Sweet Spicy Chili Con Kamote Jam with Roasted Tomatoes
This Filipino-inspired chili jam combines roasted tomatoes, sweet potatoes, and black beans into a complex preserve that balances heat, sweetness, and umami. Crispy fried kamote cubes coated in Greek seasoning provide textural contrast, while cocoa powder and apricot preserves add depth beneath habanero heat. The roasting concentrates tomato flavor before simmering with orange juice and coriander seeds. This spreadable chili works for adventurous home cooks seeking beyond-basic condiments. Serve alongside grilled meats, cheese boards, or as a glaze for roasted vegetables. It's ideal for entertaining or preserving the season's harvest. The jam-style consistency and jarring method set it apart from traditional chili con carne, creating a shelf-stable condiment with layers of sweet, spicy, and savory notes.
Ingredients
- 2 large , sweet potato
- 1 tbsp , McCormick Greek seasoning
- 1 ½ lb , red tomatoes
- 2 tbsp , La Espanola olive oil
- 1 medium , red onion
- 4 cloves , garlic
- 1 large , red bell pepper
- 1 tbsp , McCormick sea salt coarse
- 1 ½ tbsp , McCormick lemon pepper
- 1 cup , black beans
- ⅛ tsp , Tabasco habanero sauce
- 2 cup , Tree Top unsweetened orange juice
- 1 bottle , Smucker's apricot preserves
- 1 tbsp , McCormick coriander seeds
- 1 tsp , La Espanola sherry vinegar
- 1 tbsp , cocoa powder
- 2 cup , cooking oil
Instructions
- 1
Fry kamote cubes in hot oil until cooked and crispy, then drain on paper towels.
- 2
Coat drained kamote with Greek seasoning in a covered container, shake well, and set aside.
- 3
Slice tomatoes and sprinkle with sea salt and lemon pepper seasoning.
- 4
Roast tomatoes in a convection oven for about 45 minutes.
- 5
Heat olive oil in a pan and saute onion and garlic until fragrant.
- 6
Add roasted tomatoes and red bell pepper to the pan.
- 7
Pour orange juice, stir, and bring to a boil.
- 8
Add apricot preserves and simmer with continuous stirring until desired consistency.
- 9
Season with coriander, cocoa powder, sea salt, and habanero sauce to taste.
- 10
Add black beans and reserved kamote cubes, then stir.
- 11
Drizzle sherry vinegar just before turning off heat.
- 12
For storage, transfer warm jam to sterilized jars, drizzle with olive oil, wipe jar rim with sherry vinegar, and cover tightly.
- 13
Process jars in boiling water for 10 minutes, then cool at room temperature before storing.
Tips
Add flavored kamote cubes at the end of cooking to preserve their crispness and prevent them from breaking down during the extended simmer.
Roasting tomatoes concentrates their sugars and deepens flavor complexity; don't skip this step even though it adds time.
Balance the habanero heat by tasting as you add it; the apricot preserves and cocoa mellow the fire but don't eliminate it.
Good to Know
Sterilized jars sealed with olive oil and sherry vinegar, water-bath processed for 10 minutes, stored at room temperature unopened for up to one year. Refrigerate after opening.
Prepare up to 2 weeks ahead; store in refrigerator. Roasted tomatoes can be made 3 days ahead.
Serve hot or cold as a condiment alongside grilled meats, charcuterie boards, roasted vegetables, or cheese. Use as a glaze for ham, pork, or duck.
Common Mistakes
Don't skip draining and patting kamote dry to avoid oily, soggy texture in the final jam.
Don't stir the jam constantly during roasting; this dries tomatoes unevenly.
Don't add kamote early; it breaks down and loses crispness during the full simmer.
Substitutions
FAQ
Can I freeze this chili jam instead of water-bath canning?
Yes. Cool completely, transfer to freezer containers leaving 0.5 inches headspace, and freeze for up to 3 months. Thaw in the refrigerator overnight. Water-bath canning allows room-temperature storage without refrigeration.
What if I don't have a convection oven for roasting tomatoes?
Use a standard oven at 200 degrees Celsius for 50-60 minutes, or roast on a cast-iron skillet over medium-high heat for 20-30 minutes, stirring occasionally. Convection speeds evaporation; adjust timing to reach the same concentrated flavor.
How long does this jam keep once opened?
Refrigerate after opening and use within 2-3 weeks. The oil layer on top provides some protection but bacteria can still enter; always use clean utensils when scooping.