Tomato Jam

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My parents have grown tomatoes for a long as I can remember, and this summer is no exception. They’re definitely in the “we have way too many tomatoes and not enough things to do with them” stage. They’ve been mentioning this bounty for a few weeks now, and the little voice in my head that gives me recipe ideas said, “try tomato jam.” So I took some tomatoes off of their hands and got to work.

  • 3/4 pound ripe tomatoes, cored and finely chopped
  • 1/4 teaspoon ground allspice
  • 2 teaspoons fresh thyme, minced
  • 1 dried chile de arbol, crushed (or a pinch of crushed cayenne pepper)
  • 1/4 teaspoon salt
  • 1/4 cup light brown sugar
  • 2 teaspoons lime juice
  1. Place all ingredients in a medium-sized saucepan. Bring to a boil, then reduce heat to a simmer. Allow to simmer about 1 hour, until mixture takes on a jam-like consistency.
  2. Remove from heat and spoon into a cup or pint-sized jar. Refrigerate. Jam will keep for about a week.

(Makes ~1 cup)

This is definitely a recipe that you want to use fresh summer tomatoes for. If you use tomatoes that don’t taste like much, you’ll have jam that doesn’t taste like much. I used a mixture of roma and cherry tomatoes. My perusal of tomato jam recipes indicated that roma tomatoes were most frequently called for, but I saw people using cherry and beefsteak and all sorts of other heirloom varieties. The fact that they are fresh and ripe is the key.

I’m also sending this recipe to Susan from The Well-Seasoned Cook who is hosting Weekend Herb Blogging this week.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. What beautiful tomatoes to make tomato jam with! I love the flavors! I don’t imagine it would last a week in may house. You are so lucky to have tomato growing parents!

  2. Mmmmm…Mexican style! What a great, great idea. It would be wonderful spread in quesadillas. Thanks, Kalinda, for this very fine WHB recipe!

  3. Lynne: It certainly is nice to have someone else do all the work, and I still get to reap the benefits.

    Susan: Funny you should say that, I didn’t know I was creating a Mexican spice mixture. After looking at many, many jam recipes, I went out on a limb and made something up. But I guess most people aren’t ever really inventing new flavors. At any rate, it worked. The jam didn’t last very long.

  4. I was looking at tomato jam recipes just yesterday: I am intrigued. Yours looks very nice!

  5. Definitely give it a try, it’s a nice blend of sweet and savory.

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