Tomato Jam

From Cook's Country | June/July 2013

Why this recipe works:

Jam making can be a tedious process, but we speed it up by pulsing all of our ingredients in a food processor and then cooking them down in a big skillet—more surface area means faster evaporation. We found that plum tomatoes were the most consistent, but we did away with the fussy process of… read more

Jam making can be a tedious process, but we speed it up by pulsing all of our ingredients in a food processor and then cooking them down in a big skillet—more surface area means faster evaporation. We found that plum tomatoes were the most consistent, but we did away with the fussy process of peeling and seeding them. For a tomato jam with the right balance of sweet and savory, we use brown sugar, onion, ginger, cumin, red pepper flakes for heat, and a healthy dose of lemon juice for brightness.

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Makes about 2 cups

It’s important to use plum tomatoes; globe tomatoes are juicier and need to cook longer. Use tomato jam in a turkey or egg salad sandwich, slather it on a burger, spread it on a buttered English muffin, or serve it with your favorite cheese. Store the jam in the refrigerator for up to two weeks.

Ingredients

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