.
- Reduce the mixture until most of the juices have reduced to a glaze.
- The jam is done when the mixture is reduced and has a very thick consistency.
The aroma from this jam simmering will fill your home and kitchen with sweet spices. Note to self: create a Spicy Tomato Jam candle. 😜
This recipe makes 8 ounces of wonderful spicy jam.
Spicy Tomato Jam
I love preserving my tomato harvest into this spicy tomato jam. It's a really fun treat to have in the middle of winter.
Ingredients
- 4 large ripe tomatoes about 1 1/2 pounds
- 2 jalapeno peppers
- 1 1/2-inch piece of fresh ginger
- 1/2 cup sugar
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 tablespoons fresh lemon juice
Instructions
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Peel, seed, and chop the tomatoes and place in a medium-size heavy saucepan Seed and finely dice the jalapeno peppers and add t the pan with tomatoes. Dice or grate the fresh ginger then add to the tomatoes and peppers along with the sugar, spices, salt, and lemon juice.
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Cook over medium heat until the mixture comes to a boil. Then reduce heat to low and simmer for 30 - 45 minutes or until thick. Refrigerate until ready to use. Makes about 1 cup.
This recipe was previously posted int 2012. An updated printable recipe card and photos have been added.
This is so good!
This recipe Is so good on ciabatta with chicken, smoked gouda, arugula, Mayo and red onion. Highly recommend! Will definitely make again! How long can i keep this in the refrigerator? Thanks for the awesome recipe!
Thank you so much for your kind comment and your rating. I agree, this recipe is sooo good. Your sandwich sounds amazing! I’m going to write it down so I don’t forget about it. I’m anxiously awaiting tomato season so I can make more of this jam. I have never stored the jam long enough to see how low it will actually last in the refrigerator because we go through it so fast. I’m pretty sure it could last 3-4 weeks at least. xo-Janet
I’ve made small batches of this wonderful recipe for the past two summers, to nothing but rave reviews! I’m headed to the local farmers market now as I’ve promised all my ‘YANKEE’ friends in NY some this year, they can’t even begin to imagine how good this is. Thank you for a recipe that I will treasure for the rest of my life, soooo good!
Awesome!!! I sure love this recipe too. It’s a family favorite for sure. It’s my favorite spread. I’m anxiously awaiting tomato season so I can stock up. Thank you so much for sharing this comment. You made my day.
Thanks for sharing, and I can't wait to try some on my homemade bread.
SO delicious!
Hooray I'm so glad you like it. I had it on an omelette. Yum.
My house smells fabulous! I am cooking up my first batch of this jam and I can't wait to try it out with some cream cheese and crackers.
Thank you so much.
This looks fantastic. I have tomatoes and jalapenos from the garden I will have to try it. Love the colors you captured in your pictures.
Look at that color! It's insane!
Janet, would this work without the cumin? Or it's going to be just an ok jam? Should I replace it with some other spice? I really really REALLY can't stand the smell of cumin.
I'm sorry to respond so late. My son was married on Saturday and I have had a crazy two weeks. Sure omit the cumin. It will still taste fabulous.
Ohh, congratulations!!! I hope that all of you have had a wonderful time!
P.S.: did you make cookies? 😀
Ha Ha. No cookies thank goodness. I just got to kick back relax and enjoy the wedding day. It was awesome.
I was so excited to see this recipe! I, too, have a bounteous tomato crop and was wanting to try something new. Have you ever processed this in a boiling water bath for longer storage? Love your blog!!!
Thanks Janine. I haven't process this. I was considering making a large batch and doing just that. I would follow canning directions for your area and altitude. I have a University extension service in Utah that posts processing times. I generally process salsa for about 50 – 55 minutes for a pint jar. I'm not sure how long to process this jam. I'll have to check into that. Thanks for the comment.
I had to laugh because I thought our 8 tomato plants for the two of us was excessive – and we cut back from 12 last year! Thanks for a wonderful recipe – I'm running out of ideas for our bumper crop and have used quite a few of yours this summer!
Cheers!
I'm trying hard not to complain because I know I'll be sad in a couple of months when the tomatoes are gone. It's just too bad we can't spread the growing season out longer.
That looks so delicious – I wish we had tomato plants in our garden!
I wish I could ship you a box.