spicy summer garden jam

Share on FacebookPin on PinterestTweet about this on TwitterShare on Tumblr

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.



You may enjoy these related posts:

  14 comments for “spicy summer garden jam

Leave a Reply

Your email address will not be published. Required fields are marked *