Yield: Yields about 1-1/2 cups

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.

Ingredients

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

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

Preparation

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.”

(13 ratings) Read Reviews

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Ingredient Spotlight

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Tomatoes
IN THIS RECIPE
White Wine Vinegar
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Crushed Red Pepper Flakes
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Chinese Black Rice

Reviews

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Reviews (13 reviews)

user-2389570 | 08/01/2020
I have made this recipe so many times over the years that I have lost count! Tweaked it for my tastes (1/4c sugar, use red wine or sherry vinegar, bit more pepper flakes!🔥). Weighed out tomatoes from the garden and all else the same. Opening a jar of this in January or February is like opening a slice of summer!
dgper | 09/01/2018
This is delicious if made according to directions and yes, you will need more than 4.5 pounds tomatoes to get to 10 cups. BIGGEST CAUTION: DO NOT PROCESS THE TOMATOES THROUGH A FOOD MILL like I just did for my second attempt this year. When the recipe says coarsely chopped that's what it means. You have to peel, seed, and chop them by hand. If you pass the tomatoes through a mill you will have thin tomato liquid. Great for sauces, not so great for this jam. I'm still trying after 2 1/2 hours to see if this will cook down to jam. Otherwise I wasted 5 lbs. of garden tomatoes unless I can think of another use for too-sugary tomato sauce. I may try adding more typical sauce ingredients (basil, parm, spices, etc.) and maybe a bit of balsamic and oil. We'll see what happens.
pokano | 09/03/2017
I weighed out 4.5 lb of tomatoes from my garden. That equalled about 4 cups of chopped tomatoes, nowhere near the 10 cups the recipe says 4.5 lb will yield. So not knowing which was correct--the recipe's weight or volume--I used about 5.5 lb of tomatoes with the same quantities as the recipe calls for of the other ingredients. I also peeled the tomatoes. It took 4-5 hours to cook down to a jam consistency, yielding a little less than 2 cups of jam. The jam was not too sweet.
karolynl | 11/21/2014
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.

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What We're Cooking Now

Name: Summer Tomato Jam
Yield: Yields about 1-1/2 cups
Ingredients: 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