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This Smoky Spiced Tomato Jam Recipe just may be the most favorite thing I have ever canned.  It has a depth to it from melting the tomatoes slowly in dark brown sugar, a little tinge of smoke from the paprika and a little zing every other bite from the bits of toasted cumin. 

This Smoky Spiced Tomato Jam Recipe just may be the most favorite thing I have ever canned.  It has a depth to it from melting the tomatoes slowly in dark brown sugar, a little tinge of smoke from the paprika and a little earthy bite from the bits of toasted cumin and is a perfect tomato jam recipe for canning. 

I am also thrilled to partner with Earlywood for this post.  I reached out to them initially because of their beautiful French Rolling Pins, but then we started talking, one thing led to another and they sent me some of their mini cutting boards and mini spreaders, in addition to that coveted French Rolling Pin and some other Earlywood goodies. While I am being compensated for this post, their beautiful and functional products speak for themselves.

I just really enjoy canning.

It's that simple.

I love putting up seasonal produce for those times when it isn't their season.

I love all the different colors of canned yumminess in my pantry…it just really says ‘this is Lynn's pantry'.

I love how the process of cooking down your fruits or veggies changes their textures and flavors into something equally enticing as, but totally different from the fresh version.

I love how I can reuse my jar stash, reducing what I add to our landfills.

I am assured by knowing exactly what comes out of the jars since I put everything in them.

While I stick to the basics of a recipe for safety reasons, I do love playing with the spices and other flavoring ingredients to create something unexpected.

And I really love giving gifts from my kitchen, especially my preserves.Smoky Spicy Tomato Jam Recipe paired with Earlywood Mini Cuttting Board and Small Spreader

And I've got to say, Earlywood's Mini Cutting Boards and Small Spreaders make a great accompaniment to a jar of my homemade Smoky Spiced Tomato Jam.  Not to get too poetic here, but I can't imagine a more appropriate way to gift or serve this earthy jam than with beautiful earthy wood pieces…they just go together so well.

Now, let's talk about this recipe.

These jars of Smoky Spiced Tomato Jam check all the boxes. It's tomato season, so taking this abundant fruit, changing it into something unexpected and then filling my jars with the resulting jam was something that just had to happen.

Some of these links may be affiliate links and I may earn a small commission off of the sale of these products, but the price you are charged is not affected. You can see my full disclosure policy here.

Before we dive into this Smoky Spiced Tomato Jam recipe for canning, let me give a little caveat here.  I will experiment with just about ANYTHING, except when I am canning.  There is a part of me that thinks that the USDA might be a tad overboard on putting the fear of God into everyone when it comes to canning. But botulism is a real thing and I’m not one to tempt it.

So, when I ‘invent’ a canning recipe, I usually rely pretty heavily on tried and true sources, only altering those things that don’t affect Ph which is especially important when water bath canning.

Smoky Spicy Tomato Jam Recipe spread on Goat Cheese and Crackers

Smoky Spiced Tomato Jam Recipe

For this recipe, I relied on Marisa McClellan's Food in Jars for the basics and then put my spin on it.

Supplies I Used for canning this Smoky Spiced Tomato Jam Recipe:

That Ball Complete Book of Home Preserving is my bible.  Even if I think I could make the recipe in my sleep, I double check myself against the Ball Book…that whole botulism thing again.

Smoky Spiced Tomato Jam Recipe

Smoky Spiced Tomato Jam Recipe

Yield: 4 pint jars
Prep Time: 30 minutes
Cook Time: 3 hours 20 minutes
Additional Time: 1 days
Total Time: 1 days 3 hours 50 minutes

With a dash of smoked paprika and a helping of toasted cumin seeds, this Smoky Spiced Tomato Jam recipe elevates your cheese and cracker tray, your grilled cheese sandwich, pizza or anything else for that matter!

Ingredients

  • 5 pounds tomatoes, cored and chopped, I used primarily Roma, with a few Early Girls thrown in
  • 1 1/2 cups white sugar
  • 2 cups dark brown sugar
  • 1/2 cup lemon juice
  • 2 tsp cumin seed, toasted and coarsely ground after toasting, I used a mortar and pestle to grind
  • 1 tbsp smoked paprika
  • 1 tbsp salt
  • 1 tbsp red pepper flakes

Instructions

  1. Prepare canner, jars, and lids. See The Ball Complete Book of Home Preserving for guidance. Lay out a clean towel, along with a small bowl of white vinegar (to wipe off rims) and your canning supplies on a clean counter.
  2. Combine all ingredients in a  large, stainless steel jam pan.
  3. Bring to a boil over high heat and then reduce heat to simmer
  4. Simmer the jam, stirring frequently until it reduces such that you can run a spoon through it and the jam doesn't quickly fill the void left by the spoon. This will take approximately 2 hours.  I had to turn on and off the heat when I couldn't watch it and mine took closer to 3.5 hours.
  5. Remove the pot from the stove and spoon the jam into your prepared jars.
  6. I really like a wide mouth canning funnel for this step.
  7. Wipe the rims with vinegar, apply your gaskets, lids, and clips if using Weck or your rims and lids if using Ball/Kerr.
  8. Process in a boiling water bath for 20 minutes.
  9. Let rest, undisturbed for 24 hours after removing from the water bath.
  10. Refrigerate any jars that don't seal correctly.  The gasket tab on the Weck Jars will point downward when sealed and the lid on the Ball Jar will sink in when sealed.
  11. Leave 1/2" headspace.

Notes

Note that serving size in Nutrition Facts is for one pint jar of Tomato Jam.

Nutrition Information:
Yield: 64 Serving Size: 2 tbsp
Amount Per Serving: Calories: 47 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 113mg Carbohydrates: 12g Fiber: 1g Sugar: 11g Protein: 0g
Smoky Spiced Tomato Jam Recipe: Served with appetizer board

Ways to Use Your Smoky Spiced Tomato Jam Recipe:

  • Not naming names here, but certain people have been known to enjoy this jam by the spoonful
  • Of course, it is absolutely DELIGHTFUL when dolloped over your favorite cheese and cracker…takes a humble nibble to something quite spectacular.Smoky Spiced Tomato Jam Recipe on Goat Cheese and Crackers with Earlywood
  • Tuck a little Smoky Spiced Tomato Jam into your next Grilled Cheese Sandwich (yes, you may go ahead and drool now).
  • What about a dollop on a bowl of white beans?
  • Whip up a quick appetizer by spreading it on some baked puff pastry, topping with a little goat cheese and then putting it under a quick broil, just to melt the cheese.Smoky Spiced Tomato Jam Recipe on Goat Cheese and Crackers

Frequently Asked Questions About Canning and Preserving:

What's the difference between Water Bath Canning and Pressure Canning?  Water Bath Canning can be used as a preserving method when canning high acid foods like most fruits, pickles,  jams, jellies, marmalades, and fruit butters.  The acids in these high acid foods can destroy and inhibit the growth of dangerous bacteria, like botulism.  Low acid foods, on the other hand, don't have enough acid to counter any potential bacteria, so need to be heated at higher a higher heat to kill the bacteria. A pressure canner allows the water to be heated to 240 to 250 degrees Fahrenheit

The term “pH” is a measure of acidity; the lower its value, the more acid the food. The acidity level in foods can also be increased by adding lemon juice, citric acid, or vinegar.  I am not comfortable ‘creating' recipes from scratch; opting instead to use tried and true recipes and merely altering spices, flavorings and the like.

What causes the ‘pop' that signals a successful canning process?

In a nutshell, when you heat your filled canning jars in a pressure canner or boiling water bath canner, pressure builds inside the jars. During the cooling process, the air pressure decreases again.which causes the lids to seal on the jars. The popping sound indicates that the seal on the lid has closed tightly over the jars, as a ‘vacuum' is being formed from the changing air pressure.

What do you do if your Ball/Kerr lids don't ‘pop' or your Weck gasket tabs don't ‘point' down?

If your lids don't pop or your gaskets don't seal, then you don't have the necessary seal to store your jars at room temperature and you need to either re-process them or put them in your refrigerator or freezer.

Can you recycle glass canning jars?

Yes!

Can you reuse the metal lids and rings on Ball/Kerr Jars?

NO!!!  Not for canning, however, I keep some used ones, which I mark with a sharpie so I know they have been used, for everyday storage and freezing.

 

Let's take another minute to dwell on these Earlywood Mini Cutting Boards and Mini Spatulas.Smoky Spiced Tomato Jam Recipe: Earlywood Mini Cutting Boards and Small Spreaders

Like I said, I discovered Earlywood because of their French Rolling Pins but then when I received my Earlywood goodie box, I quickly became enamored with their mini cutting boards and small spreaders.  Obviously, I think they are a great way to serve cheese and crackers and as part of a jam or preserve gift; if you've known me for long, you know that I do like to pair my kitchen gifts with a serving piece of some sort.

But the possible uses of these little trays are many! How lovely would they be as bread ‘plates' at your dinner table? As a coaster? A sushi plate? A spoon rest? Or, if you just needed to slice 1 lime, why pull out your big bulky cutting board when you could use one of these much smaller ones?

And those small spreaders? Once again, great for gifting with a jar of jam and as a spreader for soft cheeses, butters, nut butters, hummus, etc…

I can easily see buying one or two sets of each to have on hand and pairing a cutting board and a spreader as a hostess gift, housewarming gift, a last minute gift and Christmas Gifts…perfect to keep in my gift stash.Smoky Spiced Tomato Jam Recipe paired with Earlywood Mini Cuttting Board and Small Spreader

To refer back to this post in the future, make sure to bookmark this page or pin the following image.This Smoky Spiced Tomato Jam Recipe just may be the most favorite thing I have ever canned.  It has a depth to it from melting the tomatoes slowly in dark brown sugar, a little tinge of smoke from the paprika and a little zing every other bite from the bits of toasted cumin. 

You might also like these canning, preserves and jam recipes: 

Thanks again for spending a few minutes of your busy day with me today.

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Until next time…

Hugs,

 

 

 

 

 

 


26 Comments

  1. [email protected]

    August 15, 2018 at 2:11 pm

    I was JUST telling my Grandma that I really wanted a rolling pin that didn’t have handles!! Seriously, and that one is just beautiful!

    Reply
    • lynn

      August 18, 2018 at 12:13 pm

      Kismet! I am so excited to roll out some pastry with that new rolling pin!

      Reply
  2. Sarah

    August 15, 2018 at 2:54 pm

    This recipe sounds delicious, what a unique flavor combination. And that mini spreader and cutting board are too cute! I just entered the giveaway.

    Reply
    • lynn

      August 18, 2018 at 12:12 pm

      Hi Sarah! The flavors work so well together…truly! Don’t you love those wee cutting boards?

      Reply
  3. Maureen

    August 15, 2018 at 2:58 pm

    Oh my goodness Lynn! You had me at brown sugar! I am not much of a canner, but I will be trying this recipe for sure. And, those mini cutting boards and spreaders are adorable. A great gift for any occasion. But, I suspect I will be gifting myself first!

    Reply
    • lynn

      August 18, 2018 at 12:10 pm

      I hope you do try it Maureen! Think you’ll be sold. And do treat yourself to those little boards!

      Reply
  4. Patti

    August 16, 2018 at 7:46 am

    Wow. This recipe sounds so good. I can’t wait to try it. And, thanks for the heads up on the Early wood products. I never heard of them but they look gorgeous. Since I have a whole family of foodies they will make perfect Christmas gifts. (going on my own wish list too)

    Reply
    • lynn

      August 18, 2018 at 12:09 pm

      Your foodie family will love the earlywood products. Did you enter giveaway?

      Reply
  5. Mary

    August 16, 2018 at 10:14 am

    I have never heard of tomato jam before Lynn. I bet it must be delicious especially if the tomatoes are home grown.

    Reply
    • lynn

      August 18, 2018 at 12:08 pm

      What! Oh Mary! I’m pretty sure you will love it!

      Reply
  6. Jeanie

    August 16, 2018 at 11:04 am

    I’ve never “canned” a thing in my life, but boy you’re making me want to learn! And how cool is it that Brad plants trees!!!

    Reply
    • lynn

      August 18, 2018 at 12:07 pm

      Brad is pretty cool! And you’ll have to come down for a can jam!

      Reply
  7. Angie Kraeske

    August 16, 2018 at 12:45 pm

    This sounds yummy, Lynn. And the boards and spreaders are so charming. Thanks for sharing the recipe and introducing me to Earlywood!

    Reply
    • lynn

      August 18, 2018 at 12:06 pm

      Thanks Angie! It is extra yummy!!! Truly my most fav spread I’ve ever made! And don’t you just love the Earlywood products!

      Reply
  8. Maria

    August 16, 2018 at 7:10 pm

    This is perfect for a party I am planning for my son graduation. Sounds so delicious!
    Maria

    Reply
    • lynn

      August 18, 2018 at 12:04 pm

      Oh good! Hope you and your family enjoy it as much as we do.

      Reply
      • Tim

        September 10, 2019 at 4:30 pm

        Hey you say to core and chop the tomatoes in the ingredients list but then in the video you do not core them and say to dice them. Also you leave the skin on and you do not blend this at all?

        Thanks in advance.

        Reply
        • lynn

          September 11, 2019 at 7:40 pm

          Hi Tim,

          You are right, I did not core the Romas. I need to go back and clarify that. And you could either dice or chop them, will not make much difference. The skins are helpful to give the jam some texture…you will not need to blend the jam at all as it cooks down to a lovely jam.

          Hope this helps…thanks.

          Hugs,

          Lynn

          Reply
  9. Elaine

    September 7, 2018 at 8:46 am

    From a canning perspective, could the sugar in this recipient be reduced significantly? To a total of maybe 2 1/2 cups? Thanks!

    Reply
    • lynn

      September 8, 2018 at 12:13 pm

      Hi Elaine!

      So, you could reduce the sugar and as long as it sealed, it would still be shelf safe. The only issues you might have is that it would be shelf stable for a shorter period of time and it would be a good bit thinner…not as jelled. Hope this helps and do let me know if you make the recipe with less sugar and how it turns out.

      Have a great day my friend!

      lynn

      Reply
  10. Kristine Nielsen

    August 12, 2019 at 9:45 am

    I made a batch of the tomato jam just last night with tomatoes from our garden. I made three or four batches last fall. I gave some of it away as Christmas gifts and hostess gifts. We finished the last of it a month ago and I’ve been anxiously awaiting ripe fruit to restock the pantry. I love this recipe! Thanks Lynn.

    Reply
    • lynn

      August 12, 2019 at 4:50 pm

      Oh Kristine…you and me both! I just finished my last jar Saturday night and am planning my canning day to get a couple of jars put up. It really is one of my favorite jams, in fact, it may be my favorite jam. I love the complex flavors! But I am so jealous that you are using your own tomatoes! I am anxious to get our garden planted so that I can use my own tomatoes next year.

      Thanks so much for writing in…you made my day with your comment!

      Hugs,

      Lynn

      Reply
  11. Rhonda

    August 13, 2019 at 4:39 pm

    Do you remove the skin off the tomatoes before cooking?

    Reply
    • lynn

      August 13, 2019 at 4:44 pm

      Hey there Rhonda…

      Do not take the skin off! Gives the jam some necessary texture! Happy Canning my friend.

      Hugs,

      Lynn

      Reply
  12. Rhonda

    September 11, 2019 at 8:23 pm

    Ok I may or may not become famous with this jam recipe (according to family).
    I made another batch today and was wondering if you have tried using the Instant Pot to shorten the cooking time? I haven’t tried that method yet, but am curious. Thanks.

    Reply
    • lynn

      September 12, 2019 at 7:58 am

      Hi Rhonda,

      I have not tried the instant pot…but I don’t see why it wouldn’t work. I guess I would try it at short periods of time so that it doesn’t get overcooked. If you do try it, please pop back in and let me know.

      Hugs,

      Lynn

      Reply

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