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Spicy Summer Tomato Jam

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
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Condiment, Jam
Servings: 1 1/2 cups
Author: Tricia


  • 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