Sweet and Smoky Tomato Jam
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
216 1 teaspoon servings
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Calories
15 kcal
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Course
Appetizer, Condiments
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Cuisine
American
Sweet and Smoky Tomato Jam
Description
This tomato jam uses several pounds of ripe tomatoes chopped into chunky pieces to retain some texture in the finished preserve. The tomatoes, combined with a large amount of sugar and lime juice, form a base that cooks down over an extended slow simmer. The aromatic spices such as ginger, cardamom, cinnamon, cumin, smoked paprika, and cloves contribute layers of warm, smoky, and subtly exotic flavors.
The jam thickens during the 75-90 minute simmer and deepens in color. It requires occasional stirring to prevent sticking and allows for flavor melding. The final product is thick but spoonable, with a balance of sweet and tart, complemented by savory and smoky spice notes.
This jam can be enjoyed as a condiment alongside cheeses, roasted meats, or sandwiches, adding a complex sweet and spicy touch. It can be stored in jars, refrigerated for up to a month, or frozen for longer preservation. Proper canning techniques may be applied for longer shelf life if desired.
The recipe yield can vary depending on tomato variety and cooking time, with roughly six 6-ounce jars as a reference. Using cherry, grape, or plum tomatoes are suggested for best texture and flavor.
Ingredients
- 5 pounds tomatoes I like to use cherry, grape or plum tomatoes. Other juicy, ripe tomatoes will also work, red
- 3 ½ cups sugar
- ½ cup lime juice fresh or bottled
- 1 tablespoon ginger or ginger paste, grated fresh
- 1 teaspoon cardamom
- ½ teaspoon crushed red pepper
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cloves ground
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
Instructions
- Wash and chop the tomatoes into ¼-inch pieces. You can chop them by hand or put them in a food processor (in batches) and pulse 4-5 times until chopped but still chunky. Don’t let them go until smooth. (There is no need to peel the tomatoes.)
- Combine all ingredients in a large, non-reactive soup or stock pot. Bring the mixture to a boil then reduce to a medium steady simmer. Allow the jam to cook, stirring occasionally, for 75 to 90 minutes (the time will depend on how high your heat is, it could be a bit longer) until deep red and jammy. The jam will thicken a bit as it cools.
- If making jam that will be stored in the refrigerator or freezer, remove from the heat and ladle into jars, leaving ½ inch of head space at the top. Wipe rims, apply lids and twist on rings. Allow the jam to cool completely then store in the refrigerator (for up to a month) or in the freezer (for up to a year).
- If using a hot water bath to can this jam, remove from the heat when finished and ladle into sterilized jars, leaving ¼-inch of head space at the top. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes then remove jars from the water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year. For more detailed information on canning with a hot water bath, see this article from The University of Georgia Extension.
Notes
- Using cherry, grape, or plum tomatoes provides a good texture and flavor balance in the jam.
- The yield may vary depending on tomato type and how thick the jam is cooked.
- You can store the finished jam in the refrigerator for up to one month or freeze it for up to a year.
- If you wish to preserve longer, consider using a proper hot water bath canning method following standard safety guidelines.
- A serving size is approximately one teaspoon as a condiment.
- The recipe includes an option to toggle metric measurements for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2161 teaspoon servings
Amount Per Serving
Calories 15 kcal
% Daily Value*
| Calories | 15kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 0.1g | 0% |
| Fat | 0.03g | 0% |
| Saturated Fat | 0.003g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.004g | 0% |
| Sodium | 17mg | 1% |
| Potassium | 26mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 4g | 8% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 1mg | 0% |
| Iron | 0.04mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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