Creole Tomato Jam


This jam is jammin’ with a spectacular depth of flavor that pair so well with so many Cajun-influenced meals. Try it smeared on warm biscuits or cornbread—OMG! It also makes an insane condiment on sandwiches, po’boys and burgers.

YIELD 10–12 servings
PREP TIME 15 minutes plus 24 hours
COOK TIME 1 hour

1 tablespoon Olive oil
2 Garlic cloves, minced
1 Large sweet onion, minced
1 Celery stalk, minced
1 Red bell pepper, minced
2 Jalapeños, seeded and minced
12 Roma tomatoes, seeded and roughly chopped
1 (6-ounce) can tomato paste
2 cups Light brown sugar
1 (12-ounce) can Dr Pepper
1 cup Apple juice
½ cup apple Cider vinegar
1 Lime, juiced and zested
1 teaspoon grated ginger
1 teaspoon ground cayenne
1 teaspoon Spanish paprika
¼ teaspoon ground Cumin
¼ teaspoon ground Cinnamon
¼ teaspoon ground mustard
¼ teaspoon allspice
¼ teaspoon Red pepper flakes
1 tablespoon salt
1 tablespoon Coarse black pepper

1. Heat the oil in a large pot over medium-high. Add the garlic, onions and celery. Sweat just until soft and translucent, but
not browned.
2. Add the bell pepper and jalapeños. Cook for 5 minutes.
3. Add the tomatoes, tomato paste and brown sugar. Cook for 5 minutes, stirring often and maintaining the heat.
4. Add the Dr Pepper, apple juice, vinegar and lime juice
and bring to a boil. Cook for
5 minutes.
5. Add the dry ingredients and mix well. Reduce the heat just to maintain a steady bubble and cook for 45 minutes, or until most of the liquid has reduced and the mixture is nice and thick.
6. Transfer the jam to sterilized Mason jars or airtight containers, then chill in the refrigerator overnight before serving.

Get more recipes like this in our February 2017 issue, available in print and through Magzter!

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