Home » Blog » Crafts & Projects » tomato jam
|

tomato jam

~ tomato jam ~

This is a tomato jam recipe inspired by my favorite minimalist, Mark Bittman. The man is a genius. ‘Nuff said. I made a couple minor changes to the recipe. It’s amazing. How do you use tomato jam you may ask? Well, the beauty of this condiment is it’s versatility. It’s sweet, it’s savory, it can be used in place of ketchup or barbecue sauce! Slather some on a toasted garlic bagel with cream cheese, dip your french fries in it, spread it on a thick slice of sourdough bread and top with gooey soft boiled eggs, place a little dish of it next to a cheese and cracker tray, use it as a sandwich topping with ham or turkey and fried onions, use it as a glaze for fish, chicken or pork. Top rosemary scones with a bit of chevre, tomato jam and crumbled bacon for a standing ovation.

3 lb. ripe Roma tomatoes

2 cups sugar

1/4 cup freshly squeezed lemon juice

1 to 2 teaspoons ground ginger powder

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1/4 teaspoon to 1/2 teaspoon  ground cloves

1 to 2 teaspoon salt

2 seeded jalapeno peppers, chopped fine

Combine all in a medium saucepan. Bring to boil over medium heat, stirring often. Simmer for one hour and 15 minutes. During the last five minutes add 1 to 2 teaspoons cornstarch mixed with a little cold water. Stir with a wire whisk until thick. Pour into sterilized canning jars and cover tightly. Chill in refrigerator until ready to use. Keeps for one week in the refrigerator.

Enjoy!

~Melissa

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

37 Comments

      1. Well it looks great . The recipe doesnt mention how much it makes. SInce it said to put in canning jars , I wasnt sure how many jars the recipe would make.

        1. you can generally count on about a pint of jam with the amount of tomatoes indicated in the recipe.

      2. HI Lori-

        I freeze tomatoes every summer without blancing. I either slice in half or dice them, leaving the seeds and skins. I use them frozen in whatever recipe I’m making at the time, albeit it’s usually a succotash or soup or veggie sautee–but I bet you can use frozen tomatoes for this recipe and make it fresh each time.

  1. Amazing!! I made some changes to suit my taste preferences with the spices, but this is so delicious. Definitely torn between making this “THE” jam for holiday gifts- or just hoarding it all myself. Thanks! (:

    1. Hi Kate! YAY! I’m so pleased you like it. Definitely one of our favorites too. Thanks so much for stopping by and letting me know your thoughts! xo

  2. Melissa; My hubby and I made this to serve as an appitiser for our sons wedding. We served over a cream cheese block and it was gone within minutes of putting it out. I have three jars left and we went through three. I will have to buy my tomatoes now as Fall is here and the season is done, but next year I will make some with fresh tomatoes from the garden. Awesome recipe.

    1. Hi Barbara! I am so pleased you and your guests enjoyed my tomato jam recipe 🙂 Thanks so much for stopping by to let me know! xoxo 🙂

  3. I replaced 1/2 of the sugar with stevia and it was amazing. Also roasted the tomatoes in oven with small amount of EVOO first since they were store bought tomatoes and not out of our garden then put all in saucepan and proceeded with recipe as written. Thanks for delicious recipe! Love it on everything!

    1. thank you so much for visiting, Sandra! I am so pleased that you like the recipe. LOVE your healthy rendition! xoxo 🙂

  4. I have seen recipes & heard people rave about Tomato Preserves, but I’ve never made it. I shall this year tho when tomatoes are fresh. It sounds simply wonderful. Thank you for sharing.

  5. Thank you for sharing this recipe, it tastes amazing, it smells amazing and it’s so easy to make. I had a sandwich at fancy cafe the other day, the tomato jam they serve tastes exactly like this one. I can’t wait to try it on a grilled burger. Yummmy

    1. Hello Rosil 🙂 I’m so glad you like it! It’s one of my favorites too. thanks for visiting and commenting! XO