BY CASSANDRA HAMMERSTONE
June 2024
You don’t often hear, “I can’t wait to make tomato jam,” at the farmers market stand, even though tomatoes long ago proved they’re ideal for sauce, and we stew them with vinegar and sugar to make ketchup. Why tomatoes rarely make the list of summer produce we look forward to turning into preserves is a mystery.
Within an hour, and with little to no prep time, you can turn a few pounds of any tomatoes into an unexpectedly sweet and complex preserve with dozens of uses. With a jar in the fridge, I’ve topped scrambled eggs, bacon cheeseburgers and ciabatta goat cheese toasts. I also made this Tomato Jam Vinaigrette with Basil, a staple in my summer kitchen.
Quarter any larger tomatoes and cut out the core, which is where the stem meets the fruit. Smaller cherry or grape tomatoes can be left whole. Leave the skins on – they’ll fall off on their own during the cooking process.
Consider the cooking times provided approximate, since the type of tomatoes you use will largely influence how much liquid you’ll need to cook down, which impacts the cooking time and final texture of the jam.
Any ripe (or overripe) tomatoes will work for this jam. I’m using a combination of slicing tomatoes and a few handfuls of cherry tomatoes from my garden. Consider the cooking times provided approximate, since the type of tomatoes you use will largely influence how much liquid you’ll need to cook down, which impacts the cooking time and final texture of the jam.
Add the tomatoes and salt to a medium, non-reactive sauce pan and cover to steam until the tomatoes just begin to soften, about two or three minutes. Uncover and add the brown sugar, vinegar, cinnamon, Aleppo pepper and nutmeg.
Aleppo pepper is fruity with subtle smoky undertones, so it pairs well with the tomatoes, cinnamon and nutmeg, and imparts a very mild heat. If you aren’t able to find Aleppo pepper, you could substitute with a pinch of cayenne or red pepper flake.
Bring the mixture to a boil then reduce the heat and simmer uncovered for 30 to 45 minutes. As the tomatoes soften they will release their skins. Stir regularly and pluck the skins from the jam with tongs or a fork. The skins from the smaller cherry tomatoes will mostly disintegrate and will not be noticeable.
The jam will thicken and darken in color as it simmers. As the moisture evaporates, the sugars will run the risk of sticking to the bottom of the pan, so stir more toward the end. You’ll know its done when the tomatoes have all broken down (with some small chunks remaining) and the jam will be glossy and easily coat a spoon without being too runny or thick. You’re looking for the consistency of a thick fruit compote.
Once the jam cools slightly, remove it to a heat-safe jar and refrigerate. It’s ready to eat right away, and should be consumed within one or two weeks. Freeze leftovers in an ice cube tray and they’ll hold for around six months.
Aleppo pepper is fruity with subtle smoky undertones, so it pairs well with the tomatoes, cinnamon and nutmeg, and imparts a very mild heat.
Tomato jam is sweet with enough depth from warm spices and heat from Aleppo pepper to remain savory. Use the jam within a week or two, or freeze dollops in an ice cube tray and store for up to six months. If you make this just to have my Tomato Jam Vinaigrette with Basil on hand, you’ll consider it time—and tomatoes—well spent.
This recipe is not written for safe canning.
TOMATO JAM
Season: Summer
Makes approx. 16 oz
ingredients
2½ lb tomatoes
1 tsp kosher salt
1 cup light brown sugar
2 tbsp white balsamic vinegar
½ tsp cinnamon
½ tsp Aleppo pepper
¼ tsp nutmeg
PREPARATION
Core and quarter any large tomatoes. Cherry tomatoes can be left whole.
Add the tomatoes to a medium saucepan and toss with one teaspoon of kosher salt. Cover and warm over medium heat until the tomatoes just begin to soften, about three minutes.
Uncover and add the brown sugar, vinegar, cinnamon, Aleppo pepper and nutmeg. Bring to a boil, then turn the heat down to simmer. The tomatoes will begin to soften and release their skins. Carefully pluck the skins off the tomatoes with tongs or a fork and remove. Simmer for 30 to 45 minutes, stirring regularly from the bottom.
Once the jam has reduced and thickened, remove it from the heat. If the jam is more chunky than you prefer, use a potato masher to break up any large pieces. Transfer the jam into a heat-safe container and refrigerate.
This recipe is not written for safe canning. The jam can be stored in the refrigerator and used within one week, or spooned into dollops and frozen. Frozen jam should be used within six months.
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