Bidding Summer Farewell With A Delicious Spiced Tomato Jam
As summer's sun-kissed days fade, there's a bittersweet feeling in the air. The vivid colors of beautiful blooms and lush green gardens begin to disappear, but they also give way to autumn's warm, golden tones and cool-season crops.
But before we say goodbye to the warm, sunny days and delicious garden produce, there's one last treat to savor: the last of our abundant, delicious tomato harvest.
Throughout the summer, we enjoyed these garden treasures in salads, sandwiches, and pasta meals. They were also quite a handy snack while I worked in the garden!
Yet, as the days grow shorter and the nights a bit crisper, it is time to preserve this quintessential taste of summer by making a tasty, versatile spiced tomato jam. This is a Ball® home canning recipe.
Sweet with warm spices and a little heat, this jam is a universal condiment. I hope you love it too!
*This post is sponsored by the makers of Ball®home canning products
Spiced Tomato Jam
This yummy jam captures the essence of summer and takes it to a whole new level of deliciousness.
Imagine the rich, sun-ripened tomatoes mixed with aromatic spices to create a sweet and savory jam that also has a little kick to it.
This spiced tomato jam is so versatile, whether spread on a fresh slice of crusty bread, coupled with cheese, used as a burger topping, or used as a glaze or basting sauce.
Makes: About 5 Half-Pint Jars (8oz) or 500mL jars. Get them HERE
Prep Time: 90-120 minutes
Processing Time: 10 minutes
INGREDIENTS:
7 pounds ripe tomatoes ( I used a mixture of San Marzano, Martinio’s Roma and Amish Paste)
3½ cups (700g) packed brown sugar
2 tsp Kosher salt
3 tbsp bottled lime juice
2 tbsp fresh ginger, grated
1 1/4 tsp red pepper flakes
3 tsp Chinese 5-spice powder (ground spice blend that usually includes cinnamon, fennel seed, star anise, cloves, ginger, and white pepper.)
directions:
STEP 1
Fill your water bath canner with enough water to cover jars by 1-2 inches and bring to a simmer. Keep your jars in the hot water (not boiling) until you are ready to add the food content. Wash lids in warm soapy water and set aside with bands.
step 2
Bring a large pot of water to a boil. Fill a large bowl with cold water and some ice. Wash tomatoes and score lightly with an ‘x’ just through the skins on the bottom end. Working in batches, place tomatoes in boiling water for about 2-3 minutes until skins begin to pull away from the flesh. Remove tomatoes to the ice bath. Once cool enough to handle, peel the skins away. Repeat with remaining tomatoes.
step 3
Remove the core and seeds from the tomatoes and roughly chop. Place into a food processor and coarsely grind the flesh (alternatively, you may finely chop the tomatoes by hand if you prefer a chunkier style jam).
step 4
Add the tomato pulp to a large stainless-steel pot and stir in the remaining ingredients. Bring the mixture to a boil, then reduce to a brisk simmer. Continue to cook, stirring occasionally, until mixture is reduced by half and has a thick jam-like consistency. This could take up to 1 ½ hours.
step 5
Ladle the hot jam into a jar, leaving 1/4 inch of headspace. Remove any air bubbles with the bubble remover or a rubber spatula by sliding the tool down the side of the jar, then pulling inwards.
Rotate and repeat around the jar as needed until all bubbles are removed. Repeat this two to three times.
STEP 6
Wipe the rim and threads using a damp cloth to remove any food residue. Place the lid on and screw the band on until it is fingertip-tight.
Using your jar lifter, place the jar upright into the simmering water and onto the rack. Your jars should be covered with 1-2 inches of water; if not, add more water. Repeat steps 5 - 6 for each jar one at a time until all your filled jars have been placed into the canner.
STEP 7
Turn the heat up, and wait until you hear or see the water vigorously boiling (rolling boil). The processing time of a recipe only starts when the water has reached boiling point.
Start your timer and process half-pint jars for 10 minutes, adjusting for altitude. After processing, turn off the heat, remove the lid, and let the jars stand for 5 minutes.
STEP 8
Carefully remove the jars, one at a time, with the jar lifter. Keep them upright, and place your jars on a towel or wood cutting board. Never place them directly onto a cold surface or countertop to prevent cracking due to thermal shock.
Leave the jars untouched for 12-24 hours. Do not tamper with the lids or bands or wipe away water ;-)
After 12-24 hours, check if the lids have been sealed. Press the center - A properly sealed jar lid will not spring up when you press down in the center. Remove the band and use a finger to press down on the middle of the lid. If the lid springs up when you lift your finger, the jar must be reprocessed before you can store it safely.
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spiced tomato jam
INGREDIENTS:
7 pounds ripe tomatoes
3½ cups (700g) packed brown sugar
2 tsp Kosher salt
3 tbsp bottled lime juice
2 tbsp fresh ginger, grated
1 1/4 tsp red pepper flakes
3 tsp Chinese 5-spice powder (ground spice blend that usually includes cinnamon, fennel seed, star anise, cloves, ginger, and white pepper.)
DIRECTIONS:
STEP 1
Fill your water bath canner with enough water to cover jars by 1-2 inches and bring to a simmer. Keep your jars in the hot water (not boiling) until you are ready to add the food content. Wash lids in warm soapy water and set aside with bands.
STEP 2
Bring a large pot of water to a boil. Fill a large bowl with cold water and some ice. Wash tomatoes and score lightly with an ‘x’ just through the skins on the bottom end. Working in batches, place tomatoes in boiling water for about 2-3 minutes until skins begin to pull away from the flesh. Remove tomatoes to the ice bath. Once cool enough to handle, peel the skins away. Repeat with remaining tomatoes.
STEP 3
Remove the core and seeds from the tomatoes and roughly chop. Place into a food processor and coarsely grind the flesh (alternatively, you may finely chop the tomatoes by hand if you prefer a chunkier style jam).
STEP 4
Add the tomato pulp to a large stainless-steel pot and stir in the remaining ingredients. Bring the mixture to a boil, then reduce to a brisk simmer. Continue to cook, stirring occasionally, until mixture is reduced by half and has a thick jam-like consistency. This could take up to 1 ½ hours.
STEP 5
Ladle the hot jam into a jar, leaving 1/4 inch of headspace. Remove any air bubbles with the bubble remover or a rubber spatula by sliding the tool down the side of the jar, then pulling inwards.
Rotate and repeat around the jar as needed until all bubbles are removed. Repeat this two to three times.
STEP 6
Wipe the rim and threads using a damp cloth to remove any food residue. Place the lid on and screw the band on until it is fingertip-tight.
Using your jar lifter, place the jar upright into the simmering water and onto the rack. Your jars should be covered with 1-2 inches of water; if not, add more water. Repeat steps 5 - 6 for each jar one at a time until all your filled jars have been placed into the canner.
STEP 7
Turn the heat up, and wait until you hear or see the water vigorously boiling (rolling boil). The processing time of a recipe only starts when the water has reached boiling point.
Start your timer and process half-pint jars for 10 minutes, adjusting for altitude. After processing, turn off the heat, remove the lid, and let the jars stand for 5 minutes.
STEP 8
Carefully remove the jars, one at a time, with the jar lifter. Keep them upright, and place your jars on a towel or wood cutting board. Never place them directly onto a cold surface or countertop to prevent cracking due to thermal shock.
Leave the jars untouched for 12-24 hours. Do not tamper with the lids or bands or wipe away water ;-)
After 12-24 hours, check if the lids have been sealed. Press the center - A properly sealed jar lid will not spring up when you press down in the center. Remove the band and use a finger to press down on the middle of the lid. If the lid springs up when you lift your finger, the jar must be reprocessed before you can store it safely.
savoring the season
It’s not about just making tomato jam. It’s so much more, friend!
Canning your produce ensures that a jar of summer's goodness can be enjoyed well into the cooler months. Canning is a time-honored tradition that allows us to savor the season's bounty long after the harvest is over.
Here are some of my other favorite canning recipes that use tomatoes to savor the summer season:
A savory sweet salsa with fire-roasted tomatoes and peaches
Sweet & spicy enchilada sauce (pressure canning)
Fresh & fruity pineapple mango salsa
Tomato sauce - the perfect beginner’s recipe
If you are looking for even more delicious tomato recipes go to www.BallMasonJars.com. They have so many amazing recipes that are tested, approved, and delicious!
Want to learn more about preserving and savoring the seasons? Then check out my canning course!
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*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.