Lindsay Gilpin’s Local Tomato & Chili Pepper Jam

by | Sep 29, 2017 | Recipes, Tomatoes

Chef and owner of Back Door Bistro Wine Bar shared this recipe with us at the 2016 Tomato Day at Morningsun Herb Farm.  Lindsay and her assistant did a chef demo for us at Tomato Day out in the beautiful gardens of the farm. Those of us lucky enough to attend also were treated with a taste. This delicious jam is a perfect way to use up a large number of a variety of tomatoes and chilis.

Local Tomato and Chili Jam

Delicious mixture of sweet and spicy, this jam has many uses. For a quick and flavorful appetizer simply serve crisp crackers spread with creamy cheese and a dollop of the jam.
Print Recipe
Course: Appetizer
Ingredients Method

Ingredients
  

  • 4 pounds mixed fresh tomatoes, all sizes, shapes and colors
  • 2 pounds medium spicy chili Yellow wax peppers are very nice
  • 1.5 cup sugar
  • 2 inch piece ginger root, finely grated
  • 3 limes, juiced
  • 3 tsp kosher salt

Method
 

  1. Core all tomatoes, cut off scar at bottom and quarter.
  2. Cut off stem of peppers and cut into quarters.
  3. Pulse tomato and pepper in a food processor to chop into small pieces but do not puree. Do this in batches if needed.
  4. Add tomato, pepper, sugar, ginger, lime juice and salt to a heavy non-reactive pot. Cook down approximately 1 hour stirring frequently, making sure the pot does not scorch on the bottom. The mixture should be thick like jam. 
  5. Can in jars or store in refrigerator for up to two weeks.