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Recipes: Spicy Tomato Jam

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Madras, OR

November 18, 2012
3:34 AM

Post #9335993

We found a recipe in the New York Times, for this condiment and it is out standing. I use it on chicken, pork chops, rice, sometimes stir fry a little garlic and shrimp together and toss them in to some linguini with tomato jam. You can make it as spicy or not as you want but it is a great way to use up extra tomatoes. apparently i cannot post the link here, but just search the Times for Tomato Jam and it will pop right up

It is so easy, you do not even have to peel tomatoes

New Orleans, LA
(Zone 9a)

November 19, 2012
6:07 AM

Post #9336938

The link for the Spicy Tomato Jam is

Here's the recipe

Tomato Jam
1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeņo or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste.

1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
Yield: About 1 pint.


Griffin, GA
(Zone 8a)

November 23, 2012
6:35 PM

Post #9340837

Yum! I'm gonna have to make that. Thanks for posting :)
Madras, OR

November 30, 2012
8:19 PM

Post #9346619

It really is very good, we also freeze whole tomatos, generally sauce toms, at the end of the gardening season. Wash them,dry them and put them on cookie sheets, then when fully frozed put them into bags.

Then use them for additional batches of tomato jam when we run low if it. The small jars of jame make nice additions to christmas packages. And I sell some at the Saturday Market
Greensboro, NC
(Zone 7a)

February 23, 2013
5:33 AM

Post #9428698

This sounds like what I was looking for! Do you think reducing the cumin to 1/2 tsp will make a huge difference? I'm not a big fan of cumin but don't want to change the results too drastically.
Madras, OR

February 24, 2013
10:51 PM

Post #9430554

dmac085 wrote:This sounds like what I was looking for! Do you think reducing the cumin to 1/2 tsp will make a huge difference? I'm not a big fan of cumin but don't want to change the results too drastically.

No I don't, we reduced the hot pepper a little because we do not do hot, so I think what you need is the opposing sweet/hot to make it work, and there are serveral variations on the internet.
Greensboro, NC
(Zone 7a)

February 25, 2013
2:52 PM

Post #9431446

Athens, PA
(Zone 5b)

March 8, 2013
3:03 AM

Post #9442556

This looks so good! Can this be processed in a boiling water bath and kept longer than what the recipe states?
Madras, OR

March 13, 2013
7:41 PM

Post #9448529

We water bath ours, froze some too when we had more freezer room.
Athens, PA
(Zone 5b)

March 14, 2013
3:59 AM

Post #9448720

Nancy -

what is the shelf life of those that are put through the water bath? My freezer died and I am not so sure I am going to replace it.

Madras, OR

March 17, 2013
10:24 PM

Post #9453075

Carolyn we eat it so fast, but it is sealed so I would guess a year or better, quality seems to drop much beyond a year, but some years we have left over water bath stuff, and we start the next winter using it up first and it seems fine, As long as it is sealed, 12-18 months I would think
Athens, PA
(Zone 5b)

March 18, 2013
1:31 AM

Post #9453103


Yes, that was what I meant. I tend to do things like that and then tuck them into Christmas gifts for my family.

Thanks so much.

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