Spicy Yellow Tomato Jam
Prep time: 
Cook time: 
Total time: 
Serves: 4 pints
  • 5 lbs tomatoes
  • 3 cups sugar or 2½ cups of honey
  • ½ cup lime juice
  • 1 T freshly grated ginger
  • 1 T cinnamon
  • ½ t ground cloves
  • 1 T salt
  • 1-2 T red pepper flakes - adjust to your taste
  1. Core and finely chop the tomatoes. Save yourself some time and use the food processor. I don't skin them or deseed them - if you chop the tomatoes fine enough you won't notice the skins, plus they help thicken the jam.
  2. Add all ingredients to a large stainless steel pot and bring to a simmer over medium heat. Reduce heat to low and keep a simmer. Simmer for 2-4 hours until the jam is thick. The jam should separate when you stir the bottom of the pan with a wooden spoon.
  3. Fill hot pint or half pint jars with jam, allowing ¼ inch head space.
  4. Wipe jar rims and place hot lids on jars.
  5. Process in a water bath canner with water at least one inch over tops of jars for 20 minutes.
  6. Remove jars from canner and allow to cool completely (at least 12 hours) before checking seals.
  7. Makes 2-4 pints (4-8 half pints) - depending on tomato type.
Recipe by My Kitchen Clatter at https://mykitchenclatter.com/spicy-yellow-tomato-jam/