Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Tomato Jam

Scott Phillips

Yield: Yield varies depending on the kind of tomato used, pan width, and the finished thickness

Serve the jam as a spread with crostini, on burgers, or alongside grilled lamb or salmon.

Ingredients

  • 5 lb. tomatoes, finely chopped
  • 3-1/2 cups sugar
  • 8 Tbs. lime juice
  • 2 tsp. freshly grated ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. ground cloves
  • 1 tsp. salt
  • 1 tsp. red chili flakes
  • 1 Tbs. butter

Preparation

  • Combine all ingredients in a large All-Clad stock pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer the jam until it reduces to a sticky, jammy consistency. This will take between 1 and 1-1/2 hours, depending on how high you keep your heat.
  • When the jam has cooked down sufficiently, remove from the heat and fill jars, leaving 1/4 inch of head space. Wipe rims and apply lids. Place in a stock pot filled with boiling water. Boil for 20minutes. When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.

Reviews

Rate or Review

Reviews

  • 101tigerlillies | 09/25/2015

    Outstanding! Amazing Flavor! The combination of spices with the tomatos makes a wonderful complement to any dish. I did not believe it until I tried it with fish, chicken and lamb. Unbelievably good! Well worth the time and effort to make. Used a Kitchen Aid Meat Grinding attchment on my mixer to cut the tomatoes when I decided to make a large batch. I used Roma tomatoes that were extra firm for the first batch and got a yield of a little over 4-8oz jars. Immediately bought more tomatoes and made a triple batch, this won't last long! Everyone in my house loves it!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks