Easy & Delicious Spicy Tomato Jam Recipe

Ingredients

• 3 pounds tomatoes
• 1 gallon boiling water
• 1.5 cups brown sugar
• 1 cup cider vinegar
• 0.5 cup apple juice
• 1.5 teaspoons salt
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon ground mustard
• 0.5 teaspoon ground allspice
• 0.5 teaspoon ground cumin
• 0.25 teaspoon cayenne pepper
• 1 lemon, quartered and sliced thin

Instructions

1. Prepare an ice bath by filling a large bowl with ice and cold water; set aside. Place tomatoes in a large pot, cover them with boiling water, and let them sit for 5 minutes. Transfer the tomatoes to the ice bath; leave them until they are cool enough to handle. Remove the skins and stems.
2. Move the tomatoes to a food processor bowl; pulse until they are coarsely chopped, and keep any juices that are released.
3. In a large non-reactive pan over medium heat, mix brown sugar, vinegar, apple juice, salt, black pepper, mustard, allspice, cumin, and cayenne pepper; cook and stir until the sugar is fully dissolved. Add the chopped tomatoes and their juices; bring the mixture to a boil. Lower the heat and simmer, stirring often, until the liquid reduces by half, which should take about 30 to 45 minutes. Put in lemon slices; continue to cook for another 15 minutes.
4. While the jam is simmering, sterilize 8 half-pint jars. Check for any cracks or rust on the rings, and discard any that are defective. Keep the sterilized jars in simmering water until the jam is ready. Wash new lids and rings in warm, soapy water.
5. Put the jam into the hot, sterilized jars, leaving about ¼ inch of space at the top. Use a clean knife or a thin spatula to run around the inside of the jars to get rid of any air bubbles. Wipe the rims with a damp paper towel to ensure there is no residue. Place the lids on top and tighten the screw rings.
6. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the boiling water using a jar holder, spacing them about 2 inches apart. Add more boiling water until the jars are covered by at least 1 inch. Return the water to a rolling boil, cover the pot, and process for 30 minutes.
7. Take the jars out of the stockpot and put them on a cloth-covered or wooden surface, keeping them a few inches apart, until they are cool. Press the tops of the lids to make sure they don't move up or down. Take off the rings and store the jars in a cool, dark place.

Nutrition

• Calories: 52 kcal
• Fat Content: 0 g
• Fiber Content: 1 g
• Sugar Content: 12 g
• Sodium Content: 118 mg
• Protein Content: 1 g
• Carbohydrate Content: 13 g
• Unsaturated Fat Content: 0 g