Don’t let the summer tomato crop disappear before making this delicious jar of jam!
This Tomato Chile Jam has been my favorite sweet and savory jam for several years now. I was tempted to keep it to myself but it’s just too good not to share. It’s not a PB&J jam nor a jam for toast. It’s more of a jam to eat with crackers, pour over baked brie or use as a marinade. My favorite use is as a marinade for pork, such as these pork kabobs with tomato chile jam marinade.
There are only four ingredients to this tomato chile jam: tomatoes, red chile sauce, lemon juice and sugar. No pectin. If you don’t already have some red chile made up in the refrigerator or in the freezer, then you will need to make a red chile sauce from powder and let it sit in the refrigerator overnight. Since so little of it is used in the jam (3 tablespoons), the rest can be used for burritos or enchiladas. (See Kitchen Notes to know why I use the sauce rather than just powder or flakes.)
For the tomatoes, it’s best to use fresh, homegrown, meaty tomatoes. They don’t have to be red tomatoes, just good firm, meaty tomatoes. However, you really can use any type of tomato. Just a warning…the more watery the tomato, the longer you’ll have to cook the jam to get a good consistency. But whether you cook for 30 minutes or an hour, this tomato red chile jam is SO worth it.
Tomato Red Chile Jam
Before starting you might want to review my Kitchen Notes on Making Quick &Easy Jams.
This is a refrigerator jam and not intended to be sealed and stored in the pantry. All you need is a very clean jar. Once the jam has cooked to consistency, pour into jar, let cool and refrigerate. This jam will keep for several months in the refrigerator.
"*" See Kitchen Notes for more information or links to special ingredients.
- 1 ½ pounds cored and coarsely chopped tomatoes*
- 3 Tbsp. New Mexico red chile sauce*
- Juice from one lemon or lime
- 12 ounces sugar
Sterilize a pint jar: (2 methods) Sterilize the jar in a hot water bath OR, wash and rinse a pint jar. Add about an inch of water to the jar and place in the microwave for 2 minutes. Using jar grips, pour out the hot water and place jar on a clean towel until ready to pour.* (Please read the related Kitchen Notes before doing this!)
- Transfer the chopped tomatoes to a sauce pan. Using an immersion blender, pulse the tomatoes a few times to eliminate larger pieces and break up the skins. Don’t be tempted to puree’ unless you want to stand at the stove stirring for an hour. The tomatoes become watery enough with a few pulses.
- To the tomatoes, add the red chile sauce, sugar and lemon juice.
- Heat over medium heat, stirring frequently until sugar has thoroughly dissolved.
- Increase the heat to medium high until the mixture starts to boil.
- Bring to a full rolling boil, stirring constantly. (If you can’t get it to a full boil, then increase the heat a bit more.) A full rolling boil is a boil that can not be stirred down.
- At full boil, stir very frequently for 15 to 20 minutes, scraping the sides and keeping the mixture from boiling over or burning. If the boil is too vigorous, lower the heat.
Once the mixture starts to thicken (after about 15 minutes), stir constantly for another 10 to 15 minutes*. If using a candy thermometer, cook to 205ºF. Since I use this jam primarily as a marinade, I leave it a little thinner than other jams.
When the jam becomes thick and glassy, pour into the pint jar, place the lid on the jar, and let cool. Once cool – refrigerate.
Red Chile – Red chile sauce works better in this jam than powder or flakes. With the sauce you get other flavors such as garlic, onion, toasted cumin/coriander, and oregano. All of these ingredients help to give this jam its savory element. As I mentioned before, you can quickly make a red chile from powder using this recipe. OR, prior to making the jam, you can make red chile from dried pods.
Amount of Red Chile – Don’t be tempted to add more red chile because you think it’s not hot enough or because you can’t really taste it when you first start the cooking process. The chile heat and flavor intensify as the liquid from the tomatoes evaporates.
Tomatoes – As I mentioned earlier, you can use any type of tomato for this jam or a mix of tomatoes; however, the meatier the better. Watery tomatoes will increase the cooking time to possibility as much as an hour. The main criteria are that the tomatoes are ripe and that you like the flavor. This isn’t hard to come by if they are homegrown.
Cook Time and Consistency – As with any jam, the longer you cook the jam, the thicker it becomes. The same is true here, but it does take a very long time to get a stiff jam because of all of the water in the tomatoes. I have found 30 to 35 minutes and a temperature of 205ºF (for an elevation of 5000 feet) yields a nice consistency. At sea level, look for a temperature of 215ºF or just cook until it becomes thick and glassy. Remember that it will thicken up a bit once it sits overnight in the refrigerator.
If your palate craves sweet and spicy like mine does, you’ll be tempted to just grab a spoon and eat this jam right out of the jar. That is a great way to enjoy it, but be sure to keep a little for other uses that I mentioned earlier like these scrumptious Pork Kabobs. Of course you can always make another batch. 🙂 Enjoy!
If you enjoy this spicy Tomato Chile Jam, then you should check out these other spicy chile jams.
For more jams ideas, check out this collection of Quick & Easy Jams as well as my Jams & Jellies category. For more instructional information about quick & easy, small batch jams, click this link for more Kitchen Notes/Tips on How to Make Quick & Easy Jams.
This looks so lovely MJ! I love the sweet/spicy/savory flavor combination. I don’t have a vegetable garden, but I can get really good tomatoes year ’round, and the red chile sauce is never a problem! I can’t wait to try it!
I don’t have home grown tomatoes. Any way to make this quality canned tomatoes?
I haven never tried this with canned tomatoes, but I see no reason why they wouldn’t work. I would drain off at least half of the liquid however. Also, I would use the unsalted variety. If you try, please let me know how it works. Cheers, MJ
Tomato Red Chile Jam, baked brie and crackers ? I’m all in !!!
That is a very yummy way to use this jam!
This jam sounds out of this world. Spicy, sweet and what a treat! Can imagine all kinds of uses for it. Ribs just came out of the oven. How delicious would your jam be on the side. A little savory. A little sweet. We are all about that!
Thanks Bobbi, Oh yes, a little jam with the ribs would be simply marvelous!
Hello from southern NM! This was absolutely delicious by its own and on pork and chicken. I enjoy this on crackers with sharp cheese for a snack, but my favorite is on a grilled cheese with sharp cheddar and grilled onion on sourdough bread. Just a couple of observations. At one minute 30 seconds, my Ball jar exploded in the microwave. I do not recommend this method to sterilize jars. I put mine in a water bath. Second, I didn’t have any red chile on hand to make sauce, but I did have a bit of Sprouts Red Enchilada sauce leftover. I used 4 tablespoons and it was perfect for my palate. Thank you for an unusual, but delicious recipe. I think I’ll can this jam while tomatoes are in season in the farmer’s market and send to my east coast friends and family for holiday gifts along with green chile jelly.
Thanks so much for your comments Jax! Very interesting about the jar exploding in the microwave – Bummer!!! Your microwave must be a higher powered one than mine. But a very good precaution and one I will make a note of in my recipe. Thrilled that you enjoyed the jam! It is one of my favorites because it’s that mixed of savory, sweet and spicy. Love the idea of the grilled cheese with sharp cheddar and jam. That sounds absolutely yummy. We’ve served it with melted brie and cracker which is also quite good. I hope your family and friends enjoy your gifts from New Mexico! What a great gift giver you are. Thanks again. Cheers, MJ
Just fabulous! Thanks for bringing it on over. Cheers
You bet Carole! And thanks for sharing each week! You’re the best!
MJ, your Tomato Red Chile Jam is making my mouth water! What a wonderful condiment! Thank you so much for sharing it with us at the Hearth and Soul Hop.
Thanks you so much April!
Looks delicious, love to taste this one. Thanks for sharing with Hearth and soul blog hop, pinning and tweeting.
Thank you Swathi and happy to have shared!
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looking forward to more recipes!
Thanks for stopping by Jean!!! Hope to see you back.
Oh I can’t wait for the future post on marinating pork with this jam. I’m sure you know by now that I am a pork person and I will try any marinade for my pork especially the belly part. Oh yum! Thank you, MJ and I hope you have a good week! 🙂
Yes, I do remember that you are a pork lover. I’ll have that recipe for you soon. 🙂 This jam has become my standard marinade for pork kabobs. You’re going to love it! Thanks Ray and hope you’re having a great week as well.
I’m reading a book called Maya’s Notebook, and last night it was talking about making tomato jam — what a coincides. I’ve never made tomato jam, now I have to try our your spicy-sweet recipe. Thanks MJ!
I had to look up Maya’s Notebook and saw is was written by Isabel Allende. I’ve never read any of her books but I have her “House of Spirits” on hold. Can’t wait to read her. Now you’ve peaked my interest even further. 🙂 Tomato Jam is amazingly good stuff! I hope you give this a try! Thanks for your comments Nancy!
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Tomato jams I know actually, did it twice and posted. But I think none of mine had a lovely added kick like yours with the red chile. Will have to try next time!
I need to go back and check out your tomato jams. I’ve been making this one so long, that I’m “might” be ready to try something different. 🙂 I’m sure yours are awesome! Thanks Evelyn!
I bet this is totally addictive like Thai Sweet chili sauce! Oh boy can’t wait to try this! Do you think I could use some bird chilis in this recipe, cooked…? I can see all kinds of culinary opportunities with this sauce!
Actually Bobbi, that’s a good comparison….It is that addicting. 🙂 Thanks and hope you’ve had a great weekend!
You’re a genius! I have to try this! Perfect for some crackers with my candied jalapenos! YUM!
Candied Jalapenos – WOW – those sounds fabulous! Are they on your blog? Thanks for the nice comments Pamela!
I have no problem making the red chile sauce. Love leftovers. This sounds right up my alley. Thanks for sharing with us! Sounds like it would also be great on grits! Love the tip on sterilizing. That might explain why when I made a refrigerator plum jam last year that it crystallized so quickly?
I’m with you on that Abbe. I can always find something to do with red chile sauce. 🙂 Love the idea of putting it on grits! I love honey on grits and red chile, so why not this. YUM! Give the microwave sterilization a try. It hasn’t failed me yet. Thanks for your comments Abbe!
Wonderful idea, MJ. I have been making lots of tomato experiments for my pantry but recently limit myself to ketchup and Indian tomato chutney (my number one!). Now I’m wondering if I should add this beauty to my collection…. Thank you for sharing this precious recipe with us.
Is the Indian Tomato chutney on your blog? I’ll check. I have more tomatoes to work with. 🙂 Thanks Sissi!
MJ – I simply love the color of your Tomato Red Chile Jam! It is gorgeous and luscious and only 4 ingredients?!?! Wow!
Between the tomatoes and the red chile you do get a rich red! Thanks Shashi!
I can picture this jam over warm homemade bread or with game as main course! Looks delicious! Pinned!
This jam and quail…YUM! Great idea Katerina! Thanks for the idea and for pinning!
I make a savory tomato jam every year and we love it on chicken, potatoes, meatloaf, etc. I like this version with the chiles though – I bet it’s terrific!
Thanks Amy! I’m going to have to try this on potatoes. That sounds good!
I know I would love this NM spiced jam on crackers but I think I would also really enjoy it as a marinade… a little experimentation might be in order :D. And, is it just me, or would a tablespoon or two of this red chile jam not work deliciously over some Greek yogurt? mmm…. licking lips over here. Meanwhile… do you know the blogger ‘some the wiser’ she (Allison) is also in New Mexico and just posted Hatch Green Chile Raspberry Muffins… what can I say, I thought of you dear MJ. I love seasonal cooking/baking and you ladies have it goin’ on! 🙂
Thanks so much Kelly! Yes, we snacked on crackers and jam last night. 🙂 Thanks for telling me about Allison!! No, I didn’t know of her so I just left her a comment. She has a beautiful blog! A great find!
Mmm, baked brie or goat cheese was exactly what I was thinking when I saw this post! Sweet and spicy is a favorite for us, gotta try this. 🙂
Goat cheese – that’s another good one!! Thanks Judy! Hope you’re doing well!
I would love to top of any sandwich with this jam… turkey especially! Looks amazing!
This does sound good on a turkey sandwich. Thanks Ramona!
Oh, my. If the tomatoes finally kick in this fall, I am so going to make this.
Are your tomatoes slow as well? Last year I was getting tons of tomatoes by now, but this year, it’s been slow. Good luck and thanks for your comment!
Looks fantastic!
Thanks Tessa!
I love how brilliantly red this is. I used to make a tomato jam to serve with savoury foods but lost the recipe! It’s great that this is so simple to make and requires so few ingredients and you don’t even need a sterilised jar xx
Thanks so much Charlie! I do have to admit, after reading your comment I realized that I had forgotten the step on prepping the jar. I don’t really “sterilize” it in the normal way, but I do prep the jar by cooking it in the microwave. So please read the new step 1 of the instructions! Thanks for your comments as always!
I have no idea what you’re talking about!! This jam is awesome on toast – trust me!! I’ve used the jar you gave me on toast for breakfast more times than I can count!! ?
I stand corrected. 🙂 Thanks Darlin!
This looks and sounds AMAZING!!!! If I still have tomatoes left on Friday I will make up a batch before we leave. If not, I will buy more tomatoes and make some when we get back next week. Can’t wait!
Thanks Nads! I think you’ll love it! 🙂
on cracker and cream cheese YUM
You bet cha! YUM! Thanks Zsuzsa!
Wow, I think this will go well with Marmite sandwich
I’ve never had a Marmite sandwich. Sounds like something I need to investigate. Thanks Raymund!
Totally summer in a jar! A fantastic recipe to make now and savor as the season begins to change.
Thanks so much Deb! Definitely a jar to savor, that’s why I usually make about 3 of them for the winter/spring. 🙂
Oh wow, this looks great! I make a green tomato jam, but the flavor you’ve added to this is much, much better. Terrific recipe — thank you so much!
I’ve never made a green tomato jam, green tomato pickles, but not jam. Sounds yummy! Thanks John!
This is not only great for the crackers, it would be fantastic to spread on some toasted artisan bread or even 100% rye bread! Thanks for sharing, MJ.
Love the idea of the Artisan bread and the rye bread sounds especially enticing. Thanks Angie!