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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.


  • 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


  • 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.


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Reviews (2 reviews)

  • pokano | 09/09/2019

    Delicious! I can eat this by the spoonful. It took about 3 hr cooking time, maybe a little more, in a 7 1/2 qt Le Creuset Dutch oven. Yield was a bit over 5-8 oz jars.

  • 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!

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