Spicy Tomato Jam

Recipe View 5 mins Prepare the Tomatoes: Place tomatoes in a large pot and cover with boiling water. Let sit for 5 minutes. (Prep time: 5 minutes)

Recipe View 10 mins Cool and Peel: Remove tomatoes from the hot water and transfer to an ice bath until cool enough to handle. Slip off the skins and remove the stems. (Prep time: 10 minutes)

Recipe View 5 mins Chop Tomatoes: Roughly chop the tomatoes in a food processor. Reserve any juices released and add them back to the chopped tomatoes. (Prep time: 5 minutes)

Recipe View 5 mins Combine and Simmer: In a large, non-reactive pot, combine cider vinegar, apple juice, brown sugar, salt, black pepper, ground mustard, allspice, cumin, and cayenne pepper. Cook over medium heat, stirring until the sugar has completely dissolved. (Prep time: 5 minutes)

Recipe View 2 mins Add Tomatoes: Stir in the chopped tomatoes, including any reserved juices. Bring the mixture to a boil, then reduce heat to a simmer. (Prep time: 2 minutes)

Recipe View 45 mins Reduce and Thicken: Simmer, stirring frequently to prevent scorching, until the liquid has reduced by about half. This should take approximately 30-45 minutes. (Cook time: 30-45 minutes)

Recipe View 15 mins Add Lemon and Cook: Add the thinly sliced lemon quarters and continue to cook for another 15 minutes, stirring occasionally. (Cook time: 15 minutes)

Recipe View 5 mins Sterilize Jars and Lids: While the jam is simmering, sterilize your canning jars and lids in boiling water for at least 5 minutes. (Prep time: 5 minutes)

Recipe View 10 mins Fill Jars: Pack the hot jam into the hot, sterilized jars, leaving about 1/4 inch of headspace at the top. Use a knife or thin spatula to remove any air bubbles from the jam. (Prep time: 10 minutes)

Recipe View 5 mins Wipe and Seal: Wipe the rims of the jars clean with a damp paper towel to remove any residue. Place the lids on top and screw on the rings until snug, but not too tight. (Prep time: 5 minutes)

Recipe View 5 mins Process Jars: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat. Carefully lower the jars into the pot using a jar lifter, ensuring they are spaced about 2 inches apart. Add more boiling water if needed, so the water level is at least 1 inch above the tops of the jars. (Cook time: 5 minutes)

Recipe View 30 mins Boil and Process: Bring the water to a full, rolling boil, cover the pot, and process for 30 minutes to ensure a proper seal. (Cook time: 30 minutes)

Recipe View 8 hrs Cool and Check Seal: Carefully remove the jars from the stockpot and place them on a cloth-covered surface or wooden board, several inches apart. Let them cool completely. As the jars cool, you should hear a 'pop' sound as the lids seal. (Cooling time: Several hours)

Recipe View 5 mins Check the seal by pressing down on the center of each lid. If the lid doesn't flex up and down, it's properly sealed. Store in a cool, dark place. (Prep time: 5 minutes)