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Tomato Jam

Vibrant red with a flavor to match, this jam is layered with sweet, ripe tomatoes infused with a medley of spices and brightened with citrus and fresh ginger. Simmered until thick and rich producing slightly sweet, slightly savory notes and creating something quite fun and special!
Cook Time 1 hour
Course Preserves and Condiments
Servings 3 to 4 half-pint jars

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.

Notes

A thermometer is helpful but not required to check the temperature of the jam. The jam is cooked until it has reduced and is thick.