Welcome to the Jelly of the Month Club! I was inspired for the themed event by National Lampoon’s Christmas Vacation and Food ‘n Flix. You can read more about it on my first Jelly of the Month post here.
From L to R: Spiced Beer Jelly, Cardamom Orange Wine Jelly, Aleppo-Zinfandel Jelly, Mead Jelly, Spiced Merlot Jelly and Limoncello Jelly.
An underlying motif for this twelve part event is booze. I started out with a Mead (Honey & Wine) Jelly. For my second installment I made a Zombie Marmalade. Third up was Spiced Merlot Jelly.
‘Tis the season!
Today I present Bloody Mary Jam, a truly remarkable jarred condiment.
Bloody Mary Jam
Ingredients
- 2 (28 oz.) cans tomato puree
- 3 c. sugar
- ½ c. finely chopped onion
- ½ c. bottled lemon juice
- 1 T. Worcestershire sauce
- 2 t. prepared horseradish
- 1 t. salt
- ¼ t. celery seeds
- 1/2-1 t. Sriracha (Depending on your heat tolerance.)
- ¼ t. fresh ground black pepper
- ¼ c. vodka
Instructions
- In a 4- to 6-quart nonreactive heavy pot combine all ingredients except vodka. Bring to a boil; reduce heat. Simmer, uncovered, about 3 hours or until mixture is thick and mounds on a spoon (or hits 220 F), stirring occasionally.
- While jam cooks down, sterilize jars and prepare water bath.
- When jam reaches the desired temperature (or consistency), remove from heat and stir in vodka.
- Ladle hot jam into hot, sterilized jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
- Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Yield: 7 half pint jars
I probably ended up adding about 1 1/2 to 2 teaspoons of Sriracha. I like it spicy.
Amazing stuff here.
- Pour it on top of a goat cheese log or a block of cream cheese for an easy appetizer. Serve with crackers or crostini. Serve warm.
- Use it as a glaze for grilled chicken.
- Mix a tablespoon of this with melted butter and top a steak.
- For an interesting pizza, substitute this jam for traditional pizza sauce and top with salami, olives, sweet peppers and mozzarella cheese for a Bloody Mary Pizza.
What a Bloody Mary garnish (for a pizza)
I have to say I was bit worried about the sweetness of this jam for a pizza sauce. It really did work out well. The salty olives and salami were a good compliment to the jam.
Bloody Mary pizza with Bloody Mary jam, salami, green olives, and sweet peppers.
It’s also strangely delicious on a cheese omelet.
Stay tuned for the rest of the Jellies of the Month. Up next, the merry month of May.
May
Whisky Sour Cocktail MarmaladeJune
Aleppo-White Zinfandel JellyJuly
Cinnamon Coca-Cola JellyAugust
Jalapeno-Tequila JellySeptember
Limoncello JellyOctober
Cardamon-Orange Sparkling Riesling JellyNovember
Spiced Apple Beer JellyDecember
Mulled White Wine Jelly
Well the jam would be a big hit in our home, I think it would be a great condiment on a roast beef sandwich.
That is a great idea! Thanks, Karen.
How did I miss your jelly of the month club? Look at all those jellies you made!!! They are look fabulous. I’d really love to give this Bloody Mary jam a try. I make a red chile jam and just love the combination of sweet, spicy and tomato. It’s the horseradish that really makes this unique. Great job!!!
Unique and spicy. This was so simple using the tomato puree. The hardest part was just cooking it down.