Recipe By Elizabeth Carduff
Published on August 27, 2026
Serve this spicy jam over eggs, on sandwiches, or on crackers with a pungent cheese.
Time
1 hr 45 minYield
Makes two 1-cup jarsWhy This Recipe Works
Spicy tomato jam is a flavorful and unique way to transform your next tray of tomatoes. A great project for anyone new to jam making, this sticky spread is a cinch to make: Just combine everything in a large pot and cook the mixture down to a sweet and spicy ruby-red jam. Leaving the peels on the tomatoes gave our chunky jam a pleasant chew. In our attempts to achieve the right amount of heat, we started by adding three jalapeños, seeds included. The jam barely had a kick to stand up to the sweet tomato flavors but instead had a prominent grassy flavor from the chile peppers. We swapped the jalapeños for a single seeded habanero. This chile packed the heat we were looking for and brought a complementary fruity flavor. For an even spicier tomato jam, include the habanero seeds. This jam's pH is not low enough to make it safe for processing for long-term storage.
Ingredients
Instructions
Cook along with these step-by-step instructions
- Combine all ingredients in large saucepan and bring to boil over medium-high heat.
- Reduce heat to medium-low and simmer vigorously, stirring often and adjusting heat as needed, until mixture has thickened and darkened in color and measures slightly more than 2 cups, 1 to 1¼ hours. Let jam cool slightly.
- Using funnel and spoon, portion jam into two 1-cup jars, then let cool completely.
- Cover and refrigerate before serving. (Jam can be refrigerated for at least 4 months; flavor will become milder over time.)
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