Tomato jam

Prep 10 min
Total 1 hour 25 min
Makes 2 cups

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beefsteak tomatoes, (1 kg)
1 cup
finely chopped sweet onion
3/4 cup
granulated sugar
1/4 cup
garlic cloves, minced
1/2 tsp
dry mustard
1/2 tsp
1/2 tsp
kosher salt
3 tbsp
white vinegar


  • BRING a large saucepan of water to a boil. Cut a shallow X in bottom of each tomato, then submerge and cook until skin loosens, 1 min. Remove with a slotted spoon and submerge into an ice bath for 30 sec. Drain, then peel off skin. Chop to make 5 cups.
  • STIR onion, sugar, water, garlic, pepper flakes, mustard, coriander and salt in same saucepan. Cook over medium, stirring often, until sugar is dissolved, 2 to 3 min.
  • ADD tomatoes and bring to a boil. Reduce heat to medium. Gently boil, stirring occasionally, until mixture starts to thicken and reduces to 3 ½ cups, about 40 min.
  • MASH tomatoes with a potato masher and reduce heat to medium-low. Continue simmering, stirring often, until reduced to 2 cups, 30 more min. Add vinegar during the last 5 min of cooking. Remove from heat.
  • LADLE into clean glass jars, then cover with lids. Let cool completely. Refrigerate for up to 1 month


  • Best secret burger sauce: Stir together ½ cup mayo and 2 tbsp tomato jam. Add a pinch of freshly ground pepper. Dollop on your burger.
  • Tomato-chili Sauce: Stir together ¼ cup tomato jam, 2 tbsp rice vinegar and 1 tbsp water until combined. Serve with spring rolls or use as a salad dressing.



Calories 26, Carbohydrates 6 g, Sodium 26 mg.

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