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
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:
Spicy Peach Tomato Jam, Food in Jars
Spicy Tomato Honey Jam, Food for my Family
Tomato Basil Jam, Eat Boutique
Sandy is a former elementary educator whose love for cooking has gone out of control. She has completed a degree in culinary arts and is now a food writer, photographer, cookbook author and co-creator of the popular website Everyday Southwest. 
I’m the founder/moderator for Punk Domestics (www.punkdomestics.com), 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!
Thanks Sean – just joined and submitted!
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?
Yes, I agree – such a unique and surprising flavor mix! I have added the amount – THANKS for the catch!
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!
Yes, the pectin in the tomatoes does all the work!
I love the flavors in this! I think it would be a huge hit at our house. We’ve just realized how much we adore jalapeno jelly on just about anything. Homemade would be so much better!
Thanks Lindsay – it is an unusual combo – but so, so great!
I have never had a tomato jam, but I want to dive right into that!!
Do it! Take the plunge!
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?
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!
can this be canned safely?
Sounds delicious! Is it safe for water bath canning? If so, how long would you recommend processing it?
Thanks!
Can this recipe be canned in a water bath?
I would like to can this in the canner or pressure canner, can that be done?
Any info on water canning? Thanks.
Hi Marnita, It’s great to hear from you! I’m so sorry, I am no help on your water canning question. It has been a very long time since I have used a hot water bath to can things. There have been so many questions on water canning that I think I need to brush off the old instruction book and try it for my next batch of jam! I hope you love the jam! It has been featured on several healthy food websites as well as a canning website.