spicy summer garden jam
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 of 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.
Enjoy!
~Melissa
This sounds great–and just perfect timing!! I have a ton of ROMAs ripening in the next weeks! Thanks!
Hi Janice! so glad I could help 🙂 enjoy!
LOVE this Melissa! xoxoxo
thanks my sweetie Michele! xo
Could your can this and store it on the shelf?
you sure can Michelle! just treat it as you would any acidic jam.
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.
Hi Mary! so pleased you like it! thanks for sharing my recipe on your page! xo
I Had Tomato Jam In A Restaurant In Indianapolis Last Year & Have Been Looking For This Ever Since..Thanks So Much. Judy
Hi Judy! I have a recipe for tomato jam too… Here’s a link if you’d like to try it.
http://chindeep.com/2012/07/10/tomato-jam/
Enjoy! 🙂
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!
YAY! enjoy!
Melissa,
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. 🙂
Hello there sweet Jackie 🙂 This little recipe is so easy to prepare, and is WONDERFUL on eggs! also, goat cheese and baguette or crackers! xo