Smoky Tomato Jam
5 lbs tomatoes, diced (about 10 cups)
4 lemons, zested and juiced (about 3/4 cups juice)
3 3/4 cup brown sugar
2 tsp fresh ginger, minced
2 tsp fresh turmeric, minced (optional)
1 tsp cinnammon, ground
1 tsp cloves, ground
1 tsp chipotle powder or pepper flakes
3 smoked chipotle peppers, minced or fresh jalapeno peppers, minced, seeds removed
2 smoked paprika peppers, minced or 1 tsp smoked paprika
2 smoked serrano peppers, minced (optional)
EQUIPMENT:
6-1/2 pint jars or 12-1/4 pint jars
New lids and clean rings for jars
Clean towel
Clean, damp cloth
Canning funnel
Large Ladle
Before you start preparing tomatoes, clean and sterilize enough canning jars to hold your tomato jam. A cycle through the dishwasher is best. While jam is cooking down, place jars in a 200 degree oven. Separate lids and place them into a small pot. Add enough water to cover lids. Bring to a boil, then reduce to low to keep warm throughout canning process.
Gather clean jar rings and have them handy along with a fork or tongs to remove lids from hot water, a clean towel to remove jars from oven, a wide-mouthed funnel, a large ladle, and a damp cloth to wipe jar rims after filling.
Zest lemons using a vegetable peeler or lemon zester. Jjuice lemons. Add juice and zest to a large, heavy pot.
Add diced tomatoes, brown sugar, ginger, turmeric, spices and peppers to the pot, and bring to a boil on med-high heat stirring constantly. Once a rolling boil is achieved, reduce temperature to hold a slight boil, and simmer, stirring occasionally until jam is considerably thicker, 2-3 hours depending on the amount of liquid in the tomatoes.
Cook jam to 210 degrees on a candy thermometer,. A cold spoon dipped into the mixture should coat the spoon and not drip off easily. Once you're reached this thickness, begin putting mixture in jars.
Remove one jar from the oven, place funnel in jar and ladle enough jam to fill jar to 1/4" from the jar rim.
Wipe jar rim, remove lid from hot water, place on jar and add ring, tightening gently. Invert the jar for a minute or two, then flip upright.
Continue this process until all jam is in jars. Any extra can be stored in the refrigerator for several weeks.
Leave jars undisturbed on a towel or wooden cutting board until they seal. You will hear a popping sound as each jar seals. After 8-10 hours, inspect jar lids to ensure they are inverted in the center indicating a seal. Place any that have not sealed into the refrigerator and store them there until they are consumed.
Jars that have sealed can be stored in a cool, dark pantry for up to two years.
NOTE: This is an heirloom recipe that I have used for years without any issues. However, current guidelines recommend processing in a boiling water bath. If you are uncomfortable with the heirloom process, please follow these instructions for waterbath canning.
