Tomato Jalapeno Jam

This falls under the category of “You Must Make This Now.”  I was looking for ways to use up a bunch of CSA tomatoes, and came across a couple of tomato jam recipes.  Then I remembered that when Tom and I first started dating, he had a jar of tomato jam made from his great-aunt’s recipe that he loved putting on toast.  That recipe, unfortunately, involves things like pectin and canning.  But I was intrigued by the idea.

The recipes I found online just weren’t quite right.  Mark Bittman has a (rightfully) popular tomato jam recipe out there, but the flavors seemed a little too Southwestern for my taste.  There are quite a few more, but they all seemed like variations on the same theme.  Tomatoes, sugar, spices, a little acid.  Simple, right?

Actually, it was pretty simple!  Once I decided on the combination of flavors I wanted, making this stuff was a piece of cake.  Just chopping, throwing everything into a pot, and stirring occasionally while simmering.  Tom and I had grilled cheese sandwiches last night (yes, with real cheese.  Guilty.  We had them after Sweet Pea went to bed.)  with this tomato jam, and they were awesome.  I served mine open-faced with a fried egg on top, and it was delicious.  Even you don’t like ketchup, give tomato jam a try!  I promise you won’t be disappointed.

Recipe Note: I’d like to try this with a little less sugar sometime.  If you test it out, let me know how it goes!

Tomato Jalapeno Jam - Dairyland Mashup 2012

Tomato Jalapeno Jam

3 large tomatoes, cored and diced

1/2 c. diced onion

1 jalapeno pepper, minced (may remove seeds for less heat)

Zest and juice of one lemon

3/4 c. granulated sugar

1 tsp. minced fresh basil

1/4 tsp. ground cinnamon

Pinch of ground cloves

1 tsp. kosher salt

Combine all ingredients in a heavy saucepan.  Cook over medium heat until bubbling, then reduce the heat to low and let it simmer for an hour or two.  The tomatoes will give off a lot of liquid, then it will all evaporate and you’ll be left with a thick chutney-like jam.  Cook until the jam is your preferred consistency.  I let mine go for the full two hours, because I like it thick.  Makes a little over one cup of jam.  You could can this, or it should keep in the fridge for up to a week.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>