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Hector Sanchez; Food Stylist: Erin Merhar; Prop Stylist: Caroline Cunningham
Tomato jam? No, it's not a typo. A delightful blend of sweet and savory flavors, this unique jam can be spread on biscuits, burgers, and grilled cheese sandwiches. It's a tangy and thick condiment that's the perfect way to enjoy a bounty of ripe tomatoes year-round.
Fresh tomatoes, sugar, vinegar, and seasonings cook down to a sticky, jammy consistency for a spread that adds a tangy, savory, and sweet flavor to anything it touches. A hint of orange, fresh ginger, and clove add complexity, and paired with creamy cheeses, meats, and even crackers, it has the power to elevate any dish. Bonus? It also makes a great gift.
Tomato Jam vs. Chutney or Ketchup
Tomato jam is a reduction of fresh tomatoes, sugar, an acid (like vinegar), and seasonings, similar to a chutney. While jams like this one are typically made with sugar to preserve them for long-term storage, chutneys are meant to be consumed within a few days, and are often more heavily spiced and savory in nature.
Ketchup, on the other hand, is essentially a watered-down version of tomato jam—thinner in consistency, and more mild in flavor.
Ingredients for Tomato Jam
While most of these ingredients are pantry staples, we added some unique twists for a complex jam that will keep you coming back for more. To make tomato jam, you'll need:
- Assorted tomatoes: Roma or plum tomatoes work well, although you can also use cherry tomatoes, or even green tomatoes.
- Granulated sugar: To sweeten the mixture and thicken to a jammy consistency. Can also be substituted with part brown sugar for a more robust flavor.
- Apple cider vinegar: Acidity balances the sweetness.
- Orange zest: Adds a citrus punch that marries the savory and sweet flavors.
- Fresh orange juice: A bright citrus note.
- Grated ginger: A pungent flavor; can be skipped if you aren't a fan.
- Sea salt: Enhances the flavor of the jam.
- Ground coriander: A mellow, earthy flavor.
- Whole cloves: A subtly sweet spice that adds warmth.
Variations on Tomato Jam
Once you've tried this recipe, you may be curious about other ways to cook with it. Try these next time:
- Bacon tomato jam: Stir in chopped, cooked bacon before simmering the tomato mixture.
- Extra kick: Add a dash of hot sauce or bourbon after cooking, or crushed red pepper while simmering.
- Play with ingredients: Try substituting in brown sugar, balsamic vinegar, other types of citrus fruits, spices, or herbs to make this jam your own.
How To Make Tomato Jam
Pulling out a jar of this homemade jam is endlessly impressive, and no one will know all it took was peeling some tomatoes and a slow simmer. Full instructions are below, but here's a brief recap before you get started:
- Step 1. Blanch tomatoes: Bring 6 quarts of water to a boil. Add tomatoes; boil 1 minute. Drain and plunge into ice water.
- Step 2. Cook tomatoes: Peel tomatoes, letting juices drip into saucepan. Core and chop; place in saucepan. Add remaining ingredients. Bring to a low boil; reduce heat to low, and simmer 30 to 40 minutes or until thickened.
- Step 3. Mash jam mixture: Remove and discard cloves. Mash tomato mixture to desired consistency. Remove from heat; cool 20 minutes.
What To Serve With Tomato Jam
Tomato jam is an excellent topper for sandwiches (particularly grilled cheese), burgers, or biscuits. Enjoy as a dip with cheese and crackers, or portion onto a charcuterie board.
How To Store Tomato Jam
Refrigerate jam in a tightly-sealed jar for up to one month. Have an excess of ripe tomatoes? Make a bigger batch and use a water bath to seal for longer storage (up to one year).
Editorial contributions by Katie Rosenhouse.
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Hector Sanchez; Food Stylist: Erin Merhar; Prop Stylist: Caroline Cunningham
Ingredients
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1 1/2 lbs. assorted tomatoes
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1 cup granulated sugar
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1/4 cup apple cider vinegar
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1 Tbsp. orange zest
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3 Tbsp. fresh orange juice
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1 Tbsp. grated fresh ginger
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2 tsp. sea salt
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1 tsp. ground coriander
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4 whole cloves
Directions
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Blanch tomatoes:
Bring 6 qts. of water to a boil in a large Dutch oven over high heat. Add tomatoes, and boil 1 minute to loosen skins. Drain and plunge tomatoes into ice water to stop the cooking process.
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Peel and chop tomatoes:
Peel tomatoes over a medium saucepan, letting juices drip into saucepan. Core and chop tomatoes; place in saucepan.
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Boil jam mixture:
Stir in sugar and next 7 ingredients. Bring to a low boil over medium heat; reduce heat to low, and simmer 30 to 40 minutes or until thickened.
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Mash jam:
Remove and discard cloves. Mash tomato mixture to desired consistency, using a potato masher. Remove from heat, and cool 20 minutes. Refrigerate in an airtight container up to 1 month.