Make Ahead

Tomato Pomegranate Jam

November 30, 2012
Author Notes

Last year, I discovered the joys of tomato jam which then led to creating different variations. When fall arrived and pomegranate season arrived, I couldn't resist adding pomegranate molasses to a batch for some sweet-tart flavor. The flavors of pomegranates and tomatoes blended beautifully, yielding a lovely savory jam that just happens to be delicious on a grilled cheese sandwich. —BlueKaleRoad

  • Makes 1 quart
Ingredients
  • 4 pounds roma tomatoes, chopped (I don’t bother to peel or seed, but if you prefer a smoother jam you can do so)
  • 1 cup brown sugar
  • 2 teaspoons kosher salt
  • 1/4 cup pomegranate molasses
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried coriander
In This Recipe
Directions
  1. Combine all the ingredients in a large saucepan. Bring to a boil, then lower heat to medium-low and let it simmer and bubble, stirring often, until thick and jammy (about 1 hour).
  2. Let cool and ladle into a 1 quart jar. The jam will keep for 2 weeks in the refrigerator.
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I am a passionate home cook for my family and friends. I recently started writing a food blog (www.bluekaleroad.com) and love creating new recipes, writing about food and sharing stories. We are part of a CSA and really appreciate all the terrific produce grown in the Seattle area. In a continued effort to eat locally, we started raising backyard chickens (love our little flock!) and are enjoying the beautiful, fresh eggs. The Food52 community is inspiring and I find myself glued to the site checking out delicious recipes!