sweet tangy tomato jam recipe
Photo by Vince Lee on Unsplash

by John Bagnasco

Tomatoes are perfect candidates for end-of-the-summer jam.

In this recipe, juicy heirlooms are paired with fresh ginger, cinnamon, and a dash of red pepper for kick. Good tomatoes and balance are crucial. One of our past guests, Craig Madden, from Yard to Table Creations provided us with this simple and tasty recipe

ou need sugar for the kind of sticky quality we associate with jam; otherwise, all you’re producing is a tomato sauce, no matter how different the flavor. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can’t counter all that sugar. Here’s where the lemon juice comes in.

This jam is absolutely delicious on a BLT or a grilled cheddar cheese sandwich. It also makes a lovely accompaniment to grilled fish or a condiment for burgers.

Sweet and Tangy Tomato Jam Ingredients:

  • 2 pounds ripe tomatoes, cored and chopped
  • 3/4 cup light brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh grated or minced ginger
  • 1 tablespoon fresh grated lemon zest
  • 2 teaspoon salt
  • 1/2 teaspoon cayenne, optional

Directions:

Add all the ingredients to a heavy bottom saucepan and bring the mixture to a boil, over medium heat, stirring frequently to prevent the bottom from burning. Reduce the heat and simmer, stirring occasionally, until the mixture has reduced by at least 1/3 and has thickened significantly.

Remove from the heat and allow to cool to room temperature. Transfer to an airtight container and store in the refrigerator for up to 10 days.

When making other fruit-based jams, you have the option to use pectin to thicken into a more jelly-like consistency, but it is not necessary.