Tomato Chilli Jam (Tomato Marmalade)
Tomato Chilli Jam is a sweet and savory jam made with fresh tomatoes and warming spices. It’s a super easy recipe and a great way to use up those plentiful, juicy summer tomatoes. Tomato jam can be canned and makes a delicious freezer jam to enjoy year round. You have to try this versatile, all-purpose condiment with a big wow-factor!
Servings: 12 servings
Calories: 15kcal
Ingredients
- 2 pounds tomatoes
- ¾ cup sweetener of choice see Expert tips in Notes
- 2 tablespoons vinegar apple cider vinegar, red wine vinegar, white wine vinegar or champagne vinegar
- 1 tablespoon ginger
- 1 teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ½ teaspoon chili powder Kashmiri, chipotle or red chili powder
- ¼ teaspoon black pepper
- ⅙ teaspoon clove powder
Instructions
- Chop the tomatoes into ½-inch pieces and add to a heavy-bottomed sauce pan.
- Stir in the remaining ingredients and cook over medium heat until it reaches a slow simmer, about 5 minutes.
- Reduce the heat to low, cover, and cook for 30 minutes, stirring often. Cooking covered allows the tomato skins to soften. Skip this step if using erythritol (see Notes).
- Remove the lid and cook uncovered over low heat until the jam is thick and sticky, about another 30 minutes. Be sure to stir very often during this stage so your jam doesn’t burn as it thickens.
- Let cool and store in jars in the refrigerator or freezer. The jam will thicken as it cools.
Notes
Expert tips
- Choosing the best sweetener – use your favorite alternative sweetener, or white or brown sugar. Erythritol can seize up and crystalize after cooling in a recipe that's had a long cooking time. Consider skipping the first 30 minutes of cooking the jam covered or use another sweetener such as allulose or stevia. If you’re going to water-bath can your jam, I would recommend using regular white sugar or brown sugar. I’m not convinced that alternative sweeteners are the best ingredient for water-bath canning this recipe. But, they hold up just fine in freezer jams.
- Cooking time will vary – depending on the BTUs of your stove and how much moisture is in your tomatoes
- Be sure to leave at least ½-inch of headspace – in the jars to allow for expansion in the freezer
- For a smooth jam – (rather than slightly chunky), you can blend or puree the tomatoes before cooking
- Peeling tomatoes is optional – even though you don’t need to peel the tomatoes for this recipe, you certainly can remove the skins to make the jam smoother. See my easy instructions on how to peel tomatoes in my Pisto Manchego recipe, another fabulous way to use your bountiful summer harvest.
- Use erythritol with caution – recipes that have a long cooking time can cause erythritol to seize up and crystallize after cooling, leaving a gritty or crunchy texture. If you want to use it, skip the initial cooking of the tomatoes covered. I've found that the additional 30 minute cooking time can cause the jam to be crunchy, like the erythritol never dissolved. You can use allulose, which is less sweet, so you'll need to add another ¼ - ⅓ cup for the same amount of sweetness. Also consider using stevia, xylitol or a liquid sweetener if not using regular sugar.
How to store
Your tomato chilli jam recipe will keep in the refrigerator for up to a week in a sealed container or freeze for up to 6 months. I like to store them in small mason jars. If canning, it can be stored for up to a year.See post for Variations!
Nutrition
Serving: 2tablespoons | Calories: 15kcal | Carbohydrates: 3g | Protein: 0g | Fat: 0g | Cholesterol: 0mg | Sodium: 200mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Net Carbs*: 2g
https://radfoodie.com/tomato-chilli-jam/
