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You are here: Home / Recipes / Jams, Jellies, and Condiments / Spicy Tomato Jam

Spicy Tomato Jam

August 19, 2020 18 Comments

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Jar of tomato jam on a linen towel with tomatoes and jalapeno peppers scattered
Spicy Tomato Jam made with vine-ripened tomatoes, jalapenos, sugar, and the perfect amount of cinnamon and cloves.  

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

Cores tomatoes on cutting board1
quartered tomato being seeded3
quartered tomatoes skinned2
chopped tomato on a cutting board4
  1. Wash and core the tomatoes.
  2. 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.  
  3. Remove the seeds. If not, the reduced jam will be too seedy. 
  4. Coarsely chop the tomatoes and place in a medium-size saucepan.

Spicy Tomato Jam Ingredients

saucepan with chopped tomatoes and jalapeno pepper1
33
22
spoonful of lemon juice added to tomato mixture in saucepan4
  1. Deseed from the jalapeno then cut to a fine dice.  Add to the pan.
  2. Add chopped or grated ginger, cumin, cinnamon, and ground cloves.
  3. Add salt and sugar.
  4. Pour in fresh lemon juice.

Cooking the Tomato Jam

tomato jam ingredients in saucepan with wooden spoon mixing1
reduced tomato jam cooked in saucepan3
simmering tomato jam with wooden spoon stirring2
thickened tomato jam in saucepan and wooden spoon4
  1. Stir ingredients together and place over medium heat.
  2. When the mixture begins to boil, turn heat to low and simmer for 30-45 minutes.  Depending on how juicy the tomatoes are.
  3. Reduce the mixture until most of the juices have reduced to a glaze.
  4. 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.

 

Jar of tomato jam on a linen towel with tomatoes and jalapeno peppers scattered
5 from 3 votes
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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.

Course Condiment
Cuisine American
Keyword how to make tomato jam, spicy tomato jam, spicy tomato jam recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 63 kcal
Author Janet Barton

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

  1. 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.

  2. 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.

Nutrition Facts
Spicy Tomato Jam
Amount Per Serving (1 tbsp)
Calories 63
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 149mg6%
Potassium 164mg5%
Carbohydrates 15g5%
Fiber 0g0%
Sugar 14g16%
Protein 0g0%
Vitamin A 550IU11%
Vitamin C 14mg17%
Calcium 8mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was previously posted int 2012.  An updated printable recipe card and photos have been added.

 

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Related

Filed Under: Jams, Jellies, and Condiments Tagged With: harvest, jam, preserves, spicy tomato jam, step-by-step instruction, step-by-step photo's., tomato jam

Previous Post: « Roasted Beets with Mint Yogurt
Next Post: Peach Pit Ice Cream »

Reader Interactions

Comments

  1. Mel says

    June 8, 2019 at 2:14 pm

    5 stars
    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!

    Reply
    • Janet Barton says

      June 10, 2019 at 1:11 am

      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.

      Reply
  2. Anonymous says

    September 9, 2015 at 1:29 am

    Thanks for sharing, and I can't wait to try some on my homemade bread.

    Reply
  3. Sharon B. says

    September 19, 2013 at 3:34 am

    SO delicious!

    Reply
    • Janet Barton says

      September 19, 2013 at 10:49 pm

      Hooray I'm so glad you like it. I had it on an omelette. Yum.

      Reply
  4. Sharon B. says

    September 19, 2013 at 2:07 am

    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.

    Reply
  5. Janet Barton says

    September 11, 2013 at 2:04 am

    Thank you so much.

    Reply
  6. GrainCrazy says

    September 10, 2013 at 6:05 pm

    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.

    Reply
  7. Danhiskka says

    September 4, 2013 at 6:50 pm

    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.

    Reply
    • Janet Barton says

      September 9, 2013 at 9:38 pm

      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.

      Reply
    • Danhiskka says

      September 10, 2013 at 1:09 pm

      Ohh, congratulations!!! I hope that all of you have had a wonderful time!

      P.S.: did you make cookies? 😀

      Reply
    • Janet Barton says

      September 11, 2013 at 2:05 am

      Ha Ha. No cookies thank goodness. I just got to kick back relax and enjoy the wedding day. It was awesome.

      Reply
  8. Janine S says

    September 3, 2013 at 9:50 pm

    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!!!

    Reply
    • Janet Barton says

      September 3, 2013 at 10:36 pm

      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.

      Reply
  9. Candace says

    September 3, 2013 at 3:50 pm

    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!

    Reply
    • Janet Barton says

      September 3, 2013 at 10:37 pm

      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.

      Reply
  10. Kezia says

    September 3, 2013 at 6:18 am

    That looks so delicious – I wish we had tomato plants in our garden!

    Reply
    • Janet Barton says

      September 3, 2013 at 10:34 pm

      I wish I could ship you a box.

      Reply

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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