I was raised in a small, upland community where Miracle Whip was as common as mayonnaise and Dijon mustard was considered posh. Today, gratefully, the culinary scene has improved a bit. Especially during the summer months, when the town’s weekly farmers market features a more creative array of fruits, vegetables, and assorted small-batch baked and canned items.
When we’re lucky, we arrive early enough to snag a few jars of our favorite savory, spicy jams. But at summer’s end, our grocery store (which inexplicably used to carry a few, more compelling options) seems to have regressed to selling only the same tired, jellies and jams. Passable on a decent slice of toast, but useless on a baguette sandwich or a charcuterie board.
If you aren’t familiar with jams as a savory condiment? This is a fabulous recipe that requires no special culinary expertise. And while it does take time? It doesn’t take brain power; so it’s the perfect rainy day activity while watching a football game in the background. Meanwhile, your house will smell absolutely yummy! And don’t be intimidated by the canning process. We’ve provided a link below to safe, simple instructions. No special equipment required (other than Ball canning jars/lids, also linked.)
Savory Tomato & Jalapeño Marmalade
Ingredients (Yields contents for 12, 4oz canning jars….with a bit left over for hors d’oeuvres!)
8 lbs. Roma tomatoes (stem-tops removed, sliced in thirds, and seeded)
4-6 jalapeño peppers, chopped (This is to taste. If you don’t like things too spicy? Remove the white membrane and seeds).
1 orange
1 lemon
1/4 c. apple cider vinegar
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground allspice
3/4 tsp. ground cloves
3 c. sugar
Directions
Preheat oven to 400°
- Line two rimmed baking sheets with parchment paper.
- Place tomatoes in large bowl, sprinkle with salt/pepper, and drizzle with olive oil. Toss a bit to be sure they’re evenly coated. Place on lined sheet pans in single layer.
- Roast in 400° oven for 20 min.
- While tomatoes are roasting, add jalapeños to same bowl that held tomatoes and toss with a bit more olive oil and a sprinkle of salt.
- After 20 min., remove tomatoes from oven, add jalapeños to pan and return mixture to over for another 20 min.
- While tomatoes and peppers cook, prepare orange and lemon. Remove outer rinds of both fruits with a paring knife; taking care to remove as little of the white pith as possible (to prevent bitterness). Slice cut rinds into small slivers.
- Remove and discard all pith from fruit of lemon and orange and chop into small pieces. Take care to remove seeds. Pour fruit and juices into a large, Dutch oven. Add slivered rinds.
- After final 20 min, pull tomatoes and peppers from oven. Add to Dutch oven.
- To the tomato/pepper/fruit mixture, add apple cider vinegar, cinnamon, allspice, cloves, and sugar.
- Bring mixture to a boil, uncovered, on stovetop.
- After reaching a boil, reduce heat to a simmer and cook until reduced. Approximately 2 hours. Stir the mixture often to ensure it doesn’t stick to bottom of pot.
Canning Tips & Advice
Don’t allow this step to intimidate you. I use the simple method of boiling my canning jars to properly create a seal. I follow America’s Test Kitchen’s directions that include the USDAs recommended guidelines for jams/jellies. It is simple. Just be sure to have proper Ball jars on hand. The disc portion of the lids (not the rims) can only be used once, so take note of that. You can buy replacements, so feel free to store the jars and rims following use.
The cooling process takes place over 24 hours at room temperature. The jars will seal themselves during this time. You can test the seal by pressing on the lid with your finger. An unsealed lid will flex and make a small popping sound. Once properly sealed, the lid will not longer flex or make a sound.
P.S. Other than the Ball jars? I own no special canning equipment. I boil the jars right in the same Dutch oven I used to make the jam. I do not own a special rack that fits inside the pot either. And I use grill tongs to remove them. So yeah, this is pretty simple stuff!
Products & Inspiration
Owning a good set of 2 heavy, rimmed baking sheets is the ticket to soooooo many good meals and dishes. These pans from Nordicware are excellent, heavy, and simply get better with time. The 4 oz. Ball jars I’ve linked here come in sets of 12 with the lids and rims included. I like the smaller size since I seldom use more than one 4 oz serving at any given cocktail hour (or lunchtime on a sandwich.) They make thoughtful and convenient hostess gifts as well! Especially when presented in one of these fabulous mini block print bags from Hitchcock Paper Co.
