Tomato Jam

12 comments
By

Appears in Cook's Country June/July 2013

It may sound strange, but it doesn’t taste that way. Tomatoes are a fruit, not a vegetable, after all.

SERVES 32 (Makes about 2 cups)

TIME 45 minutes, plus 2 hours chilling

Tomato Jam

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 ...

Print