Sweet & Savory Tomato Jam

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A&M say: Merrill and I are huge fans of tomato preserves, but I'd never made one quite like this. Jennifer Perillo's recipe calls for vinegar, cumin, coriander, onion and salt, which I expected to translate into a chutney-like preserve. But there's enough sugar in this jam to keep it balanced -- deliciously -- between a sweet and savory. It made me realize that tomatoes really need an acid like vinegar to underline their sweetness; the vinegar also adds an important feeling of richness to the jam. Jennifer Perillo says you can serve the jam with grilled meats as well as spread it on toast. The only issue with this recipe is that it makes just 3 half pints; I'd like to share it and yet I'd find it difficult to part with any of them. - Amanda & Merrill

Jennifer Perillo says: Just enough sweetness to tow the line between a condiment for roasted and grilled meats and a treat to slather on toasted baguette, this is a great way to preserve summer's bounty. - Jennifer Perillo

Makes 1 1/2 pints

  • 3 1/2 pounds tomatoes, coarsely shopped
  • 1 small onion, chopped
  • 1/2 cup brown sugar
  • 1 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/4 cup cider vinegar
  • juice of 1 lemon
  1. Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened to a jam-like consistency, about 3 hours. Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or use a hot-water canning bath for 15 minutes for long-term storage.

Tags: canning, farmers market, jam, preserves, seasonal

Comments (36) Questions (2)

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5 months ago Slapdash Gourmet

I made a batch today and it IS very sweet. Does reducing the sugar interfere with the thickening? I want the thickness but not so much sweetness. Thanks!

Open-uri.14113

5 months ago holland.ranch.1

This recipe rocks! I doubled pretty much everything added balsamic vinegar on top of the cider vinegar. Delish!

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6 months ago Nina Page

At the end, I found it so sweet that I added a little more salt and felt it needed a kick. So, I added about a half a teaspoon of red pepper chili flake. Perfect!

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6 months ago BAE

I have a total of 2 1/4 lbs of tomatoes (a mix of Sun Gold cherries and Juliets). I have two questions: Do I need to peel the Juliets (they're smaller than plum tomatoes)? And do I simply reduce all of the ingredients proportionally to my reduced tomato weight? Oh, and what about the apple in the originally posted (on her blog) recipe--necessary?

Bowie_with_great_hair

6 months ago strozyk

I last commented on this recipe over 2 years ago - I'm still making it! I thought I'd post my recent tweaks, because it's just such a wonderful preserve. I've dropped the sugar a bit. I've upped the vinegar a bit. If you use balsamic, you definitely need to drop the sugar. I like adding some good bourbon. I tend to use cinnamon and clove for my seasonings, with a pinch of cumin, and always some saffron. You can't pick it out as saffron, but it's lovely. Garlic and shallot for the onion.

This is the one preserve I make that I don't like to give away!

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6 months ago Slapdash Gourmet

Thanks for the testimonial strozyk! I want to try this, but I'm wondering about the skins. Is it just a matter of chopping the tomatoes so finely that you don't mind the little pieces of skin that separate from the flesh when heated? I would be using the grape and yellow cherry tomatoes that have taken over my garden, so it will be a lot of chopping regardless. Thanks!

Moi

6 months ago msmdln

I used grape and cherry tomatoes as well, but I threw them in whole. The skins are not so thick to begin with and I don't really mind them anyway. Also, I think they softened a bit due to the long cooking time.

This recipe turned out so well, I can't wait to make more of it (so that I have enough to give it away)!

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6 months ago jamcook

Just bought a zillion tomatoes and am about to make a doubled recipe. I noticed that on Jennifer's blog, the original recipe contains chopped apple. Any reason this was left out on Food 52? It sounds like a great addition. Anyone made it this way? Thanks

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6 months ago jamcook

Just bought a zillion tomatoes and am about to make a doubled recipe. I noticed that on Jennifer's blog, the original recipe contains chopped apple. Any reason this was left out on Food 52? It sounds like a great addition. Anyone made it this way? Thanks

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7 months ago IRONWOOD CHEF

I can't believe I just discovered FOOD52 only now although I have collected recipes and participated in food blogs for years!! Fresh home garden tomatoes are soon to come into season here in Western Canada, and I stumbled upon this recipe while looking for ways to use them this year. This looks far more interesting than the Tomato Jam recipe I have used for years, and I can't wait to try it.

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8 months ago sue_ann_canvasser

I am not familiar with canning and would like to learn. Can you refer me to a good site so I can figure out the 15 minute procedure to make the jam last longer? Thx

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8 months ago beijinggirl

here's a good, easy to follow one: http://www.wikihow.com...

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about 1 year ago Deb Roseman

I was lookin for something to serve on a New Year's eve cheese platter and thisup adding some jalepeno fit the bill perfectly. I didn't have the vinegar so used balsamic and while the color wasn't as pretty, the flavor was delicious. I also ended up adding some jalepeno slices about half way thru cooking because I needed to balance out the extra sweetness from the balsamic and ended up with a sweet and spicy, tangy bit of love that heated up beautifully on top of a brie in the oven. I served the cold version on the same board with cheddar and aged goat gouda on a bed of arugula. Yum!

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6 months ago Gabriella Rose

I have started using white balsamic vinegar when color is an issue.

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over 1 year ago Regine

I also want to add that since I am not a fan of cumin, I skipped it and instead used some dashes of sweet smoked paprika.

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over 1 year ago Regine

I meant 3 hour cooking not 2. I did stir occasionally!

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over 1 year ago Regine

Wow! Heavenly delicious. Put some grated ginger and even a few dashes of smoked sweet paprika. To die for! Can't wait to try it with turkey on Thanksgiving day in lieu of cranberry relish. Should also be good with crackers and cheese, toast, and grilled chicken etc. Excellent. Will need to make it again for thanksgiving. The 2
Hour cooking is perfectly accurate!!!!!!!

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over 1 year ago Beverly Davis Pawlowski

I made this Monday as written and it is off the chain! I doubled the recipe and will be also giving as gifts. Thanks for a great recipe. http://pawlowskis.wordpress...

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over 2 years ago 1840 Farm

I made this yesterday. The aroma was intoxicating and it delivered a taste to match. I know that I will be inventing reasons to eat this jam! I added 1 generous teaspoon of grated ginger and used cinnamon instead of the coriander. Delicious!

http://1840farm.wordpress...

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over 2 years ago mbierlich

This is absolutely delicious. I also added a bit of grated ginger and as a big fan of nigella seeds I added a couple of those. It gave the jam a chutney twist. Superb!

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over 2 years ago mbierlich

Perhaps more than a couple of nigella seeds- in fact, I added two tsp to the above recipe.

Bowie_with_great_hair

over 2 years ago strozyk

I used red wine vinegar (6% acidity) and used extra vinegar generally to be safe, doubled the seasonings, added saffron and garlic slices, and drooled. It smells SO GOOD.

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over 2 years ago Emily Weber

I substituted curry powder in place of the coriander and it was wonderful.

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over 2 years ago Lizthechef

This recipe preceded my joining the ranks of food 52 - thank goodness for the recipes posted off to the side. Next canning event will be this delicious jam! I like the grated ginger idea from MrsWheelbarrow too...

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over 2 years ago Lizthechef

I have now made two batches of this delicious stuff and have yet to share any with friends - she says greedily...

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almost 3 years ago chez danisse

Saving this one. Thanks!