Spicy Tomato-Cider Jam
For the thickest jam, use paste or Roma tomatoes. We like to combine a mixture of paste and heirloom varieties to achieve the most eclectic tomato flavor. If you have a bumper crop, you can double the recipe, but keep in mind it will take about twice as long—about 2 hours—to simmer down into jam.
Ingredients
- 4 to 5 lb. ripe tomatoes, cored and chopped
- 1 cup fresh apple cider
- 1½ cups natural cane sugar
- ¼ cup cider vinegar
- 3 to 5 red chile peppers, seeded and chopped
- 1 Tbsp. grated fresh ginger
Instructions
- Combine tomatoes and cider in a large, heavy-bottomed pot. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until reduced by about half. Stir in peppers and sugar. Simmer, stirring frequently to prevent scorching, until reduced to about 4 cups, about 1 hour.
- Transfer jam to containers or jars and refrigerate up to 3 months or freeze up to 1 year. Or, to can the jam, fill clean hot half pint or pint jars with hot jam and process in boiling water canner 10 minutes.