Tomato Jam

Name: Tomato Jam
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 1-1/2 cups
Ingredients: 2 pounds whole Roma tomatoes, cored, chopped; 1 cup sugar; 3 tablespoons cider vinegar; 1 teaspoon sea salt; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon smoked paprika

Total Time Prep: 20 min. Cook: 1 hour + cooling

Yield 1-1/2 cups

Test Kitchen Approved

This refrigerated tomato jam recipe makes a small batch of the sweet-and-savory spread that upgrades everything from cheese trays to burgers.

Ingredients

2 pounds whole Roma tomatoes, cored, chopped
1 cup sugar
3 tablespoons cider vinegar
1 teaspoon sea salt
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon smoked paprika

Directions

In a large pot or Dutch oven, stir together tomatoes and sugar. Let sit until tomatoes release juices, about 10 minutes. Stir in vinegar, salt, cumin, cinnamon and smoked paprika.
Bring to a boil; reduce heat to medium-high. Cook, uncovered, until jam is thickened and reduced, about 20 minutes, stirring regularly. Reduce heat to medium-low; simmer until thick, sticky and glossy, about 15 minutes, stirring regularly. During the last few minutes of cooking, stir constantly to prevent burning.

Nutrition Facts

2 tablespoons: 82 calories, 0 fat (0 saturated fat), 0 cholesterol, 273mg sodium, 20g carbohydrate (19g sugars, 1g fiber), 1g protein.

The combination of sweet and savory flavors in tomato jam makes it a delicious addition to an appetizer spread, breakfast plate or sandwich. This refrigerator jam recipe requires no special preserving equipment; simply chop the tomatoes and cook them down with the other ingredients until thick and glossy. —Julie Laing, Bigfork, Montana

Recipe Creator