Orange Tomato Jam with Smoked Paprika

Page: www.foodinjars.com/2012/09/orange-tomato-jam-with-smoked-paprika/

| Course Type: Jams/Preserves

(1 review)

View photos (2)

Tags: summer spicy preserves local canning

Recipe Review

Thick and smokey, sweet and tangy - this jam could be classified as a sweet BBQ sauce!

Although the recipe calls for orange tomatoes (and that is what I used), I think this would work just as well with the standard red tomato.

To get the jam to gel, I really had to cook it down a lot. To fit this into my schedule, this jam was prepared on three consecutive evenings - and refrigerated in between. The result is spectacular. Thick, flavorful, and a deep color.

How to use? This is often a problem for me, so this morning I tried toast, spread with this jam, and topped with an egg (over-easy, shown in picture 2). The result was spectacular. The two were an amazing complement.

Variation - I followed the recipe with only one exception, except instead of adding the cayenne pepper, I tripled the ginger.

(1) useful  

Comments

Leeka - 21st September 2012
I'm really intrigued by the sound and look of this jam. I'm not a jam maker, is it difficult? Do I need special equipment?

Queezle_Sister - 21st September 2012
The jam is easy -- it just takes a while to cook. Canning is a bit more work. I like the ritual -big vats of hot water, and special tools to place each jar in, and then retrieve, from the boiling water bath. But you don't have to do any of that. You can simply freeze it, or make a small batch and store in your refrigerator. The recipe does take sugar, though, which might be an issue for you.
I'm canning more this year than ever. Now I'll have to work really hard to use it all winter.

aj12754 - 21st September 2012
Took me about 5 seconds after reading your review to pop over to the website and print this off ... your find such fun stuff to make and eat!

I'm thinking I might try a version of this with Szechuan peppercorns.

Queezle_Sister - 21st September 2012
AJ - that sounds great! Do let us know how it turns out. I've become a tomato jam maniac!

Leeka - 21st September 2012
I guess with the sugar, it would keep for a short while in the fridge? We are not big jam eaters in our house but I used to love red pepper jelly. Every time I buy a jar of raspberry jam, it actually sits for so long it gets moldy.

Queezle_Sister - 21st September 2012
We eat jam - but mostly because we use it to sweeten yogurt. But yea, I've tossed my share of store-bought old musty jam jars!

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