Spiced Tomato Jam
Spiced Tomato Jam has a complex flavor from a variety of spices, chili peppers, apples, and tomatoes. It’s like a sophisticated ketchup that is amazing on almost anything.
A couple weeks ago we had some friends from college in town. The weekend consisted of some brewery tours, lots of food, s’mores at the fire pit, and talk of eating peppers. One of our friends had been gifted a couple chili peppers by a coworker. Unsure of what kind of pepper they actually were, I posted this picture on instagram.
According to instragram user spiceprinces, it’s a Black Cobra (also called Goat’s Weed) pepper, could be used like any other chili, and has a spicy/smokey flavor. My problem? I’m a huge wimp when it comes to spicy food. Although my spice tolerance is getting better, I just don’t cook with chili peppers.
Throughout the weekend, the six of us kept threatening to make a dare where someone had to bite the pepper. Lucky for me, those dares never happened, and no one had to bite any spicy peppers. So after our friends left, I set out to find a way to use these hot peppers.
I decided to make this Spiced Tomato Jam because I also had a LOT of super ripe tomatoes from our CSA box. I was intrigued by the list of ingredients in this jam. You get a little heat and smokiness from the peppers, some sweetness from the apple, and a plethora of flavors from all the spices thrown in there.
I ended up making a double batch and processed the cans of jam so that we can enjoy this stuff all year long. Although, I have to admit, I don’t think it’s going to last very long. Hubby and I went through our first jar within a week of when I made it. So far I’ve eaten it oven chicken, scrambled eggs, potatoes, and on a grilled cheese sandwich.
Two Years Ago: Freshly Squeezed Lemonade and Chocolate Biscoff Cupcakes
Three Years Ago: Elote
Four Years Ago: Banana Split Cupcake
Five Years Ago: Blueberry Buckle
Spiced Tomato Jam
Spiced Tomato Jam has a complex flavor from a variety of spices, chili peppers, apples, and tomatoes. It's like a sophisticated ketchup that is amazing on almost anything.
Yield: Four 8 oz (half pint) jars
Ingredients:
3.5 lbs tomatoes, roughly chopped with seeds and skin attached
2 large apples, peeled and diced
1 medium onion, diced
2 cloves garlic, minced
3/4 cup brown sugar
2 tsp fresh ginger, minced
2 Thai chili peppers, minced (I removed the seeds from one and left the seeds in the other)
1 cinnamon stick
1/4 tsp cumin
pinch of ground cloves
1 tbsp lime juice
1 1/2 Tbsp salt
1 1/2 Tbsp balsamic vinegar
Directions:
Place all of the ingredients (except the balsamic vinegar) in a large pot. Bring to a boil then reduce the heat to a simmer over medium heat, stirring occasionally, until the juices have evaporated and the tomatoes and apples have softened and the consistency is thick. This could take a few hours (I let mine simmer for most of the afternoon. It made our house smell AMAZING).
Remove from the heat and add the balsamic vinegar.
Once cooled slightly, remove the cinnamon stick and place in jars. Store in the fridge for one week or process in a water bath for 10 minutes to store it for up to a year.
Recipe adapted from The Dabble
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
ooh, i am drooling thinking about this over melty brie!! fabulous 🙂
beantownbaker — September 25th, 2013 @ 4:08 pm
It’s definitely as good as it sounds.
what a lovely jam! there are still some peaches at the market and i need to make this asap.
Sounds wonderful! When do you add the liquid pectin and how long do you let it boil after you add it?
beantownbaker — September 25th, 2013 @ 4:14 pm
Sorry about the mistake in the recipe, I have updated the recipe to reflect when to add the pectin.
That sounds delicious, but when do we add the pectin, and can we use powdered pectin instead of the liquid one? Thank you so much…
beantownbaker — September 25th, 2013 @ 4:15 pm
Sorry about the mistake in the recipe, I have updated the recipe to reflect when to add the pectin.
I’m still new to canning, but I read in the Ball book that you can’t swap different kinds of pectin and should only use what the recipe calls for…
when do you add the pectin ??????
beantownbaker — September 25th, 2013 @ 4:15 pm
Sorry about the mistake in the recipe, I have updated the recipe to reflect when to add the pectin.
How long does this keep?
beantownbaker — September 28th, 2013 @ 8:36 pm
If you process the jars in a water bath, they will be fine on a shelf for up to a year. Once opened, you want to refrigerate it and it will keep for about a month in the fridge.
The number of cups of chopped peaches would be very helpful. Also, are the pectin pouches 3 or 6 oz?
The flavor was outstanding! However, it never fully set-up into a jelly. It was more of a jam/thick sauce – even after re-processing with a 2nd pack of pectin (I gave in and used the powder) On my other batches, I used 2 dry packs – and I’m not sure if those will even set correctly. 🙁
beantownbaker — September 2nd, 2014 @ 7:22 pm
Sorry to hear this didn’t set up for you…
With sealed jars what is the shelf life of something like this?
beantownbaker — September 2nd, 2014 @ 7:22 pm
In general, I would try to open them within 6 months. I have kept jars of jam for up to a year without any problems.
This is my second year making this and i just wanted to tell you that it is outstanding. i’m sure others are wondering about yield — I got 9 half-pints from one batch. How long do you process this? I did 15 mins to err on the side of caution. Thanks!!
beantownbaker — September 2nd, 2014 @ 7:26 pm
I always process for 10 minutes.
Does this make the five half-pint jars shown or does it make more? Since everything sort of comes together at the end in canning (hot jam, sterilized jars, etc., and boiling water) I like to know ahead of time how many jars to prepare. Thanks.
beantownbaker — September 2nd, 2014 @ 7:28 pm
It made 6 jars for me. It will depend how big your peaches are too.
With my jams, I usually use real lemon juice, but not in such large quantity,Did you use fresh or “jarred” lemon juice?
beantownbaker — September 2nd, 2014 @ 7:29 pm
Yes, I use jarred lemon juice here.
According to “foodinjars.com” you can substitute 2 TBSP powdered pectin for 1 pouch of liquid pectin. 🙂 just thought I’d share that little tidbit! This recipe is FANTASTIC! Thanks Jen!
http://foodinjars.com/2013/07/canning-101-how-to-substitute-pectin/
beantownbaker — September 2nd, 2014 @ 7:30 pm
Thanks for sharing this!
I am looking forward to making this jam this evening!! I was seaching for a recipe for peach and jalapeno jam and this one caught my eye! Because you posted it my the day I was married, then reading your story and that you live in Cincy! I was born and raised north of that area!
beantownbaker — September 2nd, 2014 @ 7:31 pm
Small world! I hope you enjoyed this jam.
This recipe should come with a warning label. I feel like I just made crack. I changed it up a bit and used cherries instead of peaches. I was having a hard time finding a cherry pepper recipe and had cherries in my freezer needing evicted and this one looked so good I used it as my baseline. THANK YOU for sharing it! If you are interested, it was a mix of sweet and tart cherries, and I added an extra jalapeno to a double batch. I just got done putting up nearly 11 pints of the stuff and am sitting here like a child licking the residue off my ladle it is that freaking good. Definitely recommend you try it with cherries some day if you like them. I am picking peaches this weekend and will definitely be making this as posted because I am sure it is divine. Ive been making jams and jellies since i was a child and this is the best one yet. Thank you again, can’t wait to try it properly with peaches!
beantownbaker — September 2nd, 2014 @ 7:32 pm
Cherries! What a great change. I’m goign to have to try that out.
It would have been nice to know how many jars I would need to make this recipe!!!
beantownbaker — September 2nd, 2014 @ 7:33 pm
I got 6 jars. I’ll update the recipe to reflect the yield.
Oooooh. I am making this this weekend – thanks for a fantastic-looking recipe!
First time jam maker. Went to the farmer’s market this weekend and bought peaches and jalapenos (along with a bunch of other stuff). Thought I’d try my hand at making a jam/jelly because we love it on pork chops. This recipe was perfect. Thanks for sharing… and thank you to Google for popping it towards the top of the search list. Thank you Beantown Baker!
How long do you need to water bath can it??
Made this today – delicious but decidedly soupy. I thought maybe once it cooled it would set up more, but no.