A diverse yummy for your tummy condiment
This is a recipe I have been working to make for three years. It is a sticky concoction of sweet and sour savoury flavour that was simmered for an entire day to gain this shimmery translucent jeweled splendor.
Can you imagine the taste?
Or the texture?
The first two times I made it, I burned it. Watch out. It almost happened this time. I became transfixed on succeeding once I had witnessed the depth of colour the preserved jammy transparent tomato flesh developed through the process. I wanted to make this recipe and I wanted it to succeed. There are many versions of Sweet and Savory Tomato Jam and I may have read them all. This recipe is inspired by the simple tomato and each of my readings.
I use fresh ingredients and I like preserves chunky.
There was a lot of liquid that cooked down throughout the day, as I worked in my kitchen. It is important to choose a day to make this where you will be at home and in your kitchen the entire day if you make a batch this size as it does take a good 12 hours. I actually finished it the following day.
When the tomatoes darken and a path can be left in the bottom of the pan, the preserve is close to being finished. You are now in the danger zone.
I stirred constantly the last 20 minutes to rid the jam of any excess liquid.
One litre and one cup was the yield.
Sweet and Savoury Tomato Jam
Ingredients
- 5 ½ pounds tomatoes
- 1 ½ cups onion , diced
- ¾ cup brown sugar
- 2 cups white granulated sugar
- 1½ tsp salt
- 1 tsp coriander seeds (would toast them next time, and add twice as many)
- ½ tsp cumin (I put 1/4 teaspoon and would add the full amount next time)
- ½ cup cider vinegar
- 6 tbsp fresh lemon juice
- ¾ cup finely diced tart green apple
- 2 tsp freshly grated ginger (would add at least a tablespoon next time)
Instructions
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Put all ingredients in a 2-quart pot and bring to a gentle boil; reduce heat to a simmer
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Cook until thickened and jam-like (about 12 hours), stirring regularly to avoid any bottom pot stickage
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Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or process for 15 minutes in water bath
Recipe Notes
There is usually 2 tablespoons of juice in an average lemon half.
I cut the tomatoes in chunks because I like chunky textured preserves.
This concoction will keep for a long period of time in the fridge without processing due to the high sugar and acid content.
Any ideas of what this might pair with?
G’day! Looks delicious Valerie! TRUE!
I can almost smell the wonderful flavors and spices today through the computer screen too!
Cheers! Joanne
Joanne
🙂
V
That jam looks incredible! Aaahhh, the things I could pair it with…
Mimi!
I need to think ahead, or it will get lost in the fridge!
🙂
V
Your photos make me want to lick the spoon! That looks absolutely wonderful. I have made tomato jam before (different recipe) and we love it on all kinds of meats – and I really like it with eggs, too. That kind of long slow simmering is therapeutic – I stir all my worries away. Your recipe looks particularly tasty – I think I will try that version. I have boxes of green tomatoes on my basement floor, slowly ripening, so as soon as they are ready . . .
Margaret
Is your recipe on your site? I will have to look at it, too!
🙂
Valerie
Wow! Love tomato-anything!
Cheers.
You and me both, Dreena!
🙂
V
This jam looks amazing! I become obsessed with preserving every fall, and tomato jam has been on my to-do list. Thanks for the recipe! If you are looking for a food-related giggle while it reduces, check out http://www.cafehunk.com. Funniest food blog I’ve seen all year!
Thanks, Emma!
Do you have a site… share your favourite preserving recipe here – I would LOVE to know.
🙂
V
(Whereever did you find that site. It is HILARIOUS!)
Thanks for responding, Valerie!! I don’t have a website, but I do have a killer recipe for spicy tomato chutney that I’ll dig up for you and post! So glad you like Cafe Hunk. Please share around!
I did, Emma – re CafeHunk… and am happily waiting for your recipe.
🙂
V
Your photos are beautiful! Making this jam is a wonderful way to use tomatoes. I will have to schedule a day at home to make this jam. It’s the type of jam my husband would love to eat with Tourtière.
What a great idea, Liliana
Tourtière would be a perfect accompaniment. I sure hope you come back to read my project post for The Canadian Food Experience… it was scheduled and missed publication do to the spell check I have put in place. Darn. It is out now.
🙂
V
I was thinking I would take a thick slice of a homemade bread, rich with extra butter and eggs, toasted and a slice of hot meatloaf then topped with a big dollop of this jam. Add a salad and it would be an easy quick lunch.
A fried egg sandwich with this jam would be a smashing hit, actually. Great call, Brendi!
🙂
V
Hi Valerie,
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Warmest regards,
Senka
http://www.canadiandishes.com
Thanks – will check it out – as always, not sure how this benefits my site, but will take a look… thank you so much for stopping by. Sincerely appreciated.
V
This looks amazing! I want to serve it with grilled meat and chicken and fish over and over again! Amazing flavors! It is so beautiful…
I was thinking that it would be great with a grilled chicken, and want to incorporate that somehow – probably sandwich style. Good idea.
🙂
V
I’ve never heard of tomato jam before. You really do need to write a book or have a TV show!! 🙂
So delicious. So worth the effort. Thank you.
Thank you SO much, Sarah, for leaving your stamp of approval on the recipe. It means a lot to me – and to future readers.
Big hug. So glad you will enjoy this throughout the winter licking at our heels.
🙂
Valerie
I have a batch of this jam cooking overnight. I have tried every batch of tomato jam I can find that is different from my absolute favorite (Mark Bittman’s recipe.) I read your comment about it burning easily – you’re so right, it does burn easily. I tried using one of my slow cookers a couple summers ago. Wow!!!! I’ve never looked back. I cook all my jams and chutneys in slow cookers. Now, I’m off to find that chutney recipe you mentioned! 🙂 Thanks for sharing your recipe(s)!
Anna,
How did it go? Where does this recipe fit into your experience and spectrum to tomato jams? I would love to hear back from you.
🙂
Valerie
I was wondering if using a slow cooker would help avoid the scorching. I use one for my apple & pear butters all the time!
Never tried it but it might work well!
🙂
Valerie
Didn’t burn mine, used slower cooker for 12 hours, finished off in pot. Although nice color, apples were uneccessary. Turned out to be more of a sweet and sour relish than anything. Goes well over rice and meatballs. Thank you for the recipe.
Thanks for chiming in Angela!
Glad to know you enjoyed it.
Sincerely,
Valerie
I was so looking for a recipe for my leftover tomatoes, I am glad I stumbled across your blog! In the beginning I was a bit confused because your recipe calls for three hours a good time in the recipe part, while your blog clearly says 12 hours. I am now 5 1/2 hours in and I am almost done. It’s amazing! Thank you so much I can’t wait to do it every year!
And I will most likely use this on a turkey sandwich with cream cheese, a marinade with pork tenderloin (and glaze), or maybe a crostini with goat cheese?
WOA! You have my mouth watering, Kelly!!
🙂
V
Excellent, Kelly! People do love it – not sure about the recipe confusion, but would like to correct it if you can clarify?
🙂
Valerie
I’ll respond as I was a little confused as well. The recipe says “Total cook time 3-1/2 hours” while your blog says cook for 12 hours. There’s a bit of a discrepancy, however, the jam looks amazing!!
Dear Vancie,
Thank you for letting me know – I had the time properly in the other recipe app I was using, and when this one replaced it, the time went into minutes instead of hours and was skewed. I have now corrected it. Hope that helps!
Sincerely,
Valerie
Such an Amazing recipe!! I have made twice in the past week! The first time like your recipe, the second time with a few twists of mine. Instead of green apples, I had an over abundance of green pears and I also added liquid smoke which just kicked it up a notch. Like you I cooked both batches over two days as I doubled both. I also made your Green Tomato Mincemeat which also was incredible!
Thank you for the great Canadian recipes!
Thank you, Debbie!
So appreciate your stamp of approval! We love it too, and it means a great deal to other readers. If you could be so kind to also comment on the green tomato mincemeat post, that would be great. If not, no problem – so glad you are cooking in your kitchen creating taste traditions with those you love.
🙂
Valerie
Hello! This looks fabulous! Just wondering if you peeled the tomatoes….it’s hard to tell from the pictures.
I have 15lbs of red beauties just waiting to crawl into the pot for this jam!!
Thanks!
HI Julie,
I did not peel the tomatoes! I like their texture in this recipe. Let me know how it goes!
I was away – sorry for the late response!
🙂
Valerie
Hi, i love the sound of this chutney, can you tell me how long can i keep this for. Thanks for the blog……
Hi Juliana,
Mine kept about 3 months in the fridge.
Let me know if you make it!
🙂
Valerie
You can pair this with:
Toasted baguette with olive oil and balsamic drizzle. Top with fried, crispy basil leaves and a sprinkle of parmesan. Pair with a red wine from Southern Rhone. Perfection!
YUMMERS!!!! Sounds like there was a moment that was COMPLETELY HAD!
CHEERS!
XOXO
Valerie
I made and canned a batch of this jam in the summer. It’s gone already and I’m about to make another. We love this on crackers with cheese, on bagels with cream cheese, on eggs, using it as the T in a BLT, even a big dollop to fancy up mac and cheese!
What a testament. We love it, too! Great to hear!
My heart is happy!
Thanks for taking the time to let me know and to inspire others to give it a go!
Hugs,
Valerie
I cooked mine in the crockpot! On high till it started boiling then low all day. I turned it on warm over night. Then back on high till it was thick. No lid on at the end! Love it!!
Glad to hear that, Regina!
🙂
Valerie