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

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