Spicy Tomato Jam The Best Recipes

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Spicy Tomato Jam

"More like a enjoy than a true jam, this spicy delicacy will tingle your flavor buds and is a incredible way to apply a bumper crop of tomatoes and terrific over cream cheese with crackers! I continually get rave critiques on every occasion I open a jar of this jam. Use as you will a savor – amazing over cream cheese served with crackers! "

Ingredients :

3 kilos tomatoes
1 gallon boiling water
1 cup cider vinegar
half of cup apple juice
1 half cups brown sugar
1 1/2 teaspoons salt
half of teaspoon floor black pepper
1/2 teaspoon ground mustard
half of teaspoon floor allspice
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 lemon, quartered and sliced skinny

Instructions :

Prep : 10M	Cook : 32M	Ready in : 1H40M

Place the tomatoes in a big pot and pour the boiling water over the tomatoes; permit to sit down 5 minutes. Remove tomatoes from boiling water and region in ice-bloodless water till cool enough to deal with. Slip off skins and stems.
Coarsely chop the tomatoes in a food processor; reserve any juices and add to chopped tomatoes.
Combine vinegar, apple juice, brown sugar, salt, black pepper, mustard, allspice, cumin, and cayenne pepper in a big non-reactive pan over medium warmness; cook and stir till sugar dissolves completely; stir inside the chopped tomatoes. Bring the aggregate to a boil; reduce warmness and simmer, stirring frequently, till liquid has reduced via half of, 30 to 45 minutes. Add the lemon slices and prepare dinner some other 15 mins.
Sterilize the jars and lids in boiling water for at the least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the pinnacle. Run a knife or a thin spatula around the insides of the jars when they had been filled to eliminate any air bubbles. Wipe the edges of the jars with a wet paper towel to dispose of any meals residue. Top with lids, and screw on earrings.
Place a rack in the backside of a big stockpot and fill halfway with water. Bring to a boil over excessive heat, then cautiously lower the jars into the pot the use of a holder. Leave a 2 inch area between the jars. Pour in extra boiling water if essential till the water stage is at the least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and system for half-hour.
Remove the jars from the stockpot and vicinity onto a cloth-included or timber surface, numerous inches aside, until cool. Once cool, press the pinnacle of each lid with a finger, ensuring that the seal is tight (lid does not flow up or down in any respect). Store in a groovy, dark location.

Notes :

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