Smoky Spiced Tomato Jam Recipe

Smoky Spiced Tomato Jam

With a dash of smoked paprika and a helping of toasted cumin seeds, this Smoky Spiced Tomato Jam elevates your cheese and cracker tray, your grilled cheese sandwich, pizza or anything else for that matter!

Prep Time: 30 minutes Cook Time: 3 hours 20 minutes Servings: 4 pint jars

Ingredients

• 5 pounds tomatoes, cored and chopped I used primarily Roma, with a few Early Girls thrown in
• 1 1/2 cups white sugar
• 2 cups dark brown sugar
• 1/2 cup lemon juice
• 2 tsp cumin seed, toasted and coarsely ground after toasting I used a mortar and pestle to grind
• 1 tbsp smoked paprika
• 1 tbsp salt
• 1 tbsp red pepper flakes

Instructions

• Prepare canner, jars and lids. See The Ball Complete Book of Home Preserving for guidance. Lay out a clean towel, along with a small bowl of white vinegar (to wipe off rims) and your canning supplies on a clean counter.
• Combine all ingredients in a large, stainless steel jam pan.
• Bring to a boil over high heat and then reduce heat to simmer
• Simmer the jam, stirring frequently until it reduces such that you can run a spoon through it and the jam doesn't quickly fill the void left by the spoon. This will take approximately 2 hours. I had to turn on and off the heat when I couldn't watch it and mine took closer to 3.5 hours.
• Remove the pot from the stove and spoon the jam into your prepared jars. I really like a wide mouth canning funnel for this step.
• Wipe the rims with vinegar, apply your gaskets, lids and clips if using Weck or your rims and lids if using Ball/Kerr.
• Process in a boiling water bath for 20 minutes.
• Let rest, undisturbed for 24 hours after removing from the water bath.
• Refrigerate any jars that don't seal correctly. The gasket tab on the Weck Jars will point downward when sealed and the lid on the Ball Jar will sink in when sealed.
  • Leave 1/2" headspace.

Pics and printable recipe available at: Nourish and Nestle

submitted by /u/NourishandNestle
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