Garden fresh tomatoes are cooked down with brown sugar, sherry vinegar, soy sauce, and spices, into an intensely flavorful condiment much like a rustic homemade ketchup. Preserve now for delicious holiday gifts later.
Ok, so this isn’t really a baking-type post. And it’s not really a dessert post, either. But hopefully you’ll forgive me for that when you taste what it’s all about.
The flavors in this tomato jam will knock your stinky socks off. I am not kidding.
Once I’d conquered my jam-making, canning, preserving fears, I knew I’d be making huge batches of this. For one thing, ’tis the season of neighbors knocking each other’s doors down, bearing overstuffed grocery bags full of their summer bumper crop. We’ve all got ’em, in spades, and we don’t know what the heck to do with the sheer volume of…
I think it had to be close to a year ago that my husband and I were watching Food Network, saw this recipe, and HAD to make it, THAT VERY NIGHT. It was so good. I mean, we were kinda blown away. And the tomato jam really made the dish. Such a huge flavor impact! Our tastebuds were doing a happy dance…
It was a bit time consuming, mostly because of the tomato jam, but I remember thinking that if I’d already had it made, in the pantry or whatever, the meal would’ve been a cinch. I’m sure that was the original intent the chef had when developing it.
While away a free afternoon whipping up this concoction, and you’ll thank yourself in the months to come. This condiment will wake up just about any dish. I’m thinking eggs, salads, drizzled on a hearty soup, accompanying a cheese board… or of course, Shrimp and Truffled Grits with Moroccan Chorizo Broth, a la Chef Beau McMillan.
Peeling and seeding tomatoes may sound tedious, but it can translate into a happy memory between a mom and her son, leaning over the sink together while singing pop songs along with the radio.
At least I hope he’ll remember times like these, when he’s grown. They are certainly precious to me.
Not only did I enjoy his company, but he cut the work in half for me. So what if there were a few stray seeds in the jam, and puddles of tomato juice all over the floor and counter?
There was plenty of time to clean up while the jam simmered away on the stove, reducing down to its essence, and filling our home with it’s sweet/savory aroma.
If you don’t quite have the hang of canning/preserving, this tomato jam will keep for a few weeks in the fridge. Feel free to halve or even quarter the recipe, just watch it while it simmers and give it a stir every now and then so it doesn’t scorch.
But if you’re experienced/adventurous enough to take a crack at sterilizing the jars before sealing and submerging them in boiling water for 10 minutes, then whip up a big batch, and keep them in your cupboard for months. I love giving homemade gifts at the holidays, and hopefully my family likes getting them, because these will definitely be stashed in stockings in a few months!
If you are a home canning/preserving enthusiast, you might also enjoy reading about my first attempt (click the pics for the recipes):
…and what you can make with it:
Happy Labor Day Weekend, friends!
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- 6 pounds (2.72 kg) tomatoes, (about 20 medium-sized tomatoes)
- 1 3/4 cups (385 g) brown sugar
- 1 1/4 cups (295.74 ml) soy sauce
- 1 cup (236.59 ml) sherry vinegar, (not cooking wine)
- 2 tablespoons gojuchang, (Korean hot pepper paste), or your preferred hot sauce, to taste
- 3 cloves fresh garlic,, finely minced or grated
To Make the Tomato Jam:
- Bring a large pot of water to a boil, and fill a large bowl with ice water.
- Cut a small "X" in the bottom of each tomato, and submerge in boiling water for one minute.
- Plunge the tomatoes in ice water.
- Peel and halve the tomatoes, and squish out the seeds.
- Place the tomatoes in a large skillet along with the remaining ingredients. Simmer, stirring occasionally, until thick, and reduced by about 80%.
For Preserving/Canning in Jars:
- Keep the reduced jam warm while clean jars are fully submerged in boiling water for 10 minutes.
- Remove the jars from the water, turn the heat down to a simmer, and put in the lids.
- Fill the jars, within ¼-inch of the rim, with the jam. Wipe the rim with a clean cloth.
- Place the warmed and softened lids on the jars, and screw on the rings.
- Bring the large pot of water back up to a rolling boil, and submerge the jars, once again, for 10 minutes.
- Remove the jars from the water bath and allow to cool completely. The "button" should vacuum seal, and pull down, so it can no longer be "popped" up and down.
would it be strange to make these with canned italian tomatoes?
I think it’s a great idea and probably a huge timesaver!
Ok, I HAVE to try this! It sounds very interesting!
It is, very interesting and different, but really spectacular. I had it on a cheeseburger over the weekend, and it was great! It also makes a great condiment on a cheese plate. I think you will really like it! Thanks for reading my blog!
Huh… never had tomato jam before. But there is always a first. I put raspberry chipotle jam on cream cheese and crackers so this sounds very similar. Definitely will have to give this one a try Allie. 🙂 Thanks for sharing at Show Stopper Saturdays!
Krista @ joyfulhealthyeats
Ya, it probably is similar! This one’s like a savory/sweet kinda thing, probably a little more savory than sweet. My hubby’s making bacon cheddar burgers tonight and I can’t wait to spoon some of this on top. PS- raspberry chipotle sounds fabulous! 🙂
Oh.. that sounds delicious on a burger! Yum!
It was, lol! 😉
This sounds so good! By the way, what a cute knife! 🙂
Thanks, Erika! I know, I just love looking at the props on blogs too! That knife is old, but I love it too. It was a gift from my late mother-in-law. 🙂
Oh, wow, Allie! I’ve just tried this recipe and I now have no words to describe how good this tastes… this jam is amazing, thanks a million for the recipe!!! x
Yay! I’m so happy you like it as much as I do! Isn’t it so flavorful??? I’m having some on a cheeseburger for dinner tonight, can’t wait! Thanks so much, Consuelo, for trying the recipe and letting me know how it came out for you! xoxo
Tomato Jam is something I have wanted to make for a long time! Love condiments that are sweet and savory. Pinning!
Awesome! Thanks so much for sharing on Pinterest, Christin! I really hope you enjoy the recipe, it’s fun to make and the flavor is incredible! 😀
I must admit I never had tomato jam yet but it looks and sounds beyond delicious!! My boyfriend doesn’t like sweet things (jams included) but he loves tomatoes and I think he would adore this with some cheese and a glass of wine! I definitely have to make this for our next dinner-date 🙂 Thank you for this wonderful inspiration!
Amy, it’s perfect with wine and cheese! I hope your boyfriend enjoys. Thanks for the sweet comment. 🙂
Wow, Allie, this jam sounds perfect to me! I have been peeling and seeding tomatoes all day (well, my mum has, I really hate peeling tomatoes haha) and now I have the perfect recipe to use them all. You bet I’ll be trying this really soon. Thank you so so much for the recipe, I’ve wanted to try homemade tomato jam for weeks and this couldn’t have been more perfect!
Have a lovely labor day weekend! x
What a lucky coincidence! I really hope you enjoy the recipe. Have fun making it! <3
I haven’t tried tomato jam before but I’ve had tomato chutney and we loved it. Especially in Christmas day left over sandwiches, yum! Love your jars Allie.
Thanks, Laura! It probably tastes a lot like a chutney. I had it on a grilled cheese sandwich and it was great! Glad you enjoyed… <3