Spicy tomato jam using fresh tomatoes
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Tomato Jam
How to make a spicy tomato jam: Cooking for me is often a creative process so when I set out to make my spicy tomato jam, I really didn’t know exactly how I was going to achieve it until I browsed the cupboard shelves for inspiration. There it was in the shape of a block of guava jelly.
The guava fruit is typically eaten like an apple although in other countries like Pakistan where it is the national winter fruit, it is eaten with a mix of spices known as a ‘masala’. Masala often contains cayenne pepper, cumin, cinnamon, all of which I had available in the kitchen. I had also read that due to their high level of pectin, guava fruits are often used to make candies, jams and marmalade. Perfect for my spicy tomato jam!
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Makes up to 1 litre (2 pints)
- 1 kg fresh tomatoes
- 400 grams guava jelly
- 200 grams sugar
- 2 level tablespoon ground cumin
- 1 level tablespoon ground cinnamon
- 2 teaspoons ground cayenne
- 8 tablespoons lime juice
- Prepare a bowl of boiled water, place the tomatoes in the water for a few minutes until the skins begin to split. Then remove the skins.
- Remove the core of each tomato and dice into pieces of equal size.
- Place the tomatoes with all the other ingredients, into a large pot.
- Bring to the boil then reduce to a slow simmer and cook, stirring often (almost constantly to avoid it burning on the bottom), until the jam is reduced by half.
- Prepare sterilized jars and preserve the jam in the usual way.
![Tomato Jam](https://i0.wp.com/thebigdreamfactoryrecipes.com/wp-content/uploads/2015/01/tomato-jam-320.jpg?resize=320%2C240&ssl=1)
NOTE:
To preserve in jars, this is how I do it:
- Place the lids in boiling water to sterilized.
- Place clean, dry jars in the oven on low, for up to 20 minutes.
- Remove the jam from the heat and while it is still hot, pour it into HOT jars.
- Lid immediately and turn the jars up-side-down and set aside for up to 20 minutes before turning them upright.
- Each lid should make the sound of a ‘POP’ as it creates a vacuum.
- After a few hours and when the jars are cool, press the centre of the lid. It should not move up and down.