spicy summer garden jam

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The farm table in our kitchen was groaning under the weight of so many tomatoes, so I thought another batch of tomato jam may be in order. I had just made a big batch ofย  THIS TOMATO JAM a couple weeks ago and we ate it in three days. This new variety is a riff on the original, but with lots of changes. What I came up with is chock full of tomatoes and a bunch of other stuff. What I really like about it is the spicy addition of garlic and red pepper flakes. If you love spicy, you’ve come to the right place. This makes a lovely glaze for chicken and is a wonderful accompaniment to a cheese tray, last night I had some slathered on garlic rosemary flatbread spread with a healthy portion of chevre YUMMMM!!!…oh! also good on sweet potato fries!

1 and 1/2 lb. roma tomatoes, chopped

1/4 cup sweet corn

1 large onion, chopped

1 seeded jalapeno pepper, chopped fine

1/2 cup assorted sweet bell pepper, chopped (I used green, red, orange and yellow)

2 large cloves garlic, minced

juice of one lemon

2 teaspoons lemon zest

2 Tablespoons white vinegar

1 and 1/4 cups white sugar

1 Tablespoon fresh parsley, chopped

1 teaspoon ginger

1 teaspoon cinnamon

1 teaspoon celery seed

1 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon red pepper flakes

1/4 teaspoon ground cloves

1/4 teaspoon curry powder

salt and black pepper to taste

Combine all ingredients in a saucepan. Bring to boil over medium heat, stirring often. Simmer over low heat for one hour and 15 minutes, stirring occasionally (jam should barely be bubbling.) During the last 5 minutes, add 2 teaspoons cornstarch. Stir with wire whisk until thick. Pour in jar and chill in fridge until ready to use. Will keep in refrigerator for two weeks.



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  14 comments for “spicy summer garden jam

  1. August 3, 2012 at 6:47 pm

    This sounds great–and just perfect timing!! I have a ton of ROMAs ripening in the next weeks! Thanks!

    • Melissa
      August 3, 2012 at 7:25 pm

      Hi Janice! so glad I could help ๐Ÿ™‚ enjoy!

  2. August 3, 2012 at 7:07 pm

    LOVE this Melissa! xoxoxo

    • Melissa
      August 3, 2012 at 7:26 pm

      thanks my sweetie Michele! xo

  3. Michelle
    August 4, 2012 at 1:47 pm

    Could your can this and store it on the shelf?

    • Melissa
      August 4, 2012 at 6:45 pm

      you sure can Michelle! just treat it as you would any acidic jam.

  4. August 5, 2012 at 12:18 pm

    Made this today and hot water bath canned it for 10 minutes! Snuck a taste before I canned it … ooooo laaaaa laaaaaa it is awesome!!! I posted it and linked it back to your page. Thanks so much for sharing it.

    • Melissa
      August 5, 2012 at 3:36 pm

      Hi Mary! so pleased you like it! thanks for sharing my recipe on your page! xo

      • Judy Lamarsh com
        February 28, 2014 at 10:43 pm

        I Had Tomato Jam In A Restaurant In Indianapolis Last Year & Have Been Looking For This Ever Since..Thanks So Much. Judy

  5. August 5, 2012 at 2:34 pm

    Wow, this looks amazing. I’m going to give it a try and if it looks as good as yours I’ll do a post and let our readers know where to find you!

    Yummy goodness all over this blog. All the best!

    • Melissa
      August 5, 2012 at 3:36 pm

      YAY! enjoy!

  6. August 15, 2012 at 1:41 pm


    I have been admiring this for several days now! I’d love to have it with my eggs. I think it’d be a great alternative to salsa all the way around. ๐Ÿ™‚

    • Melissa
      August 15, 2012 at 2:16 pm

      Hello there sweet Jackie ๐Ÿ™‚ This little recipe is so easy to prepare, and is WONDERFUL on eggs! also, goat cheese and baguette or crackers! xo

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