TOMATO JAM
Tomato jam is a strong reminder that tomatoes are, indeed, a fruit. They produce a delicious, spreadable, not-too-sweet jam that gives ketchup a run for its money. Adding in aromatics like crushed garlic, herbs or whole dried chiles can deepen the jam's flavor, making it firmly savory. We've read your notes and have since added a tablespoon of vinegar to the recipe, to bolster the amount of acid necessary for safe canning. (On their own, tomatoes may not have enough acid to prevent the growth of botulism spores.)
Provided by Alison Roman
Categories breakfast, brunch, jams, jellies and preserves
Time 1h
Yield 2 cups (about 2 8-ounce jars)
Number Of Ingredients 5
Steps:
- Toss tomatoes, sugar and salt together in a large, heavy bottomed pot. Let sit at least 15 minutes or up to overnight, tossing to coat periodically to dissolve the sugar. (This helps coax the juices out of the tomatoes.)
- Place a small plate in the refrigerator to chill. (You'll use this later.)
- Add the vinegar to the tomatoes, and bring to a strong simmer over medium heat until the skins burst and the juices start to boil, about 10 minutes. Add in any of the optional ingredients (see note), if using.
- Increase the heat to medium-high, and cook the jam. Using a wooden spoon or spatula, stir the jam, occasionally at first and more frequently as the juices thicken. Do this until most of the liquid has evaporated and the tomatoes have begun to break down, and the mixture resembles a very thick, shiny tomato sauce, 35 to 45 minutes. This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate at the bottom of the pot, increasing the chance that the fruit will burn.) How much the tomatoes break down will depend on their type and how ripe they are: For example, firm green tomatoes are likely to remain chunky, while ripe red tomatoes will break down almost entirely.
- To test for thickness, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, continue to cook a few minutes more.
- Remove from heat and discard the chiles de árbol, if using. Divide the jam between jars, leaving 1/4 inch of head space, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.
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Hanan Saith
shanan21@gmail.comThank you for sharing this recipe! I'm always looking for new ways to use tomatoes.
Blanca G
b-g35@hotmail.comI can't wait to try this recipe! It sounds so good.
hasnain arain
a51@yahoo.comOverall, I'm really happy with this recipe. It's easy to make and the jam is delicious. I'll definitely be making it again.
Mldhey Wedqfye
m_w92@hotmail.co.ukI had some trouble getting the jam to set. I think I may have cooked it for too long.
Hajala Nakakawa
hajala-n@gmail.comThis jam is a bit too sweet for my taste, but it's still good. I think I'll try reducing the amount of sugar next time.
Samia mosammed
samia_mosammed@hotmail.comI love how this jam can be used in both sweet and savory dishes. It's a great way to add a pop of flavor to any meal.
Lesley Collins
collins_l@yahoo.comI made this jam for a party and everyone raved about it. It was the perfect addition to the cheese plate.
khalid baashome
khalid@yahoo.comThis is the best tomato jam I've ever had! It's so easy to make and it tastes amazing.
smile is best
i-smile@gmail.comI followed the recipe exactly and my jam turned out perfectly. It's so delicious and flavorful.
Md Raisul Islam
md.r@gmail.comThis jam is so versatile! I love it on toast, crackers, and even ice cream.
stuart “red” Cunningham
cunningham79@hotmail.frI've been using this recipe for tomato jam for years and it's always a crowd-pleaser. It's the perfect balance of sweet and tart.
Apsara Moktan
moktan_a77@gmail.comI made tomato jam for the first time and it was a hit!