Smoky Tomato Jam
- 20m Prep Time
- 1h 15mCook Time
- 1h Ready In
4 or 5 half-pint jars Please read How to Process. In this recipe, smoked paprika and optional chipotle add smokiness and a little heat. Oven-roasting the tomatoes removes much of their moisture, decreasing the amount of time you’ll have to cook them down on the stovetop.
Ingredients
- 5 pounds Roma, San Marzano, Amish Paste, or other sauce tomatoes, halved
- 2 cups sugar
- ⅓ cup bottled lemon juice
- 1 tablespoon smoked paprika
- 2 teaspoons pickling salt
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- (½ teaspoon chipotle chile powder)
- 5 pounds Roma, San Marzano, Amish Paste, or other sauce tomatoes, halved
- 2 cups sugar
- ⅓ cup bottled lemon juice
- 2 teaspoons pickling salt
- 1 teaspoon black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 5 pounds Roma, San Marzano, Amish Paste, or other sauce tomatoes, halved
- 2 cups sugar
- ⅓ cup bottled lemon juice
- 1 tablespoon smoked paprika
- 2 teaspoons pickling salt
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- (½ teaspoon chipotle chile powder)
- 5 pounds Roma, San Marzano, Amish Paste, or other sauce tomatoes, halved
- 2 cups sugar
- ⅓ cup bottled lemon juice
- 2 teaspoons pickling salt
- 1 teaspoon black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
Let's Cook
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Step 1.
Preheat the oven to 400°F. Lightly oil 2 large baking sheets or, for easier cleanup, line the baking sheets with parchment paper. Place in a single layer on the baking sheets, cut side up: 5 pounds Roma, San Marzano, Amish Paste, or other sauce tomatoes, halved
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Step 2.
Roast until the tomatoes are shriveled and lightly browned, 35 to 40 minutes. If desired, slip the skins off the tomatoes.
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Step 3.
Transfer the tomatoes to a large heavy pot and stir in: 2 cups sugar; ⅓ cup bottled lemon juice; 1 tablespoon smoked paprika; 2 teaspoons pickling salt; 1 teaspoon red pepper flakes; 1 teaspoon black pepper; (½ teaspoon chipotle chile powder)
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Step 4.
Bring to a boil, then reduce the heat to medium-low to simmer, stirring frequently, until thick, 30 to 40 minutes. When placed on a plate, a spoonful of the jam should stay in a mound and not exude watery liquid.
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Step 5.
While the jam cooks, prepare a water-bath canner, gather all your canning equipment, and have ready 5 clean, hot half-pint jars.
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Step 6.
Ladle jam into prepared jars, leaving ½ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 20 minutes. Let cool completely and store as directed.
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Step 7.
This version takes longer to cook down than version I but has a lovely, lightly smoked flavor.
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Step 8.
Prepare a smoker. Place cut side up on the grate of the smoker or on a rack: 5 pounds Roma, San Marzano, Amish Paste, or other sauce tomatoes, halved
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Step 9.
Smoke between 225° and 250°F for 1 hour. If desired, peel the skins off the tomatoes.
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Step 10.
Transfer the tomatoes to a large pot and stir in: 2 cups sugar; ⅓ cup bottled lemon juice; 2 teaspoons pickling salt; 1 teaspoon black pepper; 1 teaspoon ground coriander; 1 teaspoon ground cumin
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Step 11.
Bring to a boil, then reduce the heat to medium-low to simmer, stirring frequently, until thick, 30 to 40 minutes. When placed on a plate, a spoonful of the jam should stay in a mound and not exude watery liquid. Ladle into prepared jars and process as directed in version I.