Learning to can has been on my to-do list for years so last year I took a class at Viking’s Cooking school. It was at the end of the Tennessee growing season so there wasn’t much good left to can. I’ve been holding onto all of my canning recipes from class for the growing season to start. I have to admit that I’m still a little nervous about making sure everything is sterilized properly but I’m getting excited about trying some new things. We joined a CSA that will give us fresh fruits and vegetables from May to October so we’re going to have produce coming out of our ears. There will be tons of opportunities to get my canning groove on soon.
This recipe was one of my favorites from that class – a surprise favorite to be sure. Nothing about tomato jam sounded good to me but I completely misjudged this recipe. I like things spicy so next time, I’ll make it much spicier. It’s versatile so feel free to switch out the spices to match your personal taste. If you aren’t canning this it will last in the fridge up to 2 weeks.
Spicy Tomato Jam
- 2 pounds ripe tomatoes cored and cut into 1/4 inch dice
- 2 to 3 tbls jalapenos finely chopped (seeds and ribs removed)
- 1 1/2 tsp fresh garlic
- 1 1/2 tbls grated ginger
- 3 tbls orange juice
- 1 1/2 chopped fresh thyme
- 1/4 red wine vinegar
- 1 tsp crushed red pepper flakes
- 2 tsp worcestshire sauce
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 1 3/4 tsp fine salt
- Combine all ingredients in a 5 quart dutch oven or sauce pot. Bring to boil over medium high heat. Cook stirring occasionally until the mixture is the consistency of a think jam – about 35 minutes. The jam will thicken as a cools. Becareful not to overcook. Taste and adjust seasonings as necessary.
If you plan to can this jam, the recipe makes enough jam for 4 4 oz jars.
If you want spicier jam, add 4 tbls diced jalapeno.