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Home » Tomato Jalapeno Jam Recipe

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

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

 

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Filed Under: recipes Tagged With: jalapeno jam, jam recipe, tomaot jam

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Reader Interactions

Comments

  1. Sean

    October 18, 2013 at 8:06 am

    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!

    Reply
    • Donna

      October 18, 2013 at 10:40 am

      Thanks Sean – just joined and submitted!

      Reply
  2. SeattleDee

    October 21, 2013 at 7:08 am

    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?

    Reply
    • Donna

      October 21, 2013 at 7:46 am

      Yes, I agree – such a unique and surprising flavor mix! I have added the amount – THANKS for the catch!

      Reply
  3. Amy

    October 21, 2013 at 5:03 pm

    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!

    Reply
    • Donna

      October 29, 2013 at 9:47 am

      Yes, the pectin in the tomatoes does all the work!

      Reply
  4. Lindsey (Cafe Johnsonia)

    October 24, 2013 at 11:29 am

    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!

    Reply
    • Donna

      October 29, 2013 at 9:46 am

      Thanks Lindsay – it is an unusual combo – but so, so great!

      Reply
  5. Deborah

    October 25, 2013 at 11:19 pm

    I have never had a tomato jam, but I want to dive right into that!!

    Reply
    • Donna

      October 29, 2013 at 9:45 am

      Do it! Take the plunge!

      Reply
  6. PattyB

    November 11, 2013 at 5:04 am

    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?

    Reply
    • Donna

      November 15, 2013 at 2:44 pm

      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!

      Reply
  7. sharron orcutt

    July 24, 2014 at 9:07 am

    can this be canned safely?

    Reply
  8. JenT

    August 29, 2014 at 7:31 am

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

    Reply
  9. SJ

    September 26, 2014 at 6:06 pm

    Can this recipe be canned in a water bath?

    Reply
  10. rosalie

    September 11, 2015 at 10:55 am

    I would like to can this in the canner or pressure canner, can that be done?

    Reply
  11. Marnita Beal

    October 17, 2016 at 3:20 am

    Any info on water canning? Thanks.

    Reply
    • Sandy

      November 1, 2016 at 8:54 am

      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.

      Reply

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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. Read More…

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