spicy tomato jam

Ingredients

• Servings: 8
• 3 pounds tomatoes
• 1 gallon boiling water
• 1 cup vinegar
• 1/2 cup apple juice
• 1 1/2 cups brown sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground mustard
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 lemon, quartered and sliced thin

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• place the tomatoes in a large pot and pour the boiling water over the tomatoes; allow to sit 5 minutes. remove tomatoes from boiling water and place in ice-cold water until cool enough to handle. slip off skins and stems.
• coarsely chop the tomatoes in a food processor; reserve any juices and add to chopped tomatoes.
• combine vinegar, apple juice, brown sugar, salt, black pepper, mustard, allspice, cumin, and cayenne pepper in a large non-reactive pan over medium heat; cook and stir until sugar dissolves completely; stir in the chopped tomatoes. bring the mixture to a boil; reduce heat and simmer, stirring frequently, until liquid has reduced by half, 30 to 45 minutes. add the lemon slices and cook another 15 minutes.
• sterilize the jars and lids in boiling water for at least 5 minutes. pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil over high heat, then carefully lower the jars into the pot using a holder. leave a 2 inch space between the jars. pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. bring the water to a full boil, cover the pot, and process for 30 minutes.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area.