Tomato Jam

by Lisa Rosen on August 23, 2011

Tomato jam is the best condiment ever.  It can go sweet or savory, or in this case, both.  And it will turn an ordinary Tuesday sandwich into a cause for celebration.

I got this recipe from Food 52’s Jennifer Perillo, here.  And with no peeling, no complicated techniques, and basically one step, it’s super-easy.

Sweet & Savory Tomato Jam
(this will fill 3 1/2 pint jars)

3.5 pounds tomatoes, coarsely chopped (I used Roma tomatoes, always my 1st choice for cooking)
1 small onion, chopped
1/2 cup brown sugar
1 1/2 cup granulated sugar
1 t. salt
1/2 t. ground coriander
1/4 t. ground cumin
1/4 cup cider vinegar
juice of 1 lemon

Put all ingredients in a 2-qt pot.  Bring to a gentle boil, then reduce heat to a simmer.  Cook until thickened and jam-like consistency, about 3 hours.  Let cool, then spoon into jars and refrigerate.  (Jennifer says it can be processed in a hot-water bath for shelf storage; I didn’t bother, since it made such a small amount.)

Leave a Comment

Previous post:

Next post: