Vibrant red with a flavor to match, this jam is layered with sweet, ripe tomatoes infused with a medley of spices, brightened with citrus and fresh ginger. Simmered until thick and rich – its slightly sweet, slightly savory notes create something quite fun and special!
The first time I tried jam made with tomatoes, I was strolling through a Farmer’s Market in Georgia with Emily. Intriguing to say the least and surprisingly wonderful. In looking for a recipe to make tomato jam, I found numerous versions including one recipe in an old cookbook belonging to my Grandmother Grace Pearl.
So with a twist or two plus some inspiration from others, I gathered up the tomatoes and headed to the kitchen.
This jam is made from fresh tomatoes, sugar, apple cider vinegar, and kosher salt to enhance those gorgeous tomatoes. Zest and juice from oranges along with an array of spicy notes from coriander, cloves, allspice, cinnamon, and fresh ginger bring this jam to life.
Then you simmer away until the juices are reduced and the flavors of the spices are released, leaving behind a thick, luscious jam.
A unique spread, it’s a great substitute for traditional condiments or a welcome addition to your charcuterie board. Served with a dollop of ricotta inside a crispy phyllo tart shell and topped with a spoonful of tomato jam, it’s sure to steal the show!
Tomato Jam
3 pounds ripe tomatoes
2 cups sugar
2-½ teaspoons kosher salt
¾ cup apple cider vinegar
Zest from two large oranges, about 2 tablespoons
6 tablespoons fresh orange juice
2 tablespoons grated ginger
1 teaspoon ground coriander
1 teaspoon whole cloves
1 teaspoon whole allspice
1 small cinnamon stick, about 3”
Cut an “x” across the bottom of the tomatoes, just piercing the skin. Slide them gently into a large stockpot of gently boiling water.
Boil the tomatoes for 1 minute then transfer them to a large bowl of ice water.
Peel the skin from the tomatoes, core the stem end and cut the tomatoes into chunks. Capture the tomato juices over a large bowl or in the kettle you’re using to make the jam.
Place the tomatoes over medium heat and add the sugar, kosher salt, cider vinegar, orange zest and juice, ginger, and the coriander.
Tie the whole cloves, whole allspice and the cinnamon stick up in a piece of cheesecloth. Add the spice bundle to the tomato jam.
Continue cooking over medium heat until the juices are reduced and the jam has thickened, about 45 minutes to 1 hour. Time will vary depending on the amount of juice from the tomatoes. Stir frequently, more as the jam thickens. The temperature of the jam will be around 210-degrees.
Remove the spice bundle, pressing out any juices. Ladle the jam into sterilized jars and refrigerate or process in a water bath.
Makes enough for 3 to 4 half-pint jars.
Tomato Jam
Equipment
- Large stockpot or saucepan for blanching the tomatoes
- Large kettle or stockpot for cooking the jam
- 4 half-pint canning jars, sterilized
- Canner* if processing in a water bath
Ingredients
- 3 pounds ripe tomatoes
- 2 cups sugar
- 2-½ teaspoons kosher salt
- ¾ cup apple cider vinegar
- Zest from two large oranges, about 2 tablespoons
- 6 tablespoons fresh orange juice
- 2 tablespoons grated ginger
- 1 teaspoon ground coriander
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice
- 1 small cinnamon stick, about 3”
Instructions
- Cut an “x” across the bottom of the tomatoes, just piercing the skin. Slide them gently into a large stockpot of boiling water. Boil the tomatoes for 1 minute then transfer them to a large bowl of ice water.
- Peel the skin from the tomatoes, core the stem end and cut the tomatoes into chunks. Capture the tomato juices over a large bowl or in the kettle you’re using to make the jam.
- Place the tomatoes over medium heat and add the sugar, kosher salt, cider vinegar, orange zest and juice, ginger, and the coriander.
- Tie the whole cloves, whole allspice, and the cinnamon stick up in a piece of cheesecloth.
- Add the spice bundle to the tomato jam and continue cooking over medium heat until the juices are reduced and the jam has thickened, about 45 minutes to 1 hour. Time will vary depending on the amount of juice from the tomatoes. Stir frequently, more as the jam thickens. The temperature of the jam will be around 210-degrees.
- Remove the spice bundle, pressing out any juices.
- Ladle the jam into sterilized jars and refrigerate or process in a water bath.
