Sweet Tomato Jam With Honey and Vanilla
- Total Time
- About 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds firm ripe tomatoes, cored and diced (about 8 cups)
- 1cup honey
- 300grams granulated sugar (1 and ½ cups)
- ½teaspoon lemon zest
- 2tablespoons lemon juice
- 2vanilla bean pods, split
- Pinch fine sea salt
Nutritional analysis per serving (3 servings)
814 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 210 grams carbohydrates; 5 grams dietary fiber; 204 grams sugars; 4 grams protein; 75 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
If you plan to can the jam, prepare the jars according to the instructions here.
- Step 2
In a large nonreactive pot, combine ingredients, adding both vanilla seeds and pods to the pot. Simmer over medium-low heat until the mixture is very thick and jammy, about 1 and ½ hours. Discard vanilla pods.
- Step 3
If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.
Private Notes
Comments
Great recipe. Made with a mess of Early Girls, simmered on low for 2 hours, and added another dose of grated lemon zest at the end. Turned lovely deep red. Next time might try pinch of pepper flakes.
Long ago, as a bride living in Colorado, my next door neighbor gave me a jar of canned tomato jam as a welcome gift. As a girl raised in an Italian household I had never heard of such a thing as tomato jam and was hesitant at first but learned to like it. I have thought from time to time about researching a recipe and here you are, granting my some time wish to refresh an old memory of sweet goodness. I will definitely give this a try, especially since I have a good crop growing in my garden.
This reminds me of something my wife and I tried in Copenhagen with a cheese plate. That version had rosemary, so I put one large branch in and removed it when finished simmering.
I made it as described and, despite loving chutneys and savory jams, I hated it. I actually had to dump the whole batch, which was tough considering the vanilla pod alone cost nearly $20. It was cloyingly sweet, for me.
“9/16/2023: CORRECTION - 4 lbs. tomatoes yields 1 quart jar of jam (4 cups).
Didn’t have a vanilla bean, so used 2 tsps of extract. Also added an additional lemon’s worth of juice. Smelled strange while making it, but turned out prettt good (though sweeet!). Next time, will cut the sugar, up the acid, and maybe add savory (rosemary?) or spicy (chili) elements.