As we gallop into apple season – fall really does seem to be coming at us at breakneck speed – it is time to say goodbye to tomato season, which always makes me a bit sad.
Still, there are some ways that we can keep holding onto that summer tomato essence, and this tomato jam is, literally, one of the best ways to “bottle it up.”
And if you know me, you know that I am always torn between my love for sweet and savory, and would prefer to have both at the same time whenever possible (which may be why I like brunch so much). So if you do it right, the jam will be slightly sweet, a little spicy, and a tad sticky. Just perfect, in my book.
Note: The yield on this is not great as the fruit cooks down and caramelizes, so I always say make more. And you’ll want more anyway, believe me. I got two smaller weck jars out of this.
Tomato jam
(Recipe adapted from Mark Bittman and The Wednesday Chef)
You’ll need:
- 1.5 pounds late season plum or campari tomatoes
- 3/4 cups raw sugar
- 3 T rice vinegar
- 1 t ground cumin
- 1/4 t ground cinnamon
- 2 dried chilis
- 1/4 t ground cloves
- 1 1/2 t salt
1. Core and quarter the tomatoes. Combine all of the ingredients and spices in a heavy bottomed saucepan, mixing well.
2. Bring to a boil, then reduce heat and cook for about an hour until ‘sticky.’
3. Taste and add a little more salt or acid, if necessary. Keep in sterilized jars in the fridge.
Delicious with a cheese and chutney sandwich or just on some toasted olive ciabatta as an afternoon snack.
I’ve been seeing this tomato jam make the rounds. It looks promising. I’ll have to try it!
I think you’ll enjoy it! And you can always make it as sweet or spicy as you like.
This jam sounds amazing 🙂
You know I don’t say this about everything, but you have to make this!! 🙂 (and the recipe coming up on Thursday)
This sounds so lovely. I have always been curious about tomato jam. Perhaps this year it is time to try it!
I hope you do! It’s fantastic and so versatile.
Your recipe for tomato jam looks awesome, too often it ends up looking like sauce 😉
Cheers
Choc Chip Uru
this one is very sticky and jammy!:)
I love the look of your old fashioned tomato jam. One of my favourite ingredients to enjoy at those peak seasons, our little cherry tomatoes might need a bit of ‘jamming’ towards the end of summer if they yield is generous enough! Hurrah for the delicate balance between sweet and salty flavours too 🙂
Thanks, Alice! It *is* a delicate balance, but I love it :).
I love tomato jam and it has so many uses. This looks gorgeous and that’s a great recipe xx
Thank you! I’m glad you like it.
This looks and sounds yummy…and the market down the street is still picking tomatoes from the hoop houses. P.S. we get the earliest tomatoes around…they plant them in November and we get fresh tomatoes in March! Somehow they heat the soil in the hoop houses so they can grow them all winter.
That’s so fantastic, David! So once they are done this fall, you really don’t have as long to wait as most of us 🙂
That’s not a jam you see everyday! Wow, looks good though 🙂 Do you think it’s good for cooking with, too?
I’ve already used it for cooking – see the next eggplant recipe, so yes, great idea!
Saw this recipe and am excited to try it.
I tried clicking ‘print’ at the bottom of the recipe, but the formatting comes out all wrong. I have a Mac computer.
I hope you can fix the formatting soon, it would make it very convenient for me!
I look forward to the new creations…
Hi Matthew! Welcome and glad you enjoyed the recipe. See what you mean about the print button – I’ve raised this issue with WP and I hope they fix it soon.
Thank you for the reply. I hope the people at Word Press get on the Mac train soon…
Of course! Happy to have you here.