Spicy Tomato Jam
Sweet, tangy, and with just the right amount of heat, Spicy Tomato Jam is a versatile condiment that brings bold flavor to any meal. Made from ripe, juicy tomatoes and spiced with fresh ginger, minced garlic, and a kick of red chili flakes, this homemade jam is simmered to perfection with hints of cinnamon and cumin for an irresistible depth of flavor. A touch of apple cider vinegar balances the sweetness of granulated sugar, creating a rich and luscious spread that's perfect for slathering on toast, pairing with cheese boards, or serving as a zesty topping for burgers and roasted meats. Ready in just over an hour, this small-batch recipe yields a jar of smoky-sweet goodness that can be refrigerated or preserved for later. Whether you're hosting a gathering or elevating your everyday meals, this spicy tomato jam is the ultimate way to add a gourmet touch to your culinary creations.
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Recipe Information
Ingredients
- 2 pounds ripe tomatoes
- 1 cup granulated sugar
- 0.25 cup apple cider vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves minced garlic
- 1 teaspoon red chili flakes
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cumin
- 1 teaspoon kosher salt
- 0.25 teaspoon black pepper
Instructions
Prepare the tomatoes by washing them thoroughly, removing the cores, and chopping them into small pieces. If desired, remove the skin by blanching the tomatoes in boiling water for 30 seconds and peeling them.
In a large, heavy-bottomed saucepan, combine the chopped tomatoes, granulated sugar, and apple cider vinegar.
Add the grated ginger, minced garlic, red chili flakes, ground cinnamon, ground cumin, kosher salt, and black pepper to the saucepan. Stir the mixture until all ingredients are evenly distributed.
Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent burning.
Once the mixture comes to a boil, reduce the heat to low and simmer uncovered for about 50-60 minutes, stirring frequently to prevent sticking. The jam will start to thicken as it cooks.
Test the texture by running a spoon through the mixture—if the jam holds its shape and does not immediately fill in the trail, it is ready.
Remove the saucepan from heat and let the tomato jam cool slightly.
Transfer the jam to sterilized jars if storing long-term or a clean container if using within a few weeks. Allow to cool completely before sealing.
Refrigerate the jam and use it within 2-3 weeks when stored in the fridge, or follow proper canning procedures if preserving for a longer period.
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 241.4 g | 88% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 223.9 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 2257 mg | 48% | |
*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.
