Shades range from light yellow to pink to dark red tinged with black
After a weekend of salads, pasta dishes and popping tomatoes like candy, the rest went into one big batch of spicy jalapeno tomato jam. The level of spicy heat will depend on the spice level of your jalapenos. Mine were super spicy. A result of the brutally hot summer? Maybe.
Jalapeno & Tomato Jam
makes over 7 cups
2 heaping cups cherry tomatoes, halved
3 cup red and green jalapenos, sliced
1 large Vidalia onion
1 red pepper, sliced
1 cup sugar
6 cloves garlic, finely minced
1 teaspoon dried pepper flakes
1 teaspoon black pepper, freshly ground
1 teaspoon paprika
Simmer all in a large stainless steel sauce pan for at least 20 minutes. Stir frequently and keep an eye on the stove at all times. Allow jam to reduce to your desired consistency. Cool. Use immediately &/or refrigerate.
The first cup of my jam made a perfect last-minute condiment for a grilled chicken dinner.
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