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.

Allison says:

“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.”

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.

DSCN11062. 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.

DSCN1089Place 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 as one of her occasional guest blog posts on the Pomona’s Pectin website. Read the full blog post here.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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14 thoughts on “Honeyed Tomato-Jalapeno Jam

  1. First time using Pamona’s, and first time making a jam using pectin. I thought it wasn’t going to jell, but sure enough, it did. The recipe is good, so thanks for taking me somewhere I haven’t been!

    • Hello Laura,

      You sure can! Be sure to note that you will need to “measure out 4 cups of the tomato mixture. (If you have any left over, you can use it for something else.)”.

      Happy jamming!

  2. I am allergic to citrus and was out of honey. Used Apple cider vinegar and sugar. Was surprised that the vinegar did not overwhelm the delicate tomato flavor. Actually quite good. I used 2 cups of sugar.

    • Hi Robin,
      It is fine to substitute vinegar for the lemon or lime juice in any of our recipes. The important thing is that the vinegar is standardized to 5% acidity, which apple cider vinegar should always be unless it’s homemade.

      I’m happy you got in touch with us about what you did. It makes sense that both of your substitutions would work well with this recipe. In some recipes, the substitution may affect the flavor more than in this one. Congratulations on figuring it out and making it work for you!

      Thanks for using Pomona’s Pectin — and happy jamming.

  3. Would you suggest a certain type of tomato for this recipe? Could roma tomatoes be used? Was this recipe designed with a type of globe tomato? Thank you.

    • Dear Annee,
      I’m sorry it took a few days to get back to you. I wanted to check in with Allison Carroll Duffy, since she created this recipe. Her response is that any type of tomato is fine for this recipe, including Roma tomatoes.

      I hope this answers your question — and happy jamming!

    • Hi Melissa,
      Yes, you can substitute lemon juice for the lime juice. The flavor will likely be a little different, but it should still be good! And lemon and lime juice are equivalent as far as safe water bath canning.

      Thanks for using Pomona’s, and happy jamming.

    • Dear Lisa,
      Yes, substituting agave for the honey in the recipe will work. The taste will likely be a little different, but if agave is your preferred sweetener, it can always be substituted for honey in our recipes.

      Thanks for using Pomona’s — and happy jamming.

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