Tomato Jam
- Total Time
- 1 hour 30 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
- 1cup sugar
- 2tablespoons freshly squeezed lime juice
- 1tablespoon fresh grated or minced ginger
- 1teaspoon ground cumin
- ¼teaspoon ground cinnamon
- ⅛teaspoon ground cloves
- 1teaspoon salt
- 1jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste
Nutritional analysis per serving (4 servings)
230 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 58 grams carbohydrates; 2 grams dietary fiber; 55 grams sugars; 2 grams protein; 535 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
- Step 2
Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
Private Notes
Comments
Folks,
You may want to check out a pectin called Pomona's Universal Pectin. It differs from "normal" pectins in that it does not need any sugar to make the jam. The pectin is from citrus skins. It uses Calcium (provided as the catalyst). Find it on amazon. We are reducing sugar intake (typically 50 to 85% in jams). This makes a very good jam. For a light sweetness, we use maple syrup or honey. You can also use artificial sweeteners. Jams actually taste fruity. Highly recommend.
Nice flavor but too much sugar. I would start with 1/4 cup and add up to 1/2 cup as needed. I also put 1 chopped yellow pepper and 1/2 chopped red onion into it.
When I am too lazy to put much effort into dinner, I toast some bread, spread this jam on top, then scramble an egg with hot pepper flakes and parmesan cheese and put that on top also.
I found this flexible and very delicious. I made it twice with about 3/4 the sugar and a mix of not-great roma and cherry tomatoes, simmering for about a hour and 40ish minutes. I only included the ginger and left out all of the spices because I was using this to top a cake. It passed the gel test pretty well, but I think it would be great with the full amount of sugar if you need a super set jam. You could do less sugar and up the spices and let it be more of a compote…it’s hard to imagine going wrong here.
I had to deseed my tomatoes because my mom can’t have them - I added 1/2 cup water to make up for the lack of moisture. I also sautéed 2 tablespoons of tomato paste bc my tomatoes weren’t in season. It turned out GREAT. Even my picky mom loved it. Such a great addition to a sandwich, I really haven’t had anything else like it. This will be a new go to for me.
Many of the comments recommend cutting the amount of sugar in half, but you need the sugar to actually make it jammy. I used the full 1 cup recommended but balanced it out with a whole minced jalapeño and a few sprinkles of cayenne pepper - these gave it a really nice heat to balance out the sweetness! I also had the heat way too low for the "simmer" phase so it took close to 3 hours before it thickened and became jammy. Don't be afraid to have it on low-medium instead of low/ simmer depending on your stove. The jam has a really rich, deep flavor. Happy jammin'!