Spicy Fresh Tomato Jam Recipe
"Canning Recipes Online"
3 medium tomatoes (about 1 pound)
1 small onion, chopped
1/3 C. apple jelly
3 T. cider vinegar
2 T. fresh tarragon leaves, chopped
1/2 t. dried red pepper flakes
1/4 t. salt
Have a bowl of iced water ready.
Cut an X in the bottom of each tomato and blanch it in boiling water for 10
seconds. Remove tomatoes with a slotted spoon and transfer to ice water. The
skins should slip off. Peel, seed and chop tomatoes.
In a saucepan over medium-low heat, add tomatoes, onion, jelly, vinegar,
tarragon, red pepper flakes and salt. Bring to a boil, stirring frequently until
thickened, about 40 minutes. Cool jam to room temperature. Jam keeps, covered
and chilled, 1 month. Bring jam to room temperature before serving.
Makes 1 cup, serving size 2 tablespoons