Have I ever told you how much I love it when you send in recipes for me to try? Last week Lauden sent me a link to a sweet and spicy tomato recipe that called for only 1 pound of tomatoes. Which was perfect of course because our tomatoes are still just trickling in.
Since we have so jars of jam in the cupboard already to enjoy this winter, I was rather relived to finally find a small batch recipe to try out.
Although the original recipe says you can can it, I didn’t bother. The recipe only makes {1} 8 oz jar of jam. I just bottled the tomato jam up and placed it in the fridge. Technically the jam should last a few weeks, but I have a feeling it won’t make it to next Friday because it’s so good!
Here is the recipe:
Recipe – Sweet and Spicy Heirloom Tomato Jam
Ingredients
v1 lb tomatoes, roughly cut
1/2 c sugar
1/2 Serrano chili, seeded & finely diced
4 whole cloves
2” stick cinnamon
2 tablespoons red wine vinegar
1 1/2 tablespoons lime juice {I used bottled}
Instructions
- Combine all ingredients in a heavy saucepan and simmer over low heat.
- Stir about every 5 – 10 minutes or for about an hour, or until it reaches a jam like consistency.
- Pour jam into a hot sterilized 16 oz jar, and let it cool for about half an hour.
- Cover with a lid and place in the refrigerator for up to 3 weeks.
Notes
I plan on using this heirloom tomato jam on toast with a wee bit on cream cheese. Yum!
Thanks Lauden for sharing this awesome recipe with me!
Recipe Source: WhiteOnRiceCouple
See More Canning Recipes
If you are looking for a food mill, Amazon has the Mirro Foley 3.5-Quart Stainless Steel Food Mill in stock and ready to ship.
Elizabeth F says
That’s the food mill I have in the above picture. Love it for my tomatoes and applesauce.
I like tomato marmalade with lots of lemon slices. My middle daughter likes just plain tomato jam. This sounds like something my husband and children (other than the youngest) would eat. Not me either. I don’t consider myself picky, just don’t like the way lots of recipes sound. Now if someone made it for me and I tried it, I might find out I liked it.
kira says
Mavis,
I’ve got this going on the stove but it’s been an hour and a half and I am a long way away from a “jam-like” consistency. Tripled the recipe to use up more of my tomatoes–did I go wrong by increasing the liquid proportionately?
Unfortunately this one might be a point for the jam-bandit…
Elizabeth F says
I was always told not to double or triple recipes, always do just the one batch. If you have extra do another batch. For example my daughter and I made blueberry jam a month or so ago and we did 3 separate batches one right after the other. They were all perfect.
Mavis says
Kira, sorry, I did not see your message until this morning. How did the jam turn out? Did it set? I only made the recipe as I wrote it so I’m not sure what would happen if you tripled it.
Meghan says
Hi Mavis!
Do you think I could make this recipe in a lightly greased slow cooker? Also, have you tried water bath canning this or freezing it? My tomatoes are ripening is small batches & until my big crop comes in for my snnual canning, I’, working hard to find alternate ways to use & save what I have.
Thanks much! Love your blog!!
Mavis says
I think a slow cooker should work, although I’ve never tried it. I’ve made this in larger batches and used the water bath canning method, but I’ve never frozen it. I don’t see why you couldn’t though. If you try it, let us know how it turns out!