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


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


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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5 Responses to “Goat Cheese and Tomato Tarts”

  1. #
    birdutmasali — November 30, 2009 at 3:41 pm

    practical and delicious tarts

  2. #
    smellslikehome — November 30, 2009 at 4:31 pm

    aren’t these tarts great?! we love them as appetizer/side dishes and they always go over so well!

  3. #
    nutmegnanny — December 1, 2009 at 4:53 am

    Oh man you had me at goat cheese…delicious!

  4. #
    Katie — December 1, 2009 at 3:00 pm

    Oh man, those look sooo delicious!!

  5. #
    Shauna — December 7, 2009 at 5:48 pm

    Yeah, this recipes just includes a few of my favorite things! Can’t wait to try this.

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