Tomato Jalapeno Jam

Why We Love Tomato Jalapeño Jam

Tomato Jalapeño Jam is our favorite way to level up a summer grazing board. Sweet and spicy with a touch of heat, it’s the kind of easy recipe that turns everyday cheese and crackers into something unforgettable. We always have mild cheeses, artisan crackers (like our Homemade Cheese Crackers or La Panzanella Croccantini), and something homemade like this jam, spicy Black Bean Hummus, or creamy Artichoke Dip to round out the spread.

It’s also great to make ahead and keep in the fridge for those last-minute hangouts. Whether you’re pulling together a weekend board or hosting impromptu cocktails, this Jalapeño Jam is always a hit. Add fruit, honey, and a few flowers, and you’ve got a board that’s as beautiful as it is delicious.

• TOMATOES: we like Roma tomatoes, plum tomatoes or vine-ripened tomatoes
• GREEN ONIONS: (scallions)
• JALAPEÑOS: fresh jalapeño peppers
• GARLIC: fresh garlic cloves
• CILANTRO: fresh cilantro, chopped
• VEGETABLE OIL: vegetable oil or neutral oil
• SUGAR: granulated sugar
• WATER: filtered water
• CUMIN SEEDS: whole cumin seeds
• SMOKED PAPRIKA: smoked paprika adds depth of flavor
• PEPPERCORNS: whole peppercorns (we like rainbow peppercorns)

*see recipe card for quantities.

Instructions

1. Cut peppers in quarters lengthwise and remove seeds for a milder heat profile.
2. Cook Jalapeños: In a medium sauce pan, place sugar and water and heat over medium heat until sugar is dissolved. Add pepper strips and continue to cook for 10 minutes on medium-low.
3. Crush spices: While peppers are cooking, use a mortar and pestle to crush the garlic, peppercorns, and cumin seeds. 
4. Remove Peppers: After the jalapeño mixture has cooked, remove peppers, save for later, and transfer liquid to a dish. Refrigerate until cool.
5. Add Tomatoes and Simmer: In the same pan, add oil and chopped green onions, tomatoes and spice mixture and cook 10-15 minutes over medium until mixture has thickened slightly. Remove from heat and add cilantro and reserved liquid. 
6. Add Back Peppers: Mix and then add chopped pepper strips.
7. Refrigerate in covered container for at least 1 hour before serving.

Storage

• Store: Once cooled, transfer the jam to an airtight jar or container and keep it in the refrigerator. It will stay fresh for 2 to 3 weeks.
• Freeze: You can also freeze jalapeño jam. Let it cool completely, then place it in a freezer-safe container. It will last for up to 3 months. Thaw in the fridge overnight before serving.