Canned Spiced Tomato Jam
Transform your seasonal tomato bounty into something truly extraordinary with this Canned Spiced Tomato Jam! Bursting with deep, tangy-sweet flavor, this recipe combines ripe Roma or plum tomatoes with aromatic spices like cinnamon, cloves, and nutmeg, plus a kick of crushed red pepper flakes for a subtle heat. A touch of freshly grated ginger and zesty lemon juice adds brightness, while apple cider vinegar balances the jam's sweetness perfectly. Slow-simmered to perfection, this versatile jam can be slathered on toast, paired with cheese boards, or used as a gourmet condiment for roasted meats. Plus, the included canning instructions ensure your delicious creation is shelf-stable for up to a year, making it an elegant homemade gift or pantry staple. This recipe is perfect for preserving summer's finest flavors in every jar!
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Recipe Information
Ingredients
- 2 pounds Fresh tomatoes (Roma or plum preferred)
- 1.5 cups Granulated sugar
- 0.25 cups Apple cider vinegar
- 1 tablespoon Freshly grated ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 teaspoon Crushed red pepper flakes
- 1 whole Lemon (zested and juiced)
Instructions
Prepare the tomatoes by rinsing them thoroughly. Bring a large pot of water to boil and prepare a bowl of ice water. Make a small 'X' in the skin at the bottom of each tomato using a sharp knife.
Blanch the tomatoes by placing them in the boiling water for 30 seconds, then transferring them immediately to the ice water bath. Once cooled, peel off the tomato skins and discard.
Chop the peeled tomatoes into small pieces, discarding the cores. Place the chopped tomatoes in a large, heavy-bottomed pot.
Add the sugar, apple cider vinegar, freshly grated ginger, ground cinnamon, ground cloves, ground nutmeg, salt, crushed red pepper flakes, lemon zest, and lemon juice to the pot. Stir well to combine.
Place the pot over medium heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
Reduce the heat to low and let the mixture simmer uncovered for 60-90 minutes, or until it thickens into a jam-like consistency. Stir frequently, especially toward the end of cooking, to prevent burning.
While the jam is cooking, sterilize your canning jars. Wash the jars, lids, and bands in warm soapy water. Place the jars on a rack in a large pot of water and bring to a boil. Boil the jars for at least 10 minutes, then remove and let dry.
Once the jam reaches the desired consistency, carefully spoon it into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth and secure the lids and bands.
Process the jars in a boiling water bath for 10 minutes to ensure they are properly sealed. Remove the jars from the water bath and let them cool on a towel-lined countertop for 12-24 hours.
Check the seals by pressing down on the center of each lid. If it does not pop back, the jar is sealed. Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
1355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 345.8 g | 126% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 325.6 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 2308 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
