Savory Tomato Jam

When autumn comes I am usually overrun with ripe tomatoes from my garden, and looking for ways to preserve them beyond basic drying and canning. This bit of jam adds a bright spot to winter entertaining, and you will be glad of the time invested to create it. The jewel-toned jam is at it’s best on a crisp cracker with cheese. 

• 5 pounds ripe tomatoes, any variety
• 2 teaspoons lemon zest
• 6 tablespoons lemon juice
• 1 tablespoon fresh ginger, finely minced
• 1/2 teaspoon salt
• 5 cups sugar
• 1 tablespoon coriander, ground and toasted

Blanch the tomatoes until their skin splits, then peel and cut in half on their “equator”.

Place a strainer over a bowl and lightly squeeze the seeds and juice into the strainer. Coarsely chop the tomatoes and place them into a large saucepan, with the reserved juice.

Add lemon zest, lemon juice, ginger, and salt. Bring to a boil and simmer uncovered, stirring occasionally, until the tomatoes are soft (about 15 minutes).

Stir in the sugar, increase the heat to medium-high and cook the jam, stirring constantly. Continue to boil the jam until it reaches 220°F.

Stir in the coriander and remove from the heat.

Pour into sterilized half-pint jars, wipe the rims clean, place lids and rings on the jars and process in a boiling water bath for 5 minutes.

yield: about 6 half-pints

prep time: about 2 hours

Adapted by Jane Blaisdell. Original recipe obtained from Chef Wendy Jordan.

Author: madesimplybyjane

I have had a passion for cooking and eating healthy food for most of my life. My professional training includes a Bachelor of Science in Nutrition and Culinary Arts from Bastyr University, and a Bachelor of Arts in Home Economics and Secondary Education from Western Washington University. As a lifelong teacher of all ages, my focus is teaching people how to cook simple meals for their families. My belief is anyone, even children, can learn to prepare healthy, inexpensive, delicious meals for themselves and those they care for. I absolutely love to help unravel the mystery of bread making, combine whatever produce is on hand to prepare a delicious soup or stew, or create something new with whomever is interested in participating. As a former preschool teacher, I still enjoy playing in the kitchen with children. I am also an ovarian cancer survivor, and a team leader and fund raiser for a local organization funding ovarian cancer research. My home is in Lake Forest Park, Wa. where I live with my husband, Mark, and our cat, Gilbert. When not teaching, I like to garden, hike, kayak, and cook for friends and family. View all posts by madesimplybyjane