This sweet and tangy rustic tomato spread is nicely balanced with onion, peppers, and garlic. Delicious on crisp crostini, avocado toast, pita chips, or crackers. Also fantastic as a condiment in sandwiches.
1jalapeñoseeded and diced (leave in seeds for spicier jam)
3-4clovesgarlicminced (1½ Tbsp)
1-2inchknob fresh gingerpeeled and minced (1 Tbsp)
2poundsripe tomatoescoarsely chopped*
½cupcoconut sugardate sugar, or brown sugar**
1tspcumin
¼tspcinnamon
3Tbspfresh lime juice***
½tspsalt
Instructions
Process the onion, bell pepper, jalapeño, garlic, and ginger in the food processor until minced well. Transfer to the Instant Pot, stir together, and press “sauté”.
Meanwhile, process the tomatoes in the food processor until diced. Transfer the tomatoes to the Instant Pot, and stir in the coconut sugar, cumin, and cinnamon. Press cancel.
Make sure the gasket is seated properly, then lock the lid in place and ensure the sealing knob is turned to "sealing".
Set for 5 minutes on Pressure Cook (manual/high pressure), then allow the pressure to release naturally.
Press Cancel and remove the lid.
Stir in the fresh lime juice and salt. Taste and adjust seasonings and sugar, if desired.
Using the “Sauté” function, cook the tomato jam for about 20-25 more minutes, stirring occasionally, until the liquid has mostly evaporated and the preserves thicken up a bit. You may need to stir more frequently near the end to prevent the jam from sticking. (It should resemble the consistency of pickle relish.)
Taste and adjust seasonings to preference.** Press cancel.
Transfer the hot jam to sterilized glass jars. Cover with sealing lids and secure with the corresponding canning rings. Turn the jars upside down for 15 minutes. Then turn the jars right-side up and allow the jam to continue cooling to room temperature.**
Store the sealed jam in the refrigerator for about one month. Alternatively, process in a water bath for 20-25 minutes or freeze for longer storage (see above post or notes below).
Notes
* You can use any ripe red tomato, though roma and capellini are great options. Feel free to use green tomatoes to make a green tomato jam.** I recommend using coconut sugar, date sugar, or brown sugar for more flavor and nutrients. You can use white sugar if you prefer. Also, I only use ½ cup of sugar because I want the tomatoes to shine in this recipe. If you prefer a sweeter Tomato Jam, wait until after pressure is released and you have added the lime juice and salt. Why? Lime juice and salt may enhance the sweetened flavor. Once you have added the lime juice and salt, taste the Tomato Jam and increase the sugar a little at a time (up to ½ cup for a total of 1 cup), depending on how sweet you prefer. I recommend tasting after each addition to avoid adding too much.*** I love the way lime enhances this Tomato Jam. You can also use lemon juice, vinegar, apple cider vinegar, or orange juice. It’s your choice.- Proper Canning Seal: You’ll know the seal is successful if there is no give on the lid. If you can press down and feel the sealing lid give or move or hear it popping as you press down, the jar did not get a good seal and must be refrigerated. (You can also process in a water bath for 20-25 minutes.)- This Instant Pot Tomato Jam also freezes well. Transfer to an air-tight freezer-safe container and wrap in paper and store in the freezer for up to three months. The paper will help prevent ice crystals from forming. Thaw overnight in the refrigerator before use.