Tomato jam; not two words you hear together normally, but this sweet and sticky treat is so far removed from being normal! If you’re about to attempt this recipe, it’s important that you read this honesty disclaimer first. I found the recipe during one of my regular trolling of food blogs, and after many adjustments, I thought I’d give it a go. My warning to you is simple: stay home when you’re making this. You will not want to have any plans. To get this jam to the thickness it needs in order to be called jam, it will take about 4-5 hours at a gentle simmer.
Can I share a secret with you? I wash all of my produce in lukewarm water and whatever dish detergent I have on hand. I’m serious! You can spend nearly $8 for a small bottle of produce “soap” at the grocery store, and if you took the time to compare the list of ingredients to a dish detergent, there’s very little difference. Just remember to massage the produce in your hands under running water until all of the soap is completely removed.
As I previously mentioned, this jam takes time. When simmering the mixture, think about how the tomato jam will look when it has cooled. If, in your mind, it does not look like it will have the consistency of a fruit jam, let the mixture continue to simmer.
This is after 3 hours:
Here, at four hours, you can see how much the liquid has evaporated:
At the five hour mark, the jam is now a jam!
- 9-10 large beefsteak tomatoes, roughly chopped (at least 3-4 pounds)
- 1 large onion, finely chopped
- ½ cup brown sugar
- 1 cup white sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon ground coriander
- ¼ teaspoon cumin
- ¼ cup white vinegar
- 1 lemon, freshly squeezed
- Wash and roughly chop the tomatoes and add them to a medium-sized stock pot
- Add all of the other ingredients as well
- Bring the mixture to a gentle boil and allow the soupy-like mixture to boil for 3-4 minutes. Do not leave the pot unattended at this time. You don't want the mixture to boil over! Stir frequently.
- Reduce the heat to a gentle simmer
- Allow the jam to simmer until it has thickened and looks like jam!
- Once done, transfer the jam to sterile mason jars, and using a new seal, lid the jars and allow to completely cool.
- Store in the refrigerator for up to two weeks. If you'd like to preserve the jam, consider using your favourite canning method.