Spicy Tomato Jam

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.


  1. Monsterscircus
    June 10, 2012

    Uhm, it really sounds nice, I have tried to make tomat jam! I must really try. Have a happy Day.

  2. Becca from BettyBecca.com
    June 10, 2012

    This looks delish! I thought about taking that class at Viking, but I wasn’t sure I’d ever put the skills into practice. I do have plans to make “rosy relish” this summer. It’s a classic from my mom’s OLLLD church cookbook that uses tomatoes and apples. It’s delicious on black eyed peas, and I pine for it every New Year’s Day when I’m digging into my bowl.

    Keep us filled in on your canning adventures. If you ever want a Viking classmate, give me a shout. I’ve taken several classes, and I love it!


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