Smoky Spiced Tomato Jam Recipe

lynn

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!

4.64 from 33 votes

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Prep Time 30

Cook Time 3 20

Additional Time 1

Total Time 1 3 50

Course Appetizer Recipes

Cuisine American

Servings pint jars

Calories 47 kcal

Equipment

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

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.
Combine all ingredients in a large, stainless steel jam pan.
Bring to a boil over high heat and then reduce heat to simmer
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.
Remove the pot from the stove and spoon the jam into your prepared jars.
Leave 1/2" headspace.
I really like a wide-mouth canning funnel for this step.
Wipe the rims with vinegar, apply your gaskets, lids, and clips if using Weck or your rims and lids if using Ball/Kerr.
Process in a boiling water bath for 20 minutes.
Let rest, undisturbed for 24 hours after removing from the water bath.
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.