Tuesday, August 16, 2016

We Be Jammin'... Smokey Tomato Jam

Smokey Tomato Jam
Found on puttinupwitherin

Yield: 6 half pints


* 6 pounds tomatoes (I used julians)

* 1-3/4 cups sugar

* 1/2 cup fresh squeezed lime juice

* 1-1/4 Tbsp ground cumin

* 2-1/2 Tbsp smoked paprika

* 1/2 tsp cayenne pepper

* 1/2 Tbsp salt


1. Wash tomatoes. Line un-greased baking sheet with tomatoes (1 layer). Broil tomatoes for approximately 30 minutes or until skin is charred enough to your liking.

2. Blend charred tomatoes in a food processor or blender until chunky.

3. In a large-sized, non-ionized pot combine tomatoes and remaining ingredients and bring to a boil. Reduce heat to low and simmer for about an hour or until jam-like consistency is reached. You'll want to stir the jam occasionally as it becomes thicker to avoid burning.

4. Ladle hot tomato jam into prepared half pint jars leaving ~1/2 inch headspace. Wipe rims, apply lids and rings (finger tight) and process in a hot-water bath for 15 minutes.

5. Remove jars from canner and let cool on a folded towel for 12-24 hours.

6. Enjoy!

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