Tomato Jam

Tomato Jam

Ripe tomatoes simmer down with sugar and spice into a thick, tangy spread.

Total 1 hr 30 min Makes 16 oz Calories 60/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This slow-simmered tomato jam balances sweet and tangy flavors with a hint of warmth from ginger and chili flakes. It thickens as the tomatoes break down and the juices reduce, resulting in a glossy, spoonable condiment. Spread it on burgers, serve alongside cheese boards, or dollop over grilled meats.

Ingredients

  • 2 1/2 pounds ripe tomatoes, cored and diced
  • 1 cup granulated sugar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh ginger, grated
  • 1 jalapeño, finely minced
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 cinnamon stick

Method

  1. Core and dice the tomatoes into roughly 1/2-inch pieces, discarding any tough cores.

  2. Combine tomatoes, sugar, lime juice, ginger, jalapeño, chili flakes, cumin, salt, and cinnamon stick in a 6-quart saucepan over medium-high heat.

  3. Bring the mixture to a boil, stirring to dissolve the sugar, then reduce heat to maintain a steady simmer.

  4. Simmer uncovered, stirring occasionally, until the mixture thickens and darkens into a jammy consistency.

  5. Stir frequently during the last 10 minutes of cooking to prevent scorching as the jam thickens.

  6. Remove the cinnamon stick and discard. Taste and adjust salt or lime juice as needed.

  7. Let the jam cool slightly, then transfer to a clean jar or airtight container.

  8. Refrigerate until fully chilled and set before serving; the jam will keep refrigerated for up to 3 weeks.

Rate this recipe

★ 3.6 (1)

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    Tomato Jam

    This slow-simmered tomato jam balances sweet and tangy flavors with a hint of warmth from ginger and chili flakes. It thickens as the tomatoes break down and the juices reduce, resulting in a glossy, spoonable condiment. Spread it on burgers, serve alongside cheese boards, or dollop over grilled meats.

    1 hr 30 min 16 oz 60 cal

    Ingredients

    • 2 1/2 pounds ripe tomatoes, cored and diced
    • 1 cup granulated sugar
    • 2 tablespoons fresh lime juice
    • 1 tablespoon fresh ginger, grated
    • 1 jalapeño, finely minced
    • 1/2 teaspoon red chili flakes
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1 cinnamon stick

    Method

    1. 1

      Core and dice the tomatoes into roughly 1/2-inch pieces, discarding any tough cores.

    2. 2

      Combine tomatoes, sugar, lime juice, ginger, jalapeño, chili flakes, cumin, salt, and cinnamon stick in a 6-quart saucepan over medium-high heat.

    3. 3

      Bring the mixture to a boil, stirring to dissolve the sugar, then reduce heat to maintain a steady simmer.

    4. 4

      Simmer uncovered, stirring occasionally, until the mixture thickens and darkens into a jammy consistency.

    5. 5

      Stir frequently during the last 10 minutes of cooking to prevent scorching as the jam thickens.

    6. 6

      Remove the cinnamon stick and discard. Taste and adjust salt or lime juice as needed.

    7. 7

      Let the jam cool slightly, then transfer to a clean jar or airtight container.

    8. 8

      Refrigerate until fully chilled and set before serving; the jam will keep refrigerated for up to 3 weeks.