Spicy Tomato Jam Food

SPICY TOMATO JAM

Steps:

• Place the tomatoes in a large pot and pour the boiling water over the tomatoes; allow to sit 5 minutes. Remove tomatoes from boiling water and place in ice-cold water until cool enough to handle. Slip off skins and stems.
• Coarsely chop the tomatoes in a food processor; reserve any juices and add to chopped tomatoes.
• Combine vinegar, apple juice, brown sugar, salt, black pepper, mustard, allspice, cumin, and cayenne pepper in a large non-reactive pan over medium heat; cook and stir until sugar dissolves completely; stir in the chopped tomatoes. Bring the mixture to a boil; reduce heat and simmer, stirring frequently, until liquid has reduced by half, 30 to 45 minutes. Add the lemon slices and cook another 15 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

SPICY SWEET TOMATO JAM

Steps:

• Combine all the ingredients (except Clear Jel and cold water) in a large pot and bring to a boil.
• Reduce the heat and simmer for 3 hours, stirring occasionally.
• Using an immersion blender (or in batches in a regular blender), puree the mixture until relatively smooth.
• Simmer for 15 minutes.
• Meanwhile, whisk together the Clear Jel and cold water.
• Stir into the jam mixture and cook, stirring constantly, until thickened.
• Can 15 minutes in a waterbath.

SPICY TOMATO JAM

Steps:

• Bring a medium size pan of water to a boil.
• Plunge washed tomatoes into boiling water for 30 seconds or until skin slips easily when placed in cold water.
• Remove tomatoes from hot water with a slotted spoon and plunge immediately into cold water.
• Cut off tops, remove skin and core (It is not necessary to remove all the seeds but I would recommend removing the core.).
• Cut the tomatoes into fourths, place in container of food processor along with metal blade and pulse 2 to 3 times to chop being careful not to over process.
• Place the tomatoes in a large non-reactive pot or Dutch oven; simmer 10 minutes.
• Add the chili and sugar, stirring to blend; add lemon juice, cilantro and tomato juice stirring to blend.
• Bring to a boil over high heat and stir until sugar dissolves; approximately 1 minute.
• Boil gently for 10 minutes skimming off and discarding any scum that may come to the surface.
• Remove from heat, cover and allow to sit at room temperature for a minimum of 8 hours; overnight is fine.
• Return the tomatoes to heat, bring to a simmer and allow to cook until thick and temperature on candy/jelly thermometer reaches 220 degrees; approximately 20 to 30 minutes.
• Skim off any foam, ladle into hot, clean, half-pint canning jars, and leaving 1-inch of head space.
• Wipe the rim of the jars with clean cloth, place on the lids and rings; put the jars into a water bath canner with boiling water and process for 5 to 10 minutes or as recommended for your altitude.
• Carefully remove the jars from the water and place on countertop on top of a towel.
• Allow jars to cool and check seal; label and store in cool place. Enjoy!
• Note: If you don't have a candy/jelly thermometer; you can use the plate test. Place a small plate in the freezer and allow to chill. Remove plate a drop a small amount of hot jam onto plate, return to freezer for 1 minute. The mixture should hold its shape when touched and not have watery edges.

SPICY CAYENNE TOMATO JAM

Steps:

• Combine tomatoes, apple, sugar, onion, brown sugar, apple cider vinegar, lemon juice, salt, and cayenne in a large pot; bring to a boil. Reduce heat and simmer, stirring occasionally, until dark and syrupy, about 2 hours 30 minutes. Continue simmering until mixture thickens to a jam-like consistency, about 30 minutes more.
• Remove jam from heat and cool to room temperature, 1 to 2 hours. Transfer to lidded containers and refrigerate.

TOMATO JAM

Steps:

• Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.

TOMATO JAM

Steps:

• Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, cook at a low boiluntil it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.
• When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.
• When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.

OLD-FASHIONED TOMATO JAM RECIPE

Steps:

• Chop the tomatoes and remove any loose seeds. Grate the fresh ginger.
• Set out a medium saucepot. Add all the ingredients. Bring to a boil.
• Lower the heat and simmer for 1 - 1 ½ hours, stirring regularly, so it doesn't burn on the bottom.
• Once the tomato jam looks thick and glossy, turn off the heat. Place in jars and either can, freeze, or refrigerate.

GRILLED MACKEREL WITH SPICY TOMATO JAM

Steps:

• Have ready a bowl of ice and cold water. Cut an X in blossom end of each tomato and in a saucepan of boiling water blanch 10 seconds. With a slotted spoon transfer tomatoes to ice water to stop cooking. Peel tomatoes and seed and chop. Chop onion.
• In a 1-quart saucepan bring tomatoes, onion, jelly, vinegar, tarragon, red pepper flakes, and salt to a boil over moderately low heat and cook, stirring frequently, until thick, 30 to 40 minutes. Cool jam to room temperature. Jam keeps, covered and chilled, 1 month. Bring jam to room temperature before serving.
• Prepare grill. Season mackerel fillets with salt and pepper and grill, skin sides down, on a lightly oiled rack set 5 to 6 inches over glowing coals until just cooked through, 9 to 13 minutes. (Do not turn fish.)
• Serve each fillet topped with 2 tablespoons jam.