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 have always enjoyed Mark Bittman’s Tomato Jam recipe. It has warm spicy notes with much less sugar.
I added some Chinese 5 spice an we thot it was terrific...esp with a nice brie cheese.
Years ago, my mother made tomato jam. It was sweet and spicy, probably with cloves, cinnamon, nutmeg. Wish I had the recipe.