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5 from 1 vote

Orange Tomato Jam with Smoked Paprika

Ingredients

  • 12 cups chopped orange tomatoes
  • 2 1/2 cups sugar
  • 1/2 cup lemon juice
  • 1/4 cup apple cider vinegar
  • 1 tablespoon salt
  • 1 tablespoon red chili flakes
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon cayenne

Instructions

  • Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, gently boil the jam until it reduces to a sticky, jammy mess. Cooking at a fairly rapid pace, it should take about an hour of cooking.
  • When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.
  • When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.