Last summer I got it together to can a bunch of beautiful produce from the farmers’ market in Union Square. Among the best things I made was pickled okra and this addictively sweet-spicy tomato jam, which is unbelievably delicious. The nice thing is, if you are canning-phobic, you can make this recipe as written and just keep a pint in your fridge. It’s chunky, gooey and absolutely divine slathered on a cracker with goat cheese, alongside grilled meats and roast chicken or straight from the jar on a spoon. I multiplied the quantities by 10 for canning and would do so again—in a year when I am not otherwise occupied in packing to move house.
Spicy Tomato Jam
makes about 1 pint
- 1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
- 1 cup sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon minced fresh ginger
- 1 tablespoon diced crystallized ginger
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1 teaspoon salt
- 1 generous pinch red pepper flakes
- 1 jalapeño or other spicy pepper, stemmed, seeded and minced
- Combine ingredients in a heavy saucepan and bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam (about 1 hour 15 minutes).
- Taste and adjust seasoning, then cool and refrigerate until ready to use. Will keep several weeks or more (but you'll eat it all before then). Or, you can process in a water bath. For canning instructions, go here.
