Serve this savory Spicy Tomato Pepper Jam with a burger, BLT, grilled cheese, or grain bowl, or whisk it into a salad dressing.
Spicy Tomato Pepper Jam
Makes about 2 cups
Ingredients
- 1 tablespoon unsalted butter
- 1 cup chopped yellow onion
- ½ cup chopped seeded poblano pepper (about 2 medium)
- ¼ cup chopped Fresno pepper
- 2 teaspoons minced garlic
- 3 pounds vine-ripened tomatoes, cored and cut into chunks (about 8 cups)
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- ¼ cup apple cider vinegar
- 2¼ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- 2 teaspoons minced fresh thyme
Instructions
- In a large skillet, melt butter over medium-high heat. Add onion, poblano pepper, and Fresno pepper; cook until tender and lightly browned, about 5 minutes. Add garlic, and cook until fragrant, about 1 minute. Add tomatoes, sugars, vinegar, 2 teaspoons salt, and black pepper; bring to a boil. Reduce heat and gently boil, stirring and mashing tomatoes occasionally, until thickened, about 2 hours and 30 minutes to 2 hours and 45 minutes.
- Stir in thyme and remaining¼ teaspoon salt. Let cool completely. Spoon into a storage container. Cover and refrigerate for up to 2 weeks.
Could this be water bath canned for longer storage? I have a ton of tomatoes from our garden and would like to make a larger batch of this if it could be canned. Thanks!
Yes I’ve done it several times