Make Ahead

Sweet & Savory Tomato Jam

August 28, 2009
Author Notes

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 —Jennifer Perillo

Test Kitchen Notes

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 —The Editors

  • Makes 1 1/2 pints
Ingredients
  • 3 1/2 pounds tomatoes, coarsely chopped
  • 1 small onion, chopped
  • 1/2 cup brown sugar
  • 1 1/2 cups granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/4 cup cider vinegar
  • 1 lemon, juice of
In This Recipe
Directions
  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.
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Jennifer Perillo is the Consulting Food Editor at Working Mother magazine, and a regular a contributor to Relish Magazine and FoodNetwork.com. She shares stories about food, family and life at her blog In Jennie's Kitchen and in her debut cookbook, Homemade with Love: Simple Scratch Cooking from In Jennie's Kitchen (Running Press 2013).