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Tomato Jam- Spicy & Smoky Versions

September 26, 2010
The focus of this round of tomato canning centered around less common options.  Last time, we canned tomatoes as crushed or in salsa.  This time, armed with 40 pounds of  tomato “seconds” from my CSA, I wanted to make tomato products that were less common, now that my stock of salsa was secured.  Conveniently, Food in Jars had recently posted a recipe for Tomato Jam.  Not only was it interesting, it didn’t require peeling!  And of course, as is my way, I couldn’t leave well enough alone.  So I tried out two different versions.  Anyone noticing a trend here?
Recipe (adapted from Food in Jars):

Base Recipe: 

  • 7.5 lbs tomatoes, finely chopped
  • 5 1/4 c. sugar
  • 3/4 c. lime juice
  • 1 tbsp. salt

Sweet & Spicy Version: 

  • 2 tbps. freshly grated ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1 tbsp. red chili flakes
Tomato Jam: Spicy Edition

Smoky Version:

  • 1 tbsp. cayenne
  • 1 tbsp. cumin
  • 1/2 tsp. liquid smoke (kosher and vegetarian cooks, I assume you are aquainted with this; it is basically exactly what it sounds like and is a secret ingredient I like to use in soups and chowders- check it out!)

Tomato Jam: Smoky Edition

 1. Combine all ingredients (base ingredients plus one of the flavor options) in a large pot and bring to a boil.  Reduce heat, and simmer until thick.  Depending on what type of tomato you are using, this could be 1 to 1-1/2 hours (romas or 1-1/2 to 2 hours (other tomatoes).

2. Fill hot jars, leaving 1/4″ headspace.  Process in a hot water bath for 20 minutes.

Yield: 4 x pints (expect a higher yield for romas) 

Tomato jams, side by side

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