My Recipe Box

Summer Tomato Jam


Yields about 1-1/2 cups

  • by from Fine Cooking
    Issue 130

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.

  • 3/4 cup granulated sugar
  • 1/4 cup good quality white wine vinegar
  • 4-1/2 lb. ripe tomatoes, seeded and coarsely chopped (about 10 cups)
  • 1 tsp. crushed red pepper flakes (optional)
  • Kosher salt

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):
Size : per 1 Tbs., Calories (kcal): 40, Fat (kcal): 0, Fat Calories (g): 0, Saturated Fat (g): 0, Protein (g): 1, Monounsaturated Fat (g): 0, Carbohydrates (mg): 9, Polyunsaturated Fat (mg): 0, Sodium (g): 25, Cholesterol (g): 0, Fiber (g): 1,

Photo: Scott Phillips

This is the best. But like all the others have said it's way too sweet for me. I used 1/2 cup of coconut sugar, and it was perfect, and extra red pepper flakes. I have now made this 3 times, the family can't get enough of it. Great on grilled cheese sandwiches.

Delicious! But because we don't make 1 ½ c. of anything in this house, I went to work to adapt the recipe for larger quantities for canning: 2 ½ c. sugar, 1 c. vinegar, approximately 18 lbs. tomatoes (1 peck, or about 30 medium to large tomatoes), cored, seeded and coarsely cut, 2 tsp. red pepper flakes. When you are satisfied with the consistency, balance flavors, adding more salt, sugar, or vinegar, as needed. The jam will generally be served cold or at room temperature, so some of the stronger flavors will recede and blend as the product matures. Remember that the red pepper flakes become more assertive with the longer cooking time. Jar and process for 15-20 minutes in boiling water (consult a canning guide if you're unfamiliar with the process). Yield: 6-8 pints Jarred in small, ½- or 1-pint jars, this jam makes a terrific hostess gift. The color is beautiful, and attaching Barbara Lynch's tips for using tomato jam (credited, of course) will make this a great holiday treat for your friends.

I wish I would have read the reviews first, because I think this is way too sweet. Also, I wish I had followed my intuition and peeled the tomatoes in addition to seeding them. I spent an hour stirring and picking out the skins. Did anyone peel their tomatoes? Was it implied in the recipe, or did I just miss it? Or are the skins meant to be left in?

Made this yesterday, fun and easy to make, only comment a little to sweet for me but would make it again with less sugar. Will be taking this on a picnic and look forward to the comments

I made it tonight according to the recipe; well *almost* I tasted the tomatoes and instead of white wine vinegar, I used an apple cider vinegar, from Maille. So a touch of sweetness but not too much. As one of the reviewers has already said "I (too) would spread it on an old rubber boot..." It is sensational. As Heinz has just departed Canada, after 105 years in Leamington Ontario...who needs Heinz with this darling in the fridge.

I took someones advice and reduced the sugar but only by 1/3 not by 1/2 as suggested. The jam is nice but too sweet for my taste and next time I will reduce the sugar further.I also had to cook it for over 3 hrs to get thicker consistency. With sugar reduction I will give it 4 star.

Well folks . . . I'd spread this on an old rubber boot and it would taste good! I made this yesterday, for the first time. Noting the one reviewer's comment about the end product being too sweet, I used only 1/2 cup of sugar. I did add 1/2 tsp of crushed chili flakes; we like spicey things and this definitely has a lovely kick. I used exactly 4 1/2 pounds of tomatoes and it took approximately 2 1/2 hours to simmer down to what I deemed was the perfect consistency. Dinner last evening was grilled Angus beef burgers, with the still warm jam; marvelous! Breakfast this morning? Grilled cheese sandwich using Gunn's Hill Oxford's Harvest cheese and whole grain bread . . . with a generous dollop of jam on the side . . . BE GONE HEATHEN HEINZ KETCHUP!!!!!

Way, way, way, way too sweet as written!! I know it is jam, but it's not like a real fruit jam. I was looking for something with good tomato flavor - a little savory and not sugary.(Used mostly heirlooms, so they may have contributed to the sweetness.) I made a second, half-batch using just tomatoes(mostly heirlooms again),1 smashed garlic clove and some red pepper flakes (maybe 1/4 -1/2 tsp). Once it cooked down I added in the first batch and I got what I was looking for: sweet but not too sweet, a tiny bit of heat (just a hint) and great tomato flavor. With my changes, I'd give this a solid 4 stars.

So easy and tastes delicious. I will be making this again.

Loved this recipe. Easy and delicious. Plan on making a second batch this weekend.

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