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Spicy Summer Tomato Jam

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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!

 

Thanks for PINNING!

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

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 …

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

 

 

Rate our recipe!

Spicy Summer Tomato Jam

Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Yield: 1 1/2 cups
Course: Condiment, Jam
Author: Tricia
PRINT RECIPE
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

  • 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

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

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.

Tricia

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You may also like these

Maple Pumpkin ButterHoliday JamEasy Nectarine Blueberry Freezer JamEasy Hot Pepper JellyEasy Small-Batch Strawberry Jam

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32 Comments

  1. Mary Jona says

    August 7, 2016 at 2:28 pm

    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 to this comment >
    • Tricia Buice says

      August 7, 2016 at 6:15 pm

      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 to this comment >
  2. cheri says

    August 12, 2015 at 5:50 pm

    Hi Tricia, what a great way to celebrate all things tomato, I bet this is luscious!!

    reply to this comment >
    • Tricia Buice says

      August 12, 2015 at 6:40 pm

      It is very good Cheri – thanks!

      reply to this comment >
  3. tanna says

    August 12, 2015 at 4:45 pm

    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 to this comment >
    • Tricia Buice says

      August 12, 2015 at 6:41 pm

      Hey Tanna! Great to hear from you! I think you would love this too. Darn biscuits 🙂

      reply to this comment >
  4. John/Kitchen Riffs says

    August 12, 2015 at 12:36 pm

    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 to this comment >
    • Tricia Buice says

      August 12, 2015 at 1:46 pm

      Good for you – We have Jack Russell’s – no squirrels 🙂 Hope you get some great late season gems 🙂 Thanks for stopping by John!

      reply to this comment >
  5. Susan says

    August 11, 2015 at 11:23 am

    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 to this comment >
    • Tricia Buice says

      August 12, 2015 at 8:06 am

      I am heading over to see your recipe Susan – We were pleasantly surprised at how great it turned out. Thanks!

      reply to this comment >
  6. [email protected]'s Recipes says

    August 11, 2015 at 6:17 am

    I have never made tomato jam before…and love how it turned out. This is a perfect recipe to celebrate tomato harvest.

    reply to this comment >
    • Tricia Buice says

      August 12, 2015 at 8:05 am

      Thanks Angie – I bet you would love it. Hope you’re having a terrific summer 🙂

      reply to this comment >
  7. Monique says

    August 10, 2015 at 6:59 pm

    I bet it’s good..and what a nice selection you have also posted..
    made your relish♥Thank you!

    reply to this comment >
    • Tricia Buice says

      August 10, 2015 at 9:32 pm

      Thank you Monique – I hope you liked the relish – I am still enjoying it. Have a great week!

      reply to this comment >
  8. Kennedy Cole| KCole's Creative Corner says

    August 10, 2015 at 5:57 pm

    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! 😀

    reply to this comment >
    • Tricia Buice says

      August 10, 2015 at 9:31 pm

      It is a little salsa like – but richer – more tomato flavor. Thank you for stopping by!

      reply to this comment >
  9. Toni | Boulder Locavore says

    August 10, 2015 at 5:04 pm

    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!

    reply to this comment >
    • Tricia Buice says

      August 10, 2015 at 9:30 pm

      Thank you Toni – your strawberry jam is going on my list for next spring!

      reply to this comment >
  10. Monica says

    August 10, 2015 at 1:19 pm

    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 to this comment >
    • Tricia Buice says

      August 10, 2015 at 9:29 pm

      Thanks so much Monica – I bet your family with love this! Not to sweet but packed with lots of flavor.

      reply to this comment >
  11. StellaB's says

    August 10, 2015 at 12:26 pm

    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 to this comment >
    • Tricia Buice says

      August 10, 2015 at 2:59 pm

      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 to this comment >
  12. sue|theviewfromgreatisland says

    August 10, 2015 at 11:22 am

    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!

    reply to this comment >
    • Tricia Buice says

      August 10, 2015 at 9:29 pm

      It does taste rich Sue – tons of flavor in each spoonful 🙂

      reply to this comment >
  13. Larry says

    August 10, 2015 at 10:32 am

    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 to this comment >
    • Tricia Buice says

      August 10, 2015 at 9:28 pm

      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!

      reply to this comment >
  14. cali @ cali's cuisine says

    August 10, 2015 at 9:10 am

    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 to this comment >
    • Tricia Buice says

      August 10, 2015 at 9:28 pm

      Isn’t that the truth Cali! Thanks for stopping by 🙂

      reply to this comment >
  15. Jennifer @ Seasons and Suppers says

    August 10, 2015 at 6:45 am

    I have had tomato jam out, but have never made it at home. No excuse now, with your great recipe. Looks perfect!

    reply to this comment >
    • Tricia Buice says

      August 10, 2015 at 9:27 pm

      Thanks Jennifer – I have never had it anywhere but at home. It’s really easy to make and packs in a lot of flavor.

      reply to this comment >
  16. Chris Scheuer says

    August 10, 2015 at 6:30 am

    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 to this comment >
    • Tricia Buice says

      August 10, 2015 at 9:27 pm

      This was new to me a few years ago and I just couldn’t stop thinking about it~! Love it on or with anything 🙂

      reply to this comment >

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