Best 5 Canned Spiced Tomato Jam Recipes

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Indulge in a symphony of flavors with our delectable canned spiced tomato jam, a culinary masterpiece that elevates ordinary dishes to extraordinary experiences. This versatile condiment, boasting a vibrant crimson hue, offers a captivating blend of sweet, savory, and tangy notes, sure to tantalize your taste buds. Crafted with sun-ripened tomatoes, aromatic spices, and a touch of zesty heat, our tomato jam complements a wide array of culinary creations. Spread it on toasted bread for a quick and flavorful snack, elevate grilled meats with its tangy glaze, or stir it into sauces and stews for an extra layer of depth and complexity. With its versatility and captivating taste, our canned spiced tomato jam is a pantry staple that will transform your meals into culinary adventures.

**Explore the diverse recipes featured in this article:**

- **Classic Canned Spiced Tomato Jam:** Experience the timeless harmony of sweet and savory in this classic tomato jam recipe. With just a handful of ingredients and straightforward steps, you'll have a versatile condiment ready to elevate your culinary creations.

- **Spiced Tomato Jam with Roasted Peppers:** Elevate your tomato jam to new heights with the addition of roasted red peppers. Their smoky sweetness and vibrant color complement the tangy tomatoes, creating a captivating flavor profile that will leave you craving more.

- **Spiced Tomato Jam with a Hint of Heat:** For those who love a touch of spice, this recipe incorporates fiery chili peppers to add a delightful kick to the classic tomato jam. The subtle heat dances on the palate, creating a harmonious balance of flavors that will awaken your senses.

- **Spiced Tomato Jam with Fresh Herbs:** Infuse your tomato jam with the vibrant aroma and taste of fresh herbs. Basil, thyme, and oregano blend seamlessly with the tangy tomatoes, creating a garden-fresh condiment that will add a touch of rustic charm to your dishes.

- **Spiced Tomato Jam with Citrus Zest:** Brighten up your tomato jam with the zesty flavors of citrus fruits. Lemon, lime, or orange zest adds a refreshing twist, balancing the sweetness of the tomatoes and creating a vibrant condiment that will tantalize your taste buds.

Let's cook with our recipes!

OLD-FASHIONED TOMATO JAM RECIPE



Old-Fashioned Tomato Jam Recipe image

Old-Fashioned Tomato Jam - This easy recipe makes the best tangy, sweet and savory jam with tomatoes without pectin or traditional canning!

Provided by Sommer Collier

Categories     Appetizer     Condiment     Dip     Sauce

Time 1h10m

Number Of Ingredients 8

2 pounds ripe tomatoes (roma or plum)
¾ cup brown sugar
¼ cup lemon juice
1 tablespoon grated ginger
1 ½ teaspoons salt
½ teaspoons ground cumin
½ teaspoon crushed red pepper
½ teaspoon garlic powder

Steps:

  • Chop the tomatoes and remove any loose seeds. Grate the fresh ginger.
  • Set out a medium saucepot. Add all the ingredients. Bring to a boil.
  • Lower the heat and simmer for 1 - 1 ½ hours, stirring regularly, so it doesn't burn on the bottom.
  • Once the tomato jam looks thick and glossy, turn off the heat. Place in jars and either can, freeze, or refrigerate.

Nutrition Facts : ServingSize 1 oz, Calories 51 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 225 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 2 g

SPICY TOMATO JAM



Spicy Tomato Jam image

More like a relish than a true jam, this spicy delicacy will tingle your taste buds and is a great way to use a bumper crop of tomatoes and super over cream cheese with crackers! I always get rave reviews whenever I open a jar of this jam. Use as you would a relish - great over cream cheese served with crackers!

Provided by DLAMB3

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h40m

Yield 32

Number Of Ingredients 12

3 pounds tomatoes
1 gallon boiling water
1 cup cider vinegar
½ cup apple juice
1 ½ cups brown sugar
1 ½ teaspoons salt
½ teaspoon ground black pepper
½ teaspoon ground mustard
½ teaspoon ground allspice
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 lemon, quartered and sliced thin

Steps:

  • Place the tomatoes in a large pot and pour the boiling water over the tomatoes; allow to sit 5 minutes. Remove tomatoes from boiling water and place in ice-cold water until cool enough to handle. Slip off skins and stems.
  • Coarsely chop the tomatoes in a food processor; reserve any juices and add to chopped tomatoes.
  • Combine vinegar, apple juice, brown sugar, salt, black pepper, mustard, allspice, cumin, and cayenne pepper in a large non-reactive pan over medium heat; cook and stir until sugar dissolves completely; stir in the chopped tomatoes. Bring the mixture to a boil; reduce heat and simmer, stirring frequently, until liquid has reduced by half, 30 to 45 minutes. Add the lemon slices and cook another 15 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 51.5 calories, Carbohydrate 12.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 118.3 mg, Sugar 11.6 g

SPICY TOMATO JAM



Spicy Tomato Jam image

Provided by Food Network Kitchen

Time 1h45m

Yield four 8-ounce jars

Number Of Ingredients 9

4 large lemons
5 1/2 pounds plum tomatoes, cored and cut into 1-inch pieces
4 cups light muscovado sugar or packed light brown sugar
4 teaspoons ground cumin
Kosher salt
2 scant teaspoons red pepper flakes
4 small cinnamon sticks
1/2 teaspoon ground cloves
8 1/8-inch-thick slices peeled ginger

Steps:

  • Start with our step-by-step canning how-to.
  • Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the lemon zest, tomatoes, sugar, cumin, 4 teaspoons salt, the red pepper flakes, cinnamon sticks, cloves and ginger. Cook over medium-high heat, stirring occasionally, until the tomatoes are juicy and the sugar dissolves, 15 to 20 minutes. Continue to cook, stirring occasionally, until the tomatoes are dark and syrupy and a candy or deep-fry thermometer registers 220 degrees F, 40 to 50 minutes (the timing may vary depending on the juiciness of the tomatoes). Reduce the heat if the mixture starts to scorch. Discard the cinnamon sticks.
  • Meanwhile, sterilize four 8-ounce canning jars and lids.
  • Fill the jars with the tomato mixture, leaving 1/4 inch headspace, then seal and process.

SPICED TOMATO JAM



Spiced Tomato Jam image

Serve this savory spiced tomato jam on your favorite burger, grilled cheese, or as an appetizer on crusty bread. Store remaining jam in the fridge for up to one week.

Provided by Leah Phillips

Time 13h20m

Yield 14

Number Of Ingredients 8

2 pounds tomatoes, diced
1 red onion, finely chopped
1 cup brown sugar
1 ½ teaspoons red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 lemon, juiced

Steps:

  • Inspect jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Combine tomatoes, onion, brown sugar, pepper flakes, cumin, coriander, salt, and lemon juice in a saucepan. Bring to a boil over medium-high heat. Cook, stirring frequently, about 15 minutes. Reduce heat to medium and simmer until reduced and it reaches a jam-like consistency, 20 to 30 minutes. Set aside to cool.
  • Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 78 calories, Carbohydrate 19.8 g, Fat 0.3 g, Fiber 1.4 g, Protein 0.8 g, Sodium 174.7 mg, Sugar 17.3 g

TOMATO JAM



Tomato Jam image

Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you're producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can't counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.

Provided by Mark Bittman

Categories     jams, jellies and preserves, project

Time 1h30m

Yield About 1 pint

Number Of Ingredients 9

1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

Steps:

  • Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
  • Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 535 milligrams, Sugar 55 grams, TransFat 0 grams

Tips:

  • Use ripe, firm tomatoes for the best flavor and texture.
  • Core and dice the tomatoes before cooking to reduce the cooking time.
  • Add a variety of spices to the jam to create a unique flavor profile. Some common spices used in tomato jam include ginger, garlic, cumin, coriander, and cinnamon.
  • Cook the jam over low heat to prevent it from burning.
  • Stir the jam frequently to ensure that it cooks evenly.
  • Test the jam for doneness by spooning a small amount onto a cold plate. If the jam wrinkles when you push it with your finger, it is ready.
  • Can the jam in sterilized jars to preserve it for up to a year.

Conclusion:

Canned spiced tomato jam is a delicious and versatile condiment that can be used in a variety of dishes. It is a great way to use up extra tomatoes, and it makes a thoughtful gift for friends and family. With a little planning and effort, you can easily make your own canned spiced tomato jam at home.

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