Tomato Jam

Turn seasonal abundance into a jar of the most exquisite savory condiment. Mixed varieties work well together for unique flavors. Use whatever fresh and local varieties are available.

Ingredients

• 2.5 lbs tomatoes

• 1 cup brown sugar

• 2 tablespoons lemon juice (substitute: apple cider vinegar or lime juice)

• 1⁄4 cup balsamic vinegar

• 1 tablespoon freshly grated ginger

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1⁄2 teaspoon ground cumin

• 1⁄2 teaspoon ground cinnamon

• 1⁄8 teaspoon ground clove 

• Red pepper flakes, to taste

Directions

1. Roughly chop tomatoes.

2. Combine all ingredients in a medium-large pot and bring to a boil.

3. Reduce heat to simmer, stirring frequently to prevent burning and sticking to the pot.

4. Continue cooking until the mixture is a thick, jam-like consistency. Time will vary 1-4 hours, depending on the water content of the tomatoes.

5. As the mixture gets closer to the right consistency, sample and add salt, pepper, and any additional spices to taste.

6. If you prefer, you can puree the tomatoes to get a smoother consistency. Or leave them more chunky. 

7. Remove from heat; allow to cool. Transfer jam into jars, and store in the refrigerator.

Shop our merch store to get our recipe tea towels, featuring tomato jam!

Optional: Water-Bath Canning for Shelf-Stable Storage

For longer-term, shelf-stable storage, the pickled okra can be processed in a boiling water bath. See Using Boiling Water Canners  if this is your first time or you need a refresher. 

1. Wash jars, lids, and bands. Keep jars hot until ready to fill. Place a canning rack in the bottom of a large pot and fill with enough water to cover the jars by at least 1 inch.

2. Ladle the hot brine into the hot, okra-packed jars, leaving ¼ inch headspace. 

3. Wipe the jar rims clean with a damp cloth. Apply the lids and screw bands until fingertip tight.

4. Place the jars on the rack in the canner, ensuring they are covered by at least 1 inch of water. Bring the water to a full boil and process for 10 minutes (adjusting for altitude if necessary, in Florida 10 minutes is adequate).

5. When processing is complete, turn off the heat and carefully remove the jars, keeping them upright. Place them on a towel or cooling rack and allow them to cool undisturbed for 12–24 hours. Check that the lids have sealed before storing. 

6. Properly sealed jars may be stored in a cool, dark place for up to a year.