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Spicy Tomato Jam

This versatile jam can be used as a meatloaf topping, on a grilled cheese sandwich, on BLTs, on bruschetta with a creamy cheese, with roast beef, served with fried eggs & bacon, mixed with mayo on burgers, on pizza with caramelized onions & blue cheese, or with baked beans.

Makes approximately 5 pints.

Recipe courtesy of Tricia Holmes-Lahar of Holmes Made Salsa


  • 6 lb fresh tomatoes

  • 2 gallons water

  • 2 cups cider vinegar

  • 1 cup apple juice

  • 3 cups brown sugar

  • 3 tsp salt

  • 1/2 tsp cayenne

  • 1 tsp black pepper

  • 1 tsp ground mustard

  • 1 tsp allspice

  • 1 tsp cumin

  • 1 lemon (sliced thin with peel)

  • 1 Tb. minced garlic

  • 2 cups fruit pectin


  1. Place tomatoes in large pot & pour the boiling water over them; allow to sit for 5 minutes.

  2. Remove tomatoes from boiling water and place in ice-water bath.

  3. Slip off skins, and core stems.

  4. Coarsely chop tomatoes in food processor.

  5. Combine tomatoes, vinegar, apple juice, brown sugar, salt, and spices into a large non-reactive pot. Bring the mixture to a boil while stirring; reduce heat and simmer, stirring frequently until liquid is reduced by half (approx. 30-45 min.)

  6. Add the lemon slices and cook for 15 minutes.

  7. Scoop out lemon slices and add pectin. Remain on heat until the pectin is dissolved.

  8. Follow BALL canning directions for 15 minutes at a full boil.


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