Sweet but not too sweet, this jam has a texture so luxurious and refined that it’s hard to believe it’s so easy to make. It’s great on burgers in place of ketchup or served alongside grilled lamb or salmon. It also pairs exceptionally well with cheeses and cured meats.
In a 5- to 6-quart pot, combine the sugar, vinegar, and 1/4 cup water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture looks syrupy, about 5 minutes.
Add the tomatoes, red pepper flakes (if using), and 1/2 tsp. salt.
Cook over low heat, stirring occasionally, until the tomatoes have broken down and the juice has thickened, 1-1/2 to 2 hours. (You may need to stir more frequently as the jam thickens.)
Season to taste with salt. Let cool to room temperature, transfer to a jar, and refrigerate for up to 2 months.
For more ideas, see “Twelve Ways to Use Tomato Jam.”
nutrition information (per serving):
per 1 Tbs.;
sat fat g
Photo: Scott Phillips