Hot & Spicy Apple Tomato Jam

Hot & Spicy Apple Tomato Jam


5 cups tomatoes, diced & crushed (green, red, or mixed)

1 small apple, unpeeled, chopped and seeds removed

1 cup apple juice

6 jalapeno peppers

½ teaspoon cayenne pepper

1 tablespoon red pepper flakes

¼ teaspoon vanilla butter & nut extract

2 tablespoons lemon juice

2 boxes (pink) Sure Jell Premium Fruit Pectin

7 ½ cups sugar (measured into 2 bowls, 7 cups & ½ cups, respectively)


  1. Chop and measure tomatoes, apple, jalapenos, and juice. Pulse together in a blender to mince and mix together thoroughly. Place in large pot on stove.
  2. Add cayenne pepper, lemon juice, and extract to pot.
  3. Mix 2 boxes of Sure Jell Premium Pectin (pink box) with ½ cup of sugar.
  4. Mix the sugar/pectin mixture into the fruit puree in the pot on the stove.
  5. Bring mixture in pot to a full rolling boil on high heat. Stir constantly.
  6. Add remaining 7 cups of sugar. Return to boil for 1 minute, stirring constantly.
  7. Remove from heat.
  8. Ladle into prepared canning jars, leaving ¼ inch headspace. Wipe rims, and seal with lids and bands.
  9. Process in water bath for 10 minutes.
  10. Let jars stand undisturbed for 24 hours after processing before checking for a proper seal.
  11. Jam may take up to 7 days to reach firm set.

Makes about 8 cups.


Always follow up to date canning procedures and adapt recipes to exclude items accordingly.

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