Tomato Jalapeno Jam Recipe
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
TOMATO CHILE JAM
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: