JoelF wrote:

RAB wrote:Spicy Tomato Jam
...
Takes up to an hour and a half, depending on how juicy your tomatoes are. Add lime juice and zest, and simmer 10-20 more minutes, or until consistency seems right.

I gave it about three hours on slow simmer. At that point it was pretty soupy with some good-sized tomato chunks (I didn't chop too small, tomatoes were not optimally-ripe supermarket ones despite a week on the countertop). A hit with the boat motor evened out the texture, but it still seemed kinda thin.
I'm hoping it thickens up as it cools.

Yep. I've now made this several times and the cook time really varies, depending on the water content of your tomatoes and the temperature at which you cook it. The trick, it seems, is to completely ignore the time and just cook it until it is the right consistency. The temperature should get it a bit more active than what I'd call a "slow simmer," but not so high that the jam caramelizes.

I'm glad folks are enjoying the recipe and I hope your batch makes you happy when you open up a jar.

--Rich

I'd like to echo how awesome the jam is. I made a half batch this week and between spoonfuls and a few grilled tomato jam/cheddar/bacon rillettes sandwiches, I am halfway through it.

Really top notch.

msmre wrote:...bacon rillettes...

Um, huh? Found it. Looks terrific and since there's no Do-Not-Try-This-At-Home warning, it is now on my list of things to try at home.

Thanks,
--Rich

re: the Tomato Jam,
if we just put it in a clean jar in the frig, do you know how long it will keep for?
can it be frozen?

I do not know how to can, but I have a big freezer.

I also have a boatload of ripe tomatoes, LOL

...sorry Cathy
it is on my list of things to learn...

I've had an open jar in the fridge for about 6 weeks and it seems fine to me. I haven't frozen any, but I don't see why you couldn't. Perhaps a more experienced jammer (is that the proper term?) will weigh in.
--Rich

irisarbor wrote:re: the Tomato Jam,
if we just put it in a clean jar in the frig, do you know how long it will keep for?
can it be frozen?

I do not know how to can, but I have a big freezer.

I also have a boatload of ripe tomatoes, LOL

...sorry Cathy
it is on my list of things to learn...

Reading the recipe would seem to indicte that this mixture would have a ph value lower than 4.6, such that a simple hot water bath canning meathod would be appropriate. Since the recipe calls for boiling the mixture, you would need to boil you jars for ten minutes or so then fill and cap. Just be sure to fill to the proper level (head space) such that a vacuum forms pulling the center of the lid down. Properly canned this should easily last a year on the shelf. You could probably store the mixture in the refrigerator for a couple of months with no ill effects with out the canning process.

RAB, how thick was your jam? Would a spoon stand up in it...more like catsup....thinner?

I'm still hoping someone will post the recipe for this: Scottish short bread

I know the scottish shortbread was Cynthia's , maybe if you PM her....

Uh... yup.

RAB...Dang it...my jam didn't get that thick. I'm going to have to take another crack at it!

Oh Cynthia....where are you!!!!

I made bacon rillettes (oh lord) and smeared it onto toasted baguettes, then topped with RAB's tomato jam. My oh my...it was great!

Glad that you liked the bacon rillettes.

As an experiment, I used 3 lbs. of Carolina Golds for another batch of the tomato jam and it made no appreciable difference on the color of the final product from the same quantity of very red tomatoes.

Go figure.

I made my tomato jam this weekend,
I used my own garden tomatoes which were 1/2 beefsteak and 1/2 roma,
but it took mine about 2 1/2 hours to boil down (must have been super juicy?)
I also cut the cayenne and chipotle in 1/2 and added one fresh jalapeno from the garden.
also added about a scant tsp of smoked paprika since I was decreasing the chipotle
It turned out really yummy and still pretty spicy- yielded 5 - 8 oz jars
My first successful jam ever.

I used all my red serranos, jalapenos, and cayennes to make Emerils recipe for home made hot sauce.
That turned out pretty nice too, but is now supposed to "age" for 2 weeks...
tastes pretty good right now...

irisarbor wrote:I made my tomato jam this weekend,
I used my own garden tomatoes which were 1/2 beefsteak and 1/2 roma,
but it took mine about 2 1/2 hours to boil down (must have been super juicy?)
I also cut the cayenne and chipotle in 1/2 and added one fresh jalapeno from the garden.
also added about a scant tsp of smoked paprika since I was decreasing the chipotle
It turned out really yummy and still pretty spicy- yielded 5 - 8 oz jars
My first successful jam ever.

I used all my red serranos, jalapenos, and cayennes to make Emerils recipe for home made hot sauce.
That turned out pretty nice too, but is now supposed to "age" for 2 weeks...
tastes pretty good right now...

I'd like to make RAB's spicy tomato jam. I am curious to know what kind of yield people are getting so I know how many jars to prep. Is five 8 oz jars based on the full 6 lb tomato recipe? Thanks

I did RAB's jam also and got about 5 8 oz. jars worth, I always prep a couple of extra in case I have more. I loved this recipe, it really came out well.