You can enjoy this sweet homemade Tomato Jam on burgers, as a dip with cream cheese slathered on crackers or as a condiment for chicken, pork and seafood.
Tomato Jam Recipe
It seems like tomatoes in the Summer tend to come in with a vengeance. I didn't plant tomatoes this year, but, never fear, I have the most magnificent neighbors! It's not unusual for me to come home to a front porch packed with fresh vegetables and a sweet note attached. It's a glorious feeling. After one such gift, I decided to whip-up a batch of this tomato jam to have in the fridge for snacking, burgers and appetizers.
Turning Fresh Tomatoes into Jam
In exchange, many of the goodies you see here on my website are shared with them, too. It's a mutually beneficial relationship that we have. If you've never thought of using extra tomatoes for making jam or chutney here's your chance.
Way to Use and Serve Tomato Jam
You can use tomato jam in many ways just as you would any other condiment. A few ideas to inspire you:
- This tasty tomato jam, can be used as a spread for cream cheese, slathered on toast, or served as a condiment for beef, chicken, fish or pork.
- I've even used this as a scrumptious topping for chicken tacos.
- You can keep this in the fridge tightly sealed for 1 week or even longer, honestly if, stored properly in an airtight container. It's highly unlikely to last that long.
- You may also like to try this recipe for Fresh Tomato Soup from i heart recipes.
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Helpful Kitchen Items:
- 12 cup diced tomatoes peeled and cored
- 1 small sweet onion diced
- 2 clove garlic minced
- 2 Tbsp olive oil
- 1 cup packed light brown sugar
- 1 cup apple cider vinegar
- 3 medium cinnamon sticks
- 1 medium chopped chipotle pepper plus 1 Tbsp adobo sauce
- 3 tsp seasoned salt
- 2 tsp ground cumin
- 1 tsp ground Ancho chili
- 1 tsp smoked paprika
- ¼ tsp ground clove or allspice
- ¼ tsp nutmeg
- 1 5 oz can tomato paste
- 2 Tbsp fresh lemon or lime juice
- Drop the tomatoes into boiling water for 30-40 seconds then immediately submerge in ice water.
- Peel, core and dice fresh tomatoes to equal 12 cups.
- In a heavy bottomed saucepan, saute the diced onion over medium-high heat in 2 Tbsp of olive oil. Cook for 5-7 minutes until the onion has softened and browned. Add 2 clove minced garlic and continue cooking until fragrant around 1-2 minutes.
- Add the diced tomatoes, brown sugar, apple cider vinegar and seasonings to the pot with half of the tomato paste and the lemon juice. [Tip: Reserve the remaining tomato paste to adjust the thickness at the end of cooking]
- Simmer over medium-low for 1 ½ hours or until reduced by half and thickened.
- Cover with a lid, but leave off-set to allow the moisture to evaporate. Stir periodically to prevent sticking.
- At the end of cooking, test the thickness and add additional tomato paste if desired mixing until the tomato paste is fully dissolved. Adjust the amount according to the juice released by the tomatoes and your preference.
- Use an immersion blender or ladle into a stand blender and blend until chunky smooth.
- Cool to room temperature, then chill thoroughly for 8 hours or overnight before using.
- May be stored chilled in an airtight container for up to week.