Tomato Jam
2
cups
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
2 lb
ripe tomatoes, cored and roughly chopped
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1
small sweet pepper, diced
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1 ¼ c
sugar (or 3/4 cups brown sugar)
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2 tbsp
apple cider vinegar (can be subbed for lemon or lime juice)
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1 tsp
lemon zest
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½ tsp
ground cumin, optional (a pinch of cinnamon or coriander are optional)
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½ tsp
red pepper flakes (optional)
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1 ¼ tsp
kosher salt
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Savory-sweet with a touch of acid and umami, tomato jam is a foil for bacon and lettuce in a cold-weather BLT. Add it to any kind of toast, or dollop it into a cozy risotto or alongside roasted autumn vegetables for a hint of summertime nostalgia. This is a versatile recipe, and the acid can be swapped with lemon, lime, or vinegar. Spices can also be left out or substituted depending upon your taste.

Directions

  1. Combine all ingredients in a heavy-bottomed pan (like a Dutch oven).
  2. Bring to a boil over medium-high heat, stirring often.
  3. Reduce heat to low and simmer, uncovered, stirring occasionally until liquid is evaporated, mixture is thick, and the texture is a jam-like consistency-depending on the tomatoes' size, this will take about two and a half to three hours.
  4. Spoon into glass jam jars and refrigerate. Will keep for up to two weeks, or longer in the freezer.

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