Spice Up Your Pantry: Homemade Tomato and Jalapeño Jam

If you love the idea of sweet, spicy, and savory flavors coming together in a delicious jam, then Tomato and Jalapeño Jam is just what your pantry needs! This versatile condiment is perfect for spreading on toast, pairing with cheese, or even glazing over meats. The balance of ripe tomatoes, fiery jalapeños, and just the right amount of sweetness makes it a must-have for any home canner. Let’s dive into how you can make and preserve this delightful jam.

Ingredients You’ll Need:

2 pounds ripe tomatoes, diced
2-3 fresh jalapeños, finely chopped (adjust for desired spice level)
1 medium onion, finely chopped
2 cloves garlic, minced
1 ½ cups granulated sugar
½ cup apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon salt
½ teaspoon smoked paprika (optional, for a deeper flavor)
1 package (1.75 oz) pectin (optional for a firmer set)

Instructions:

1. Prepare the Tomatoes

Begin by washing your tomatoes thoroughly. If you prefer a smoother jam, you can peel the tomatoes by blanching them in boiling water for 30 seconds, then transferring them to an ice bath. The skins will slip off easily. Otherwise, simply dice them and remove any excess seeds.

2. Cook the Jam Base

In a large, heavy-bottomed pot, combine the diced tomatoes, jalapeños, onion, garlic, sugar, apple cider vinegar, lemon juice, salt, and smoked paprika. Stir well and bring the mixture to a boil over medium-high heat.

3. Simmer and Thicken

Reduce the heat to low and let the jam simmer for about 45 minutes, stirring occasionally. If using pectin, add it according to the package instructions to ensure a firmer set.

4. Test the Consistency

To check if the jam is ready, place a small spoonful on a cold plate and run your finger through it. If it wrinkles slightly and holds its shape, it’s done! If not, continue simmering for another 5-10 minutes and test again.

5. Prepare for Canning

While the jam is cooking, heat your canning jars and lids by keeping them in hot water. Keep them warm until ready to fill.

6. Fill and Process the Jars

Carefully ladle the hot jam into the hot jars, leaving about ¼ inch of headspace. Wipe the rims clean, place the lids on, and screw the bands on fingertip-tight. Process the jars in a boiling water bath for 10 minutes (adjusting for altitude if necessary).

7. Cool and Store

Remove the jars from the water bath and let them cool completely on a towel-lined countertop. Check that the lids have sealed properly—if they don’t pop when pressed, they’re sealed! Store in a cool, dark place for up to a year.