Tomato Jalapeno Jam Recipe

Yes, that's right. Tomatoes and chiles. In jam.

Yes, that’s right. Tomatoes and peppers. In jam.

For those last few tomatoes in your garden – you know: those ones that stubbornly held on to their un-ripeness for so long and just now turned red – I say make jam!

I’ll admit, I was desperate. I had so many tomatoes coming on over the weekend screaming “Pick Me! Pick Me!” that I began to get a bit desperate.  I came across a tomato jam recipe that blended such unique flavors – jalapenos, ginger, soy sauce -and gave it a try. The heat from the peppers and the ginger give this jam a nick kick of heat and the soy sauce adds saltiness and richness. So, SO tasty  spread on a toasted baguette slice over a thin layer of ricotta.

I decided to spice it up quite a bit, so the jalapenos were my idea. And, I only used about half of the recommended sugar so the jam would have a more tangy savory feel. And, don’t be tempted to squeeze out the seeds and liquid from the tomatoes – that is where all the pectin is that will thicken the jam!

And stash a few jars away for Christmas presents – it is only 69 DAYS UNTIL CHRISTMAS. YIKES!!!

— posted by Donna


4 cups diced ripe tomatoes
2 large shallots, diced
3 jalapeno peppers, diced* (see note)
4 garlic cloves, pressed
1 tablespoon finely grated ginger
1/2 cup apple cider or rice vinegar
1 cup sugar
1 teaspoon smoked paprika
1 tablespoon soy sauce

Place 1/2 of the tomatoes, shallots and peppers in food processor and process until a smooth puree.

Stir this puree and all remaining ingredients together in a large stockpot. Bring to a rapid boil. Reduce to a simmer and simmer for 40 to 50 minutes, stirring frequently, until mixture is reduced to a thick jam.

Cool to room temperature. Refrigerate for up to 4 weeks.

*If you want more heat, leave seeds and pulp in peppers, since this is where the heat resides. Otherwise, cut peppers in half lengthwise and scrape out seeds and pulp with a spoon.

Other spicy tomato jams:

Spicy Peach Tomato Jam, Food in Jars
Spicy Tomato Honey Jam, Food for my Family
Tomato Basil Jam, Eat Boutique


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  1. says

    I’m the founder/moderator for Punk Domestics (, a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!

  2. says

    What an unusual blend of flavors – ginger and jalapeños and… soy sauce?! This is a must try recipe, just to taste test the result. How much ginger, Donna?

  3. Amy says

    So if I were to can this your note about the pectin from the tomatoes makes me think I would not add any additional pectin into the heated mixture for canning? Please advise! Thanks!

  4. PattyB says

    I recently picked up some tomato jalapeño ginger jam at an apple orchard. I would like to bring it as a appitizer for an upcoming quilt retreat. Any suggestions on yummy ways to serve/prepare for the gang?

    • says

      Hey Patty – I like to highlight it – so that’s why I used toasted bread and ricotta. How about a fancy cracker, some spreadable cheese, a slice of apple or pear and then the jam on top? Have fun at your party!

  5. JenT says

    Sounds delicious! Is it safe for water bath canning? If so, how long would you recommend processing it?

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