Tomato Jam – So Good You Won’t Believe It
If you have never tried Tomato Jam, you are in for a treat.
I have been reading about this jam and when I saw the recipe in the New York Times, I knew I had to make it. I didn’t like their recipe – too many conflicting spices. I tried several iterations and now I think I have the perfect recipe based on the Times recipe.
If you make this, it is mandatory that you use ripe, fresh, preferably home-grown tomatoes. I used several kinds of tomatoes; I even added a few golden cherry tomatoes to my jam. It does have a bite – if you don’t like spicy things reduce the amount of ginger and cracked red pepper. I like the bite!
It is so tasty on crusty bread or crackers with goat cheese, cream cheese, brie, or any mild cheese. Spread it on sandwiches or burgers for an extra layer of flavor. Tomato Jam gives a zesty bite to scrambled eggs.
There is a very nice restaurant in “Little” Washington called the Mulberry Brewery. They serve tomato jam on their burgers. Try it!
If you decide to make this recipe when tomatoes are not in season, I think the Flavor Bombs or Sweet Pops grape tomatoes will work fine.
(Adapted from a recipe from the New York Times & Lucy Baker of Serious Eats)
Ingredients
- 3 -3½ pounds tomatoes* chopped and preferably home-grown - you will need 4 cups chopped tomatoes
- 2 cups sugar
- ¼ cup lemon juice freshly squeezed
- ¾ Tablespoon ginger grated
- 1½ teaspoons red pepper flakes
- 1 teaspoon salt
- ½ teaspoon cinnamon ground
- ¼ teaspoon cumin ground
Instructions
- This jam condenses a lot as it is cooks and it isn't necessary to add pectin. You can store this jam in the refrigerator for several weeks without having to run through the hot water process. If you plan to keep for some time, then you should run through the hot water process.
- If you have access, meaty tomatoes like Roma are best for this recipe. I used 4 kinds of tomatoes, even using grape tomatoes. You will need 4 cups total of chopped tomatoes. If your tomatoes do not have a large core, especially if you use Roma tomatoes, you will not use all of the 3 pounds of tomatoes.
- Wash tomatoes and remove the stems, cores and blemishes. It is up to you whether you blanch the tomatoes. I have made both ways. If you plan to blanche the tomatoes, now is the time.
- Chop the tomatoes - you will need 4 cups chopped tomatoes. Combine the chopped tomatoes, 2 cups sugar, 1/4 cup lemon juice, 3/4 T grated ginger, 1 1/2 teaspoons red pepper flakes, 1 teaspoon salt, 1/2 teaspoon cinnamon, and 1/4 teaspoon cumin in a large, heavy pot.
- Bring to a boil over medium heat, while stirring.
- Reduce heat and simmer for 1-2 hours, stirring often and cook until mixture has a jam-like consistency. Cooking time is affected by the type of tomatoes used. If you have juicy tomatoes, this will take longer.
- Ladle into jars and process in a hot water bath if you plan to keep for an extended time. Otherwise, ladle into jars and store in the refrigerator.
- Hot water bath canning instructions are in the last part of post about Sweet Pickle Relish that explains Hot Water Bath: How to Do Hot Water Bath: https://chloesblog.bigmill.com/sweet-pickle-relish-recipe-southern-style
- * Note: If you make this jam when you cannot find home-grown tomatoes, I suggest making it with grape tomatoes. The brand Sweet Pops is really good and you can buy them in a 1 1/2-pound package. You will only need a total of 3 pounds, maybe fewer, because there is no waste. Do cut the tomatoes in half. I might even try this recipe with canned tomatoes.
Notes
Nutrition
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