Spicy Refrigerator Tomato Jam

spicy refrigerator tomato jam

There’s nothing better than searing a catfish fillet in butter and serving it with a dollop of this tomato jam for a quick weeknight dinner. 

Spicy Refrigerator Tomato Jam
Makes 4 Cups
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  1. 2 pounds cherry tomatoes
  2. 1 pound sugar
  3. ½ cup fresh lemon juice
  4. ¼ cup chopped fresh basil
  5. ¼ serrano chile pepper, seeded and finely chopped
  6. 2 pint-size canning jars, lids, and bands
  1. Preheat oven to 325°. Line baking sheets with aluminum foil.
  2. Cut tomatoes in half lengthwise, and place in a single layer on prepared baking sheets. Bake tomatoes for 30 minutes or until softened. Cool. Remove and discard tomato skins.
  3. In a Dutch oven, combine tomatoes and sugar, and cook over medium heat, stirring frequently, until sugar dissolves. Bring to a boil. Boil for 7 to 8 minutes. Remove from heat, and stir in lemon juice, basil, and chile pepper.
  4. Sterilize jars, lids, and bands just before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill.
  5. While tomato mixture is still hot, ladle into jars, filling to within ¼ inch of the rims. Wipe rims with a clean, damp cloth, and seal jars with lids and bands. Cool completely. Store jam in refrigerator for up to one month.
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