Tomato Poblano Jam Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 Cups Tomatoes, Skin removed & Chopped (remove seeds if desired)
1 Medium Onion, Chopped
1 Poblano Pepper, Chopped
2 Cloves Garlic, Minced
1 Cup Granulated Sugar
1/2 Cup Brown Sugar
1 Tsp. Red Pepper Flakes (add more or less depending on desired heat)
1 1/2 Tsp. Canning or Pickling Salt
1 Tsp. Ground Cinnamon
1 Tsp. Ground Ginger
1/2 Tsp. Ground Allspice
1 1/2 Cups Apple Cider Vinegar
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Directions: |
Directions:Drop the tomatoes in boiling water for a minute and then remove them to an ice bath. This will allow the skin to just peel off. (If using thin skinned tomatoes feel free to leave the skins on).
In a large heavy-bottomed pot add all ingredients and stir well. Bring to a boil over medium heat while stirring often. Reduce heat and cook until mixture thickens to desired consistency. I usually cook this mixture for about an hour to 1 1/2 hours.
Ladle into sterilized jars to 1/2" below the rim. Remove air bubbles and add more jam as needed. Wipe rims and place on sterilized lids. Tighten rings to fingertip-tight.
Process jars in a boiling water canner for 15 minutes submerged in 1" of water over the lids. Take lid off of the pot and turn off stove but leave jars in the water for 5 more minutes.
Transfer jars to a towel-lined surface and let rest until they come to room temperature. Make sure jars have sealed. You will hear them popping. Refrigerate any jars that do not seal. |
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Number Of
Servings: |
Number Of
Servings:5 - 6 Jars (8 ounce jars) |
Preparation
Time: |
Preparation
Time:2 - 3 Hours |
Personal
Notes: |
Personal
Notes: I used tomatoes, onion and Poblanos from my Creeksong CSA and garlic from Against the Grain. This jam is great with about everything. I especially like it with eggs and burgers.
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