spicy Tomato Jam

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Spicy Tomato Jam

2 lbs ripe tomatoes

1-2 serrano chili, seeded, finely chopped

4 cups sugar

1/4 cup lemon juice

1/2 cup fresh cilantro or fresh basil, minced

1 1/2 cups tomato juice

1. Bring a medium size pan of water to a boil.

2. Plunge washed tomatoes into boiling water for 30 seconds or until skin slips

easily when placed in cold water.

3. Remove tomatoes from hot water with a slotted spoon and plunge immediately

into cold water.

4. Cut off tops, remove skin and core (It is not necessary to remove all the

seeds but I would recommend removing the core.).

5. Cut the tomatoes into fourths, place in container of food processor along

with metal blade and pulse 2 to 3 times to chop being careful not to over

process.

6. Place the tomatoes in a large non-reactive pot or Dutch oven; simmer 10

minutes.

7. Add the chili and sugar, stirring to blend; add lemon juice, cilantro and

tomato juice stirring to blend.

8. Bring to a boil over high heat and stir until sugar dissolves; approximately

1 minute.

9. Boil gently for 10 minutes skimming off and discarding any scum that may

come to the surface.

10. Remove from heat, cover and allow to sit at room temperature for a minimum

of 8 hours; overnight is fine.

11. Return the tomatoes to heat, bring to a simmer and allow to cook until

thick and temperature on candy/jelly thermometer reaches 220 degrees;

approximately 20 to 30 minutes.

12. Skim off any foam, ladle into hot, clean, half-pint canning jars, and

leaving 1-inch of head space.

13. Wipe the rim of the jars with clean cloth, place on the lids and rings; put

the jars into a water bath canner with boiling water and process for 5 to 10

minutes or as recommended for your altitude.

14. Carefully remove the jars from the water and place on countertop on top of

a towel.

15. Allow jars to cool and check seal; label and store in cool place. Enjoy!

16. Note: If you don't have a candy/jelly thermometer; you can use the plate

test. Place a small plate in the freezer and allow to chill. Remove plate a drop

a small amount of hot jam onto plate, return to freezer for 1 minute. The

mixture should hold its shape when touched and not have watery edges.

RECIPE BY: PaulaG `1

 Hugz

karen