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Spicy Summer Tomato Jam

5 from 1 vote

Spicy Summer Tomato Jam - not too sweet, but loaded with rich flavor - great slathered on a biscuit or a grilled cheese sandwich

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Spicy Summer Tomato Jam – not too sweet, but loaded with rich flavor. Great slathered on a biscuit or a grilled cheese sandwich.

Spicy Summer Tomato Jam - Not too sweet, but loaded with rich flavor. Great slathered on a biscuit or a grilled cheese sandwich. The possibilities are endless! #savingroomfordessert #tomato #jam #spicysummertomatojam #tomatojam #jelly

 

I’m not ready for summer to be over!  Once fall arrives, our wonderful homegrown tomatoes will slowly sneak away, and we’ll be left with bland hot house tomatoes from the grocery.  Don’t get me wrong, I LOVE fall; the colors, the crisp air, pumpkins, sweaters, and camping are some of my favorite markers indicating summer is gone and winter is on the way.

 

fresh garden tomatoes

Until that happens we’re going to enjoy our summer garden and devour each and every last tomato.  I should have called this recipe “Tomato Mutt Jam” because there are at least 6 different varieties that went into the pot.  I love all the tomatoes we planted this year but especially the heirlooms.  They are less mushy, seem to have fewer seeds, and have an amazing flavor.  This Spicy Summer Tomato Jam is a must make with your summer garden tomatoes!

 

 

fresh tomatoes ready to parboil

Just like with any jam or jelly, the fruit must be prepped, seeded and peeled.  There are a bunch of ways to peel a tomato but the easiest is to make an X on the bottom of each tomato with a very sharp knife.  Gently drop the tomatoes, about 3-4 at a time, into a pot of boiling water.  Let the tomatoes cook until the skin starts to curl and peel (about 30 seconds) then use a slotted spoon to remove them to a colander to drain.  Continue until all tomatoes are peeling.

peeled fresh tomatoes

The skins are now easily removed then the tomatoes are seeded and rough chopped.

spicy tomato jam and biscuits

Add a little sugar, white wine vinegar, crushed red pepper flakes and salt to the tomatoes and cook it all down to a thick, rich delicious spread.

 

spicy tomato jam

We love the heat in this jam but it’s easily omitted for those that want a milder version.  Just think how great this would be on grilled cheese sandwich.

 

spicy tomato jam

Four and a half pounds of tomatoes cook down to 1 1/2 cups of jam.  This is not difficult to make but does take about 2 hours of cooking and a little prep work to peel the tomatoes.

 

 

spicy tomato jam on a biscuit

Spread on a biscuit with a slice of brie cheese – I am in tomato heaven!

 

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Spicy Summer Tomato Jam - Not too sweet, but loaded with rich flavor. Great slathered on a biscuit or a grilled cheese sandwich. The possibilities are endless! #savingroomfordessert #tomato #jam #spicysummertomatojam #tomatojam #jelly

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Here are a few more of our favorite jam recipes from the SRFD archives …

pretty red holiday jam

Holiday Jam ~ an unforgettable combination of cranberries, raspberries, and pears with a touch of orange juice and warm spices, finished with a happy splash of Grand Marnier!

 

Nectarine Blueberry Jam on biscuits

Easy Nectarine Blueberry Freezer Jam ~ get out the easy button because this delicious no-cook jam is as simple as it gets with unpeeled, diced nectarines and blueberries.

 

 

Strawberry jam

Easy Small-Batch Spiked Strawberry Jam – Fresh and easy strawberry jam made with just picked strawberries, sugar and Grand Marnier Liqueur

 

 

Spicy Summer Tomato Jam

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Yield: 1 1/2 cups
Course: Condiment, Jam
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 1 vote
Spicy Summer Tomato Jam - not too sweet, but loaded with rich flavor. Great slathered on a biscuit or a grilled cheese sandwich. Pairs well with cheese.

Ingredients

  • ½ cup granulated sugar
  • ¼ cup white wine vinegar good quality
  • ¼ cup water
  • 4 ½ pounds ripe tomatoes peeled and seeded
  • 1 ½ teaspoons crushed red pepper flakes optional
  • ½ teaspoon kosher salt

Instructions

  • To prepare the tomatoes, bring a large pot of water to a rolling boil.
  • Using a very sharp knife, slice a shallow X across the bottom of each tomato. Add 3 or 4 tomatoes to the boiling water and cook until the skins start to peel, about 30 - 45 seconds. Remove the tomatoes with a slotted spoon and place in a colander to drain. Repeat until all tomatoes are peeling.
  • Remove the tomato skins and skins. Place the remaining tomatoes in the carafe of a blender.
  • Using the same large pot used to boil the tomatoes, add the sugar, vinegar, and water. Bring to a boil and cook over medium heat, stirring occasionally, until the sugar is dissolved and the mixture becomes syrupy, about 5 minutes.
  • Pour the hot syrup over the tomatoes in the blender and add the salt and red pepper flakes.
  • Process until the tomatoes are broken down but still slightly chunky.
  • Pour the tomatoes into the same large pot and cook over low heat until the jam is thickened, about 2 hours. Stir the mixture occasionally while cooking but more often near the end of cooking.
  • Allow the mixture to cool completely then spoon into a large jar. Refrigerate up to 2 months.

Recipe Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 772kcal | Carbohydrates: 181g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1323mg | Potassium: 4922mg | Fiber: 26g | Sugar: 154g | Vitamin A: 17892IU | Vitamin C: 280mg | Calcium: 221mg | Iron: 6mg

 

Here is one of our favorite jars used in this post – click on the photo for more information:

If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!

And finally, here are a few more jams from some of my favorite bloggers.  Enjoy!

School has already started in many states but here in Virginia they have a little more time to squeeze in more summer fun.   I hope you have a wonderful week, beautiful weather and I also hope you make some of this amazing Spicy Summer Tomato Jam!  Thanks so much for stopping by.

Tricia

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32 Comments

  1. Mary Jona

    Hi Tricia, looks like a wonderful recipe. I have one question though… Do you think I can can jars of this?
    It would be great to have through the winter.

    Thanks, Mary 😀

    Reply

    • Tricia Buice

      Hi Mary – I do think you can “can” this jam – as I don’t think it would be any different than the tomato sauce my mom used to put up. Thanks for the great question and I hope you love it as much as we do! Yummy stuff and a great way to use some of those garden tomatoes. Have a lovely week and thanks!

      Reply

  3. tanna

    Oh, my goodness. My mouth is watering. Your tomatoes are just beautiful (and those biscuits!), Tricia. I’ve never had tomato jam, but I can tell this is delicious (especially with that little bit of heat!). I hope you squeeze every last ounce of enjoyment out of your last days of summer!! blessings and hugs ~ tanna

    Reply

  4. John/Kitchen Riffs

    I’m loving our tomatoes! Finally outwitted the squirrels (fingers crossed!) so we’re getting some. Lousy weather this year, alas — first too rainy, then too hot — so our crop is small. But it’s really good! Anyway, love this dish. I haven’t made a tomato jam like this for years. Yours looks superb — thanks!

    Reply

  5. Susan

    I made tomato jam for the first time last year and we LOVED it! I can’t wait to have the ripe tomatoes overflowing so I can try this recipe, Tricia! It sounds simply delicious!

    Reply

  10. Monica

    Tricia, I love that last pic with the tomato jam and brie on a biscuit! Yum! I am with you on summer. Yesterday, I went to the farmer’s market and got a variety of tomatoes and we had a huge platter for dinner with grilled meats. It’s been such a nice summer and the fresh produce is a sure treat! I am so in awe of your own homegrown tomatoes. The jam looks amazing!

    Reply

  11. StellaB's

    Hi Tricia! I haven’t commented in quite some time. Your photos are gorgeous! I was making a menu plan for the week and literally kept writing down all your posts, one after another…gotta try that, ooh, having that, oh my gosh-have to make that..etc. Wonderful posts! Thanks for sharing!!

    Reply

    • Tricia Buice

      Oh my gosh Stella! I can’t tell you how many times I went back to your blog to see if you were posting again – hope you and the family are well! You are so sweet to come back!!! Are you going to blog again? Kids keeping you busy? How old is that baby now? Goodness – great to hear from you!

      Reply

  13. Larry

    I know I’ve never eaten it and not sure I’ve even heard of tomato jam but it sure looks good sitting atop that biscuit. Tomatoes picked ripe from the garden are just so much better than those from the store.

    Reply

  14. cali @ cali's cuisine

    You have found the perfect way to preserve summer to enjoy at a later time. I don’t think I have ever enjoyed tomato jam, but I know I would certainly like to sample the one you have prepared.

    (If only we could discover a way to preserve our youth to enjoy at a later time!)

    Reply

  16. Chris Scheuer

    What a perfect way to celebrate the summer season all year long. It seems I’ve been living under a rock. I never heard of tomato jam till this year, but it’s such a fun and unique idea. I can only imagine how fabulous this is on those amazing looking biscuits!!!

    Reply