Cake that tastes wonderful, is moist, and is a fantastic way to use up leftover apples.
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs |
| Additional Time: | 1 hr |
| Total Time: | 4 hrs 20 mins |
| Servings: | 32 |
| Yield: | 4 cups |
Ingredients
- 4 pounds tomatoes, peeled and chopped
- 1 large apple, peeled and chopped
- 1 cup raw sugar
- 1 yellow onion, diced
- ½ cup brown sugar
- ¼ cup apple cider vinegar
- 3 tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon ground cayenne pepper, or more to taste
Instructions
- Combine tomatoes, apple, sugar, onion, brown sugar, apple cider vinegar, lemon juice, salt, and cayenne in a large pot; bring to a boil. Reduce heat and simmer, stirring occasionally, until dark and syrupy, about 2 hours 30 minutes. Continue simmering until mixture thickens to a jam-like consistency, about 30 minutes more.
- Remove jam from heat and cool to room temperature, 1 to 2 hours. Transfer to lidded containers and refrigerate.
- Add more cayenne if necessary to reach desired spice level.
- Jam will keep for several weeks in the refrigerator or you can process for long-term storage.
Reviews
Good stuff. I tweaked it a little by adding some baby carrots. Great savory-sweet flavor.
This is great! I also cooked longer to thicken. I had just cooked a bunch of apples to make applesauce before they spoiled so I subbed the apple for 1c applesauce (unsweetened). I find almost everything too sweet so I completely omitted the raw sugar. Just did 1/2 cup dark brown sugar. It’s almost a perfect amount of sweetness if not slightly on the sweeter side. I could not detect any cayenne in this quantity, but I’m ok with that. Ended up with about 3.5 cups of jam.
The Spicy Tomato Jam recipe turned out really well! I added fresh ginger which I peeled and grated finely! The recipe is foolproof and my family absolutely loves the jam as a condiment on sandwiches, burgers and different roasted meat.
I had a combination of yellow and red tomatoes and thought this jam would be perfect to use up the last of our harvest. Although this jam did have a nice balance of sweetness and acidity and was very tasty, not even a hint of spiciness came through.
Cooked longer than directed to thicken
After cooking 2 1/2 hours I ran the jam through a chinois to remove the seeds. Then returned the jam to the pot and thickened for 30 minutes. The result is a silky smooth texture. I ended up with a little less than 2 pints of jam. Spooned it over small bite size medallions of polenta for a lovely appetizer.