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.

Spicy Tomato Jam

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.

Spicy Tomato Jam

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.

Spicy Tomato Jam

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.

Spicy Tomato Jam

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.

Spicy Tomato Jam

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

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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

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14 Responses to “Raspberry Chipotle Jam”

  1. #
    1
    Samantha — January 22, 2014 at 6:56 pm

    Raspberry and chipotle! what a combo. I love this idea. I could put chipotle in anything and be happy.

    • beantownbaker — January 22nd, 2014 @ 9:37 pm

      Chipotle is a flavor I’m learning to love as I use it more and more!

  2. #
    2
    Ashley @ My Midwest Table — January 23, 2014 at 10:32 am

    Holy yum! This jam reminds me of the sauce in one of my favorite appetizers from a little restaurant in Kansas. It was raspberry chipotle sauce combined with cream cheese and black beans, and it was served warm with tortilla chips. The best!

    • beantownbaker — January 23rd, 2014 @ 2:15 pm

      Is it So Long Saloon by chance?…

      If so, check back on Tuesday…

    • beantownbaker — January 23rd, 2014 @ 2:17 pm

      BTW, I just saw in your bio that you went to Purdue – I did too! Aero engineering for me. Crazy about that shooting this week…

  3. #
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    Ashley @ My Midwest Table — January 23, 2014 at 3:48 pm

    Yes, So Long Saloon! We lived in Manhattan for a few years while my husband worked on his PhD. Can’t wait to see what you’ve cooked up on Tuesday!

    Goodness, what a coincidence that you are a Purdue alumna too! Yes, so crazy and so sad.

  4. #
    4
    Shannon — January 26, 2014 at 4:01 pm

    this is definitely one i’ll need to make, great flavor combo 🙂

  5. #
    5
    Nutmeg Nanny — February 4, 2014 at 3:38 pm

    Oh gosh, this is such a fun flavor combination 🙂 I can’t wait to try this out!

  6. #
    6
    Jac — September 10, 2014 at 10:57 am

    I am super excited to try this recipe out. I love idea of the sweet of the fruit and the heat of the pepper. I will let you know how mine turns out.

    *I just moved to Boston which is how I found your website. I’m sorta sad that you moved back to Ohio because I would love to meet you. 😀

    • beantownbaker — September 12th, 2014 @ 10:40 pm

      Hope it turns out well for you! We love this jam. It’s really good on a breakfast sandwich.

  7. #
    7
    MezzoBetsy — September 19, 2014 at 1:25 pm

    Oh, yum! I’m a great fan of using jams, marmalades and chutneys with meat in the crockpot or as a glaze on roasts. This would be perfect on a pork tenderloin.

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    8
    Joy — January 9, 2015 at 7:41 pm

    how do you make it without the jam maker? I have a breadmaking machine that can make jelly, would it work about the same?

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    9
    Lucinds — July 7, 2017 at 7:41 pm

    Are there any water bath instructions?

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    10
    AGEN SGP RESMI — November 30, 2017 at 3:45 pm

    Thats look so delicious.. nice sharing
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