Tomato and Jalapeno Jam

Posted on 08 June 2010

When I was last at a farmer’s market I became slightly over eager about the new summer produce (well, almost-summer produce). Somehow, this translated into my coming home with 3 pints of little, ripe grape tomatoes. I diligently added them to every salad I ate for a week, momentarily pondered making a chilled tomato soup but at the last minute decided that this jam would be the perfect way for the last pint of these beauties to get used.

This is my first attempt at a savory jam. As a serious cheese lover, I have long been a fan of the savory jam especially when the jams have even the slightest kick to them. This jam has a whole chorus of high kicks to it, from the jalapenos, the ginger and the garlic. The vinegar and the sugar help to round the flavor out and make it sweet and spicy all at the same time.

I was amazed at how quickly the jam thickened. Keeping the skin on the tomatoes not only keeps more nutrients from the fruit but it also helps with the thickening process. And here is some more good news – tomatoes are better for you when they are cooked than when they are raw. Crazy but true! I spent at most five minutes preparing the ingredients, threw some in a blender, then poured the puree with the rest of the ingredients in a saucepan and just stirred occasionally.

I served this jam on the side of my Pork and Potato Croquettes to my darling man and it got rave reviews!! It could honestly be served with a thousand things, just a few off the top of my head: anything grilled, anything eggy and breakfast-y (it would be amazing with an omelette or a frittata), or as I mentioned above, with cheeses.

Notes: If you are unable to find jalapeno peppers, you can use any peppers that are a similar level of heat.

Tomato and Jalapeno Jam, makes 1 cup (8 fl oz)
1 pint ripe grape tomatoes (about 9 oz)
2 green jalapeno peppers, (see Notes) halved and seeds mostly removed
2 garlic cloves, peeled and roughly chopped
3/4 inch piece ginger, peeled and roughly chopped
1 tbsp fish sauce
3/4 cup sugar (about 5 oz)
3 1/2 tbsp red wine vinegar

1. In a blender combine tomatoes, jalapenos, garlic, ginger and fish sauce.

2. Blend until pureed.

3. Add puree, sugar and vinegar to a small saucepan and bring to a boil. Reduce heat to medium low and simmer for 30-40 minutes, until reduced by a third. Stir occasionally to make sure the jam is not burning.

4. Pour into sterilized jar and allow to cool at room temperature. Once cooled, store in fridge for up to 2 weeks.

8 responses to Tomato and Jalapeno Jam

  • Adam says:

    An inspired recipe. I would like a jar and cheddar cheese please.

  • Vienna says:

    Tell me about it!! I was literally staring in the fridge when it hit me. It’s my first take on jam and I must admit it turn out pretty well :) I may just become a crazy lady with walls and walls of preserves! Thank you for reading Tiny Test Kitchen!

  • Lonna says:

    Ooh, I think I may try this…looks great.

    I think I have made something similar alongside a Moroccan meal, but only made enough for the dinner and haven’t thought much of it since. Silly…

    • Vienna says:

      Hi Lonna, this sauce is a remarkably versatile condiment, bringing a little spicy and a little sweet to everything you add it to. It is also the perfect thing to make over the summer when tomatoes are on sale! Thank you for reading Tiny Test Kitchen!

  • Becky says:

    Sounds interesting, but how does it ” gel” since there is no pectin in it? How thick is it-the consistency of a jam or more of a sauce?

    • Vienna says:

      Hi Becky, the skins of the tomato help the jam to thicken. It’s pretty amazing! The same way that they do in ketchup. Let me know how it turns out when you make it. Thanks for reading Tiny Test Kitchen!

  • Ellen Henry says:

    They serve something very like this at a Restaurant here in Albuquerque with their Calamari..soooo much better than plain old marinara. I am growing two kinds of cherry tomatoes, and will use this to preserve them and make Christmas presents! If someone doesn’t like the thickness, they could always throw in a little cornstarch slurry to thicken it up more.

  • Stacie Anderson says:

    Do you have to add the fish sauce and ginger

  • Leave a Response

    my foodgawker gallery

    Recent Posts

    Tag Cloud

    Appetizers bacon bacon recipe barbeque sauce bbq bbq recipe beef braise breakfast breakfast recipe cheese chicken chicken recipe chocolate condiment cooking dessert dips edamame hummus entree food french grilling grilling recipe ham recipe herbs hors d'oeuvres italian japanese lamb recipe mexican pasta dish pork recipe portugal portuguese potato recipe recipe rice dish salad sandwich seafood side dish soup southern recipe vegetarian


    is proudly powered by WordPress and the SubtleFlux theme.

    Copyright ©