Spicy Tomato Jam

Twyla Cook


To Can These:

# Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes.
# Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.


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1 Hr


1 pound ripe cherry tomatoes, about 3 cups 4 tbsp. sugar 4 tbsp. light brown sugar, packed 2 tbsp. grated fresh ginger 1/2 lemon, sliced into thin half moons 1/2 tsp. ground cinnamon 1/2 tsp. ground cumin 1/2 tsp. ground cloves 2 tbsp. unfiltered cid

Directions Step-By-Step

Combine the tomatoes, sugars, ginger, lemon, spices, and 1 1/2 tablespoons of the vinegar in a medium-size, heavy-bottomed saucepan. Add a pinch of salt and a pinch of cayenne and cook over medium-high heat, stirring often, until the tomatoes cook down to a jam and the sugars are bubbly and caramelized, 15-20 minutes. Set aside to cool. Add the remaining 1/2 tablespoon vinegar to taste.

Total Servings: 32

About this Recipe

Course/Dish: Jams & Jellies
Other Tag: Healthy