Spice up your pantry: Homemade tomato and jalapeño jam

If you love the idea of sweet, spicy, and savory flavors coming together in a delicious jam, then tomato and jalapeño jam is just what your pantry needs! This versatile condiment is perfect for spreading on toast, pairing with cheese, or even glazing over meats. The balance of ripe tomatoes, fiery jalapeños, and just the right amount of sweetness makes it a must-have for any home canner. Let’s dive into how you can make and preserve this delightful jam.

Spicy jam just out of the canner

Note: This is my own recipe, not a lab-tested one. I adapted it from the USDA-tested spiced tomato jam, with extra acid from cider vinegar and bottled lemon juice, and only dried spices (no fresh peppers or garlic). It has less sugar than the tested version, so keep opened jars in the fridge.

Ingredients you’ll need

Makes 4 half-pint jars.

• 3 cups ripe tomatoes, diced

• 1½ teaspoons of grated lemon peel

• 1 tsp garlic powder

• 3 cups granulated sugar

• ½ cup apple cider vinegar

• 1 tablespoon bottled lemon juice

• 1 teaspoon salt

• ½ tsp smoked paprika (optional, for a deeper flavor)

• 1 tsp dried jalapeño powder (or hot pepper powder)

• 1 package (1.75 oz) low or no sugar needed pectin

Prepping the tomato

Instructions

1. Prepare the tomatoes

Begin by washing your tomatoes thoroughly. Peel the tomatoes by blanching them in boiling water for 30 seconds, then transferring them to an ice bath. The skins will slip off easily. Core and dice them.

2. Cook the jam base

In a large, heavy-bottomed pot, combine the diced tomatoes, apple cider vinegar, lemon juice, lemon peel, salt, and spices. Hold back the sugar for now. Stir well and bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 45 minutes, stirring occasionally.

Cooking down the pulp

3. Add the pectin and sugar

Mix the pectin with ¼ cup of the sugar and stir it into the simmered tomato base. Bring it to a full rolling boil (a boil you can’t stir down), stirring constantly. Add the remaining sugar, return to a full rolling boil, and boil hard for 1 minute, stirring constantly. Remove from the heat.

4. Test the consistency

To check if the jam is ready, place a small spoonful on a cold plate and run your finger through it. If it wrinkles slightly and holds its shape, it’s done! If it still looks loose, don’t keep cooking it: pectin jams firm up as they cool and can take a day or two to set fully.

5. Prepare for canning

While the jam is cooking, heat your canning jars and lids by keeping them in hot water. Keep them warm until ready to fill.

6. Fill and process the jars

Carefully ladle the hot jam into hot half-pint jars, leaving ¼ inch of headspace. Wipe the rims clean, place the lids on, and screw the bands on fingertip-tight. Process the jars in a boiling water bath for 10 minutes at up to 1,000 feet, or 15 minutes at 1,001–6,000 feet. I'm at 2,273 feet, so I do 15.

7. Cool and store

Remove the jars from the water bath and let them cool completely on a towel-lined countertop. Check that the lids have sealed properly—if they don’t pop when pressed, they’re sealed! Store in a cool, dark place for up to a year.

Ways to enjoy your tomato and jalapeño jam

• Spread it on toasted baguettes with cream cheese for an easy appetizer.

• Pair it with sharp cheddar or goat cheese on a charcuterie board.

• Use it as a glaze for grilled chicken or pork.

• Stir it into a vinaigrette for a spicy-sweet salad dressing.

• Add a dollop to a breakfast sandwich for an extra kick.

  
  

• Want more heat in the pantry? Try my home-canned green jalapeños or my home-canned Mexican salsa.

With its perfect blend of sweet and spicy, tomato and jalapeño jam is sure to become a favorite in your household. Happy canning!