Tomato jam



10 min


1 h 25 min


2 cups

Tomato jam

Photo, Erik Putz.

When markets brim with the red, yellow and pink hues of cherry, beefsteak and heirloom tomatoes, here’s how to welcome them back into your kitchen.


  • 5 beefsteak tomatoes , (1 kg)
  • 1 cup finely chopped sweet onion
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 2 garlic cloves , minced
  • 3/4 tsp hot-red-chili-flakes
  • 1/2 tsp dry mustard
  • 1/2 tsp coriander
  • 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.


Chatelaine Quickies: How to make fresh Sicilian pasta sauce

Nutrition (per tbsp)

  • Calories
  • 26,
  • Carbohydrates
  • 6 g,
  • Sodium
  • 26 mg.