Eliot's Eats

A life well read and well fed

Bloody Mary Jam (for Jelly of the Month Club)

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

Slightly adapted from BH&G

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

  1. 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.
  2. While jam cooks down, sterilize jars and prepare water bath.
  3. When jam reaches the desired temperature (or consistency), remove from heat and stir in vodka.
  4. Ladle hot jam into hot, sterilized jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  5. 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 Marmalade

June
Aleppo-White Zinfandel Jelly

July
Cinnamon Coca-Cola Jelly

August
Jalapeno-Tequila Jelly

September
Limoncello Jelly

October
Cardamon-Orange Sparkling Riesling Jelly

November
Spiced Apple Beer Jelly

December
Mulled White Wine Jelly

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