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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.
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.
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!
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.
The skins are now easily removed then the tomatoes are seeded and rough chopped.
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.
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.
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.
Spread on a biscuit with a slice of brie cheese – I am in tomato heaven!
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Here are a few more of our favorite jam recipes from the SRFD archives …
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!
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.
Easy Small-Batch Spiked Strawberry Jam – Fresh and easy strawberry jam made with just picked strawberries, sugar and Grand Marnier Liqueur
- 1/2 cup granulated sugar
- 1/4 cup white wine vinegar good quality
- 1/4 cup water
- 4 1/2 pounds ripe tomatoes peeled and seeded
- 1 1/2 teaspoons crushed red pepper flakes optional
- 1/2 teaspoon kosher salt
- 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.
Adapted from a recipe by Barbara Lynch on Fine Cooking
Here is one of our favorite jars used in this post – click on the photo for more information:
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And finally, here are a few more jams from some of my favorite bloggers. Enjoy!
- Habanero Nectarine Jam ~ from The View from Great Island
- Peach Raspberry Freezer Jam ~ from The Cafe Sucre Farine
- How to make Simple Organic Strawberry Jam ~ from Boulder Locavore
- Peach Marmalade ~ from Seasons & Suppers
- Jalapeño Pepper Jelly ~ from Created by Diane
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
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 😀
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!
Hi Tricia, what a great way to celebrate all things tomato, I bet this is luscious!!
It is very good Cheri – thanks!
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
Hey Tanna! Great to hear from you! I think you would love this too. Darn biscuits 🙂
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!
Good for you – We have Jack Russell’s – no squirrels 🙂 Hope you get some great late season gems 🙂 Thanks for stopping by John!
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!
I am heading over to see your recipe Susan – We were pleasantly surprised at how great it turned out. Thanks!
I have never made tomato jam before…and love how it turned out. This is a perfect recipe to celebrate tomato harvest.
Thanks Angie – I bet you would love it. Hope you’re having a terrific summer 🙂
I bet it’s good..and what a nice selection you have also posted..
made your relish♥Thank you!
Thank you Monique – I hope you liked the relish – I am still enjoying it. Have a great week!
Yum, I love this! It’s so much like a salsa, except it’s even more delicious! I definitely need to try this out with some of our many garden tomatoes! Thanks for sharing! 😀
It is a little salsa like – but richer – more tomato flavor. Thank you for stopping by!
In reading this I realize I have not had Tomato Jam, at least not that I can recall. I love that you spiked up the heat with red pepper flakes. The flavor must be great. Thanks for including my jam too Tricia!
Thank you Toni – your strawberry jam is going on my list for next spring!
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!
Thanks so much Monica – I bet your family with love this! Not to sweet but packed with lots of flavor.
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!!
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!
This whole post just makes we want to get out my jam pot and get cooking! Your tomato jam looks so rich, my mouth is watering just thinking about it. I’m imagining it spread on a hot biscuit…wow!
It does taste rich Sue – tons of flavor in each spoonful 🙂
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.
Amen Larry! I think this would be something a good southern boy like you would enjoy 🙂 Can’t wait to see your next installment of the wild west adventure!
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!)
Isn’t that the truth Cali! Thanks for stopping by 🙂
I have had tomato jam out, but have never made it at home. No excuse now, with your great recipe. Looks perfect!
Thanks Jennifer – I have never had it anywhere but at home. It’s really easy to make and packs in a lot of flavor.
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!!!
This was new to me a few years ago and I just couldn’t stop thinking about it~! Love it on or with anything 🙂