This Creole Tomato and Jalapeño Jam, a tantalizing blend of ripe Creole tomatoes and spicy jalapeños, is perfect for adding a zesty kick to your breakfast or appetizers. Find more Creole Tomato recipes here.
Creole Tomato and Jalapeño Jam
MAKES ABOUT 2½ CUPS
Ingredients
- 1 tablespoon unsalted butter
- 1½ cups chopped yellow onion
- ¼ cup chopped seeded jalapeño
- 3 pounds Creole tomatoes, cored and cut into chunks
- ½ cup granulated sugar
- ½ cup firmly packed dark brown sugar
- 3 tablespoons distilled white vinegar
- 2¼ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
Instructions
- In a small Dutch oven, melt butter over medium-high heat. Add onion and jalapeño; cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add tomatoes, sugars, vinegar, 2 teaspoons salt, and black pepper; bring to a boil. Reduce heat, and cook, stirring and mashing tomatoes occasionally, until thickened, about 2 hours and 45 minutes.
- Stir in remaining ¼ teaspoon salt. Let cool. Spoon into a storage container. Cover and refrigerate for up to 2 weeks.
