This post may contain affiliate links. Please read my disclosure policy.
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!
Thanks for PINNING!
Let’s be cooking friends! If you try our recipe please leave a comment, and photo if you have one, on Pinterest. If you share on INSTAGRAM use the hashtag #savingroomfordessert so we can stop by and give your post some love. And we’d be so happy if you would FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates.
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
Spicy Summer Tomato Jam
- 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
- 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:
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!
- 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.
Leave a Comment