Jams & Jellies

Spiced Tomato Jam

Jams & Jellies

Spiced Tomato Jam

Sweet with warm spices and a little heat this jam is a universal condiment. Use it as a burger topping or take your egg sandwich to the next level. Try it as a meatloaf glaze or as a basting sauce for BBQ chicken. Don’t be afraid to experiment, the possibilities are endless!


About 5 Half Pint Jars (8oz) or 500mL jars


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7 pounds ripe tomatoes

3½ cups (700g) packed brown sugar

2 tsp Kosher salt

3 tbsp bottled lime juice

2 tbsp fresh ginger, grated

1 1/4 tsp red pepper flakes

3 tsp Chinese 5-spice powder (ground spice blend that usually includes cinnamon, fennel seed, star anise, cloves, ginger, and white pepper.)



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Prepare boiling-water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

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Bring a large pot of water to a boil. Fill a large bowl with cold water and some ice. Wash tomatoes and score lightly with an ‘x’ just through the skins on the bottom end. Working in batches, place tomatoes in boiling water for about 2-3 minutes until skins begin to pull away from the flesh. Remove tomatoes to the ice bath. Once cool enough to handle peel the skins away. Repeat with remaining tomatoes.

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Remove the core and seeds from the tomatoes and roughly chop. Place into a food processor and coarsely grind the flesh (alternatively, you may finely chop the tomatoes by hand if you prefer a chunkier style jam).

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To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.


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Add the tomato pulp to a large stainless-steel pot and stir in the remaining ingredients. Bring the mixture to a boil then reduce to brisk simmer. Continue to cook, stirring occasionally until mixture is reduced by half and has a thick jam-like consistency. This could take up to 1 ½ hours.


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Ladle hot jam into hot jar, leaving ¼” headspace. Remove any air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar on the rack in boiling-water canner with simmering water (180°F). Repeat until all jars are filled.

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Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars for 10 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.