CanningCraft Creates: Honeyed Tomato-Jalapeno Jam

Allison Carroll Duffy
Allison Carroll Duffy

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Here’s Allison:

It always seems to me, here in Maine, that our yearly growing and harvesting time frame lags a bit behind that of our neighbors in warmer climates. With April frequently cold and rainy, and consistent heat rare before June, heat-loving crops like tomatoes, peppers, and eggplants that are grown outdoors often don't reach their peak until late August, and sometimes even early September.

At least that's the case in my family's garden. This has been a fantastic tomato year for us, and we enjoyed eating a few of them here and there during August, but true to form, it wasn't until Labor Day weekend that we started to haul in real quantities of these red beauties. September has been a whirlwind of picking and canning--about 110 pounds down so far (made into sauce, salsa, and crushed tomatoes, primarily), with more to go.


Now that it's October, and the vines are still surprisingly full, the big question is how much time is left--for the remaining tomatoes to ripen, and for me to get them inside before the first frost, which could come any day now. Even still, with lots of our tomato staples put up now, these past few days have felt a little less pressured, and I've found myself itching to make something new and different. So I thought I'd work up a tomato jam to use up some of our extra, along with some lovely green jalapenos we have growing in the garden as well.

This jam definitely has a good strong kick, but the honey tempers the heat quite a bit, and adds a pleasing complexity to the jam. It's delightful on a whole wheat cracker, along with a piece of sharp cheddar cheese.

Honeyed Tomato-Jalapeno Jam

DSCN1280Honeyed Tomato-Jalapeno Jam is a low-honey cooked jam made with Pomona’s Pectin. Pomona's Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy. This recipe was created by Allison Carroll Duffy for Pomona’s Pectin.

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona's pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Honeyed Tomato-Jalapeno Jam Ingredients

3¼ pounds tomatoes
¼ cup finely chopped jalapeno peppers
2/3 cup bottled lime juice
4 teaspoons calcium water
1¼ cups honey
4 teaspoons Pomona's Universal Pectin Powder


Honeyed Tomato-Jalapeno Jam Directions

1. Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.

2. Remove skins from tomatoes. To do this, heat a pot of water to boiling, place tomatoes in boiling water -- just a couple of tomatoes at a time -- for 30 to 60 seconds, or until the skin splits. Remove tomatoes from boiling water and immediately submerge them in a large bowl of ice water. The skins will slip right off. If the skin did not split during blanching (which occasionally happens), simply nick the skin with a paring knife and peel the skin off. Discard the skins.

3. Slice tomatoes in half, remove and discard the cores, then dice the tomatoes.

DSCN10894. Place diced tomatoes and the finely-chopped jalapeno peppers in a large sauce pan and bring to a boil. Reduce the heat slightly and cook for 10 minutes, stirring occasionally.

5. Remove the pan from the heat, empty the tomato mixture into a bowl or other heat-proof container, then measure out 4 cups of the tomato mixture. (If you have any left over, you can use it for something else.) Pour the measured quantity of the tomato mixture back into the sauce pan. Add lime juice and calcium water, then stir to combine.

6. In a separate bowl, combine the honey and pectin powder. Mix well and set aside.

7. Bring the tomato mixture to a rolling boil over high heat. Add the honey-pectin mixture, Then stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve pectin. Return the jam to a full boil, then remove from heat.

8. Remove hot jars from canner and fill jars with jam, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to "fingertip tight" (until resistance is met, and then just the tiniest bit more).

9. Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)

10. Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner.

11. Allow jars to cool undisturbed for 12 to 24 hours. Then confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use. Eat within 1 year. Lasts 3 weeks once opened.

Recipe by Allison Carroll Duffy. To print the recipe only, click here, scroll to the bottom of the page that comes up, and click the Print button.

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0 Responses

  1. Dorene
    | Reply

    I made this tomato jam (tasted great); it did not jell on counter, put in the fridge and it jelled but won’t stay jelled at room temp? 🙁 I feel I did everything correctly. The question I have is: I used large tomatoes and you mention cutting in half to remove core. Is this the meaty part with seeds that I should have removed? I did not; I only removed the top part where the stem was. Thank you for clearing this up for me 🙂 Dorene

    • Mary Lou Sumberg
      | Reply

      Hi Dorene,
      What Allison means when she says to remove the core is, if there is a hard (sometimes yellowish) part, just inside the tomato, at the top, right under the stem. She isn’t saying to remove the pulp and the seeds.

      Question for you: Did you re-measure so that you were working with exactly 4 cups of cooked tomato-pepper mixture?

      If your jam jells in the refrigerator but not at room temperature that indicates that there is some pectin doing its job, but not enough pectin to keep it jelled at room temp.

      Sounds like you may have a mismatch between the amount of tomato mixture and the amount of pectin you used.

      Second question: How many jars did you end up with?

      Possibly you need to re-make the jam adding more pectin. Once I hear back from you, we can take it from there, either via email or the phone.

  2. Karen Duncan
    | Reply

    Do you have a recipe for Green Tomato & Jalapeno Jam?

    • Mary Lou Sumberg
      | Reply

      Dear Karen,
      I’m sorry but we don’t have a recipe for Green Tomato and Jalapeno Jam

      You could try following the Honeyed Tomato-Jalapeno Jam recipe but substitute green tomatoes for the ripe tomatoes. Green tomatoes are more acid than ripe tomatoes so it may change the amount of sweetener needed for optimal taste. You may need a little more. Our recommendation would be to follow the recipe as written and then taste after the pectin is completely dissolved but before jarring and if it needs more sweetener, you can add a little more at that point, stir well, bring back to a boil, boil and stir for 1 minute, then jar and process.

      If you’d rather sweeten with sugar than honey, we would recommend 2 cups of sugar (or less) for stirring the pectin into. Same as above, taste after the pectin is completely dissolved but before jarring and if it needs more sweetener, you can add more at that point, stir well, bring back to a boil, boil and stir for 1 minute, then jar and process.

      We say an equivalent of 1-1/4 cups of honey is about 2-1/2 cups of sugar.

      I hope this helps. Thanks for using Pomona’s.

  3. Jennifer
    | Reply

    Leave the skin on the tomatoes. Cut into pieces and cook as in the recipe. After tomatoes are cooked, take your stick blender and blend until smooth. You won’t know the skins are in the mixture and it gives them a wonderful texture and saves time. You can also blend the peppers with the tomatoes or put in after if you want the “bite” of the pepper.

    This gives the jam a wonderful texture and cuts down on jam making time.

    • Mary Lou Sumberg
      | Reply

      Thanks so much for sharing your ideas on this recipe, Jennifer.

  4. Michael Perret
    | Reply

    Wow Allison. You’ve already got me won with all your sweet canning concoctions. Now my “savory tooth” is starting to itch!

    Your garden and kitchen adventures never cease to intrigue and inspire me, even if they leave me with a big space to fill in my tummy…Keep up the good work!

    | Reply

    Would it be possible to have a print key for just the recipe so we don’t waste as much paper printing stuff we do not need to read again?
    Bert Mayberry

    • Mary Lou Sumberg
      | Reply

      Hello Bert,
      Thanks for your comment. It is a good idea. I have now made a link on the bottom of each of Allison’s blog posts to the Recipe page for the recipe in that post. Clicking on that link will you take you to the recipe only and make it easier to print just the recipe.

  6. pat
    | Reply

    it looks like there are no seeds …have they been removed ?

    • Mary Lou Sumberg
      | Reply

      Dear Pat,
      If you look closely at the pictures, you may be able to see the golden dots of the seeds. They weren’t removed for this recipe. If you want to remove them, you can, just be sure that you have 4 cups of tomato-jalapeno mixture to work with when adding the lime juice and calcium water.

      Thanks for using Pomona’s, and happy jamming!

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