Hot Pepper Tomato Jam
If you find yourself with an abundance of tomatoes, consider turning them into jam. The prep is fairly straightforward, just blend all the ingredients and cook until it’s jammy. You’ll find it’s less sweet and more savory than your typical fruit jam, but with a delectable balance of flavors. Chili peppers are added to give it some heat, but that can be adjusted based on your preference. You can spread it on toast, use it on sandwiches, or serve it with charcuterie (or just crackers and cheese).
Ingredients
- Juice from 1 lemon
- 1 2-inch piece ginger finely chopped or grated
- 2-6 hot chili peppers (such as habanero, fresno, jalapeño, serrano, etc.) stems removed
- 2.5 lbs (about 6 medium, 4 large, or 6.5 cups cherry) tomatoes cored and chopped (cherry tomatoes can be left whole)
- ¼ packed cup brown sugar
- ¼ cup soy sauce
- 1 shallot chopped
- 4 garlic cloves
Instructions
- Place all ingredients in a blender (in batches, if needed). Blend until smooth.
- Pour blended ingredients into a large non-reactive stock pot or deep skillet (stainless steel, nonstick, or enameled).
- Place over medium heat and bring to a simmer. Reduce heat as needed to maintain a gentle simmer.
- Cook, stirring occasionally, for about 60 minutes, or until thickened to the point where running a spoon down the middle of the pan creates a line that does not fill in with seeping liquid.
- Allow to cool for 20-30 then spoon into a jar. Allow to cool completely then cover and transfer to the fridge.