Spiced Tomato Jam
This post is sponsored by the makers of Ball® home canning products.*
Do you have a bumper crop of tomatoes? Then this Spicy Tomato Jam from the makers of Ball® home canning products is just what you need!
We always tear down the garden from the beginning to the middle of October. By then it’s mostly “spent” and our average first frost is October 15th. Somehow I always end up with more tomatoes than I ever imagined I'd have that late in the season. I’m thankful for this happy little surprise that helps me get started on Christmas gifts! I love to give tomato jam and pickles with my baked goods baskets each Christmas. This spicy version works well for my family because we love things with a little zippity do dah! This jam is a delicious way to add brightness to avocado toast, egg toast, or even as a new take on bbq sauce! This is absolutely fantastic with roasted chicken!
Want the recipe? Keep scrolling! Or you can find the original recipe here.
Makes:
About 5 Half Pint Jars (8oz) or 500mL jars
Ingredients:
7 pounds ripe tomatoes
3½ cups (700g) packed brown sugar
2 tsp Kosher salt
3 tbsp bottled lime juice
2 tbsp fresh ginger, grated
1 1/4 tsp red pepper flakes
3 tsp Chinese 5-spice powder (ground spice blend that usually includes cinnamon, fennel seed, star anise, cloves, ginger, and white pepper.)
Prepare boiling-water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Bring a large pot of water to a boil. Fill a large bowl with cold water and some ice. Wash tomatoes and score lightly with an ‘x’ just through the skins on the bottom end. Working in batches, place tomatoes in boiling water for about 2-3 minutes until skins begin to pull away from the flesh. Remove tomatoes to the ice bath. Once cool enough to handle peel the skins away. Repeat with remaining tomatoes.
Remove the core and seeds from the tomatoes and roughly chop. Place into a food processor and coarsely grind the flesh (alternatively, you may finely chop the tomatoes by hand if you prefer a chunkier style jam). Add the tomato pulp to a large stainless-steel pot and stir in the remaining ingredients. Bring the mixture to a boil then reduce to brisk simmer. Continue to cook, stirring occasionally until mixture is reduced by half and has a thick jam-like consistency. This could take up to 1 ½ hours.
Ladle hot jam into hot jar, leaving ¼” headspace. Remove any air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar on the rack in boiling-water canner with simmering water (180°F). Repeat until all jars are filled.
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars for 10 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
