Tomato Jalapeno Jam
Prep time
Cook time
Total time
Serves: 3 quarts
  • 5 lbs peeled and quartered Roma tomatoes
  • 2 medium onions cut in very thin slices
  • 2 cloves garlic, smashed and chopped
  • 6 jalapeños, 4 seeded, 2 with seeds, minced
  • 4 inch piece fresh ginger, grated
  • 1 lime, juice and shredded peel
  • 1½ cup packed dark brown sugar
  • ½ cup pomegranate molasses
  • ¼ cup cider vinegar
  • 2 teaspoons salt
  • 4 teaspoons cumin
  • 1 teaspoon cinnamon
  • additional juice of 1 lime
  1. Combine all ingredients in a 5 quart heavy pan and bring to a boil over medium heat.
  2. Reduce to a simmer and cook until thick which can take 3 to 4 hours, depending how juicy your tomatoes are. if you are hanging right close by to keep a very close eye on it, you can raise the heat a bit, but be careful because once it starts to get thick it scorch rather quickly.
  3. Keep stirring at regular intervals to prevent sticking and burning.
  4. After two hours, I tasted and adjusted the flavors by adding a couple more jalapeños, a little more vinegar and salt – those amounts are reflected in the recipe. You need to adjust to suit your taste, keeping in mind that the flavors will intensify as the jam reduces.
  5. Taste again at the very end, and add salt and the additional lime juice to taste.
  6. Store in the refrigerator for about 2 weeks, in the freezer for much longer.
  7. It can be canned - the same directions you would use for canning salsa will work for this as well - probably best to can in pints or half pints so it gets used up before it goes bad in the fridge after opening.
Recipe by The Creekside Cook at