Tomato Jam…I had never heard of such! Have you? Arturo started making this stuff and it is so easy and so delicious. It is a perfect topping for beef, pork, and even chicken. It even tastes great spread on a fresh homemade biscuit. It is a must if you have tomatoes from your garden that are not quite canning size and might be a pain to peel, but you are tired of eating little tomatoes this is perfect for that!
This summer our garden has just been okay. It has not been overproducing anything, which is great because we can keep up with it. However, bad on the other hand because I really like to can. I don’t like to can everything under the sun, but I really do like to can tomatoes and make pesto to freeze. I also accidentally bought a wrong type of tomato plant, this year, instead of a regular Roma tomato. This plant is producing smaller tomatoes, that are not quiet little tomatoes, but not as big as Roma’s either. And they are kind of a pain to peel to put up, so Arturo started making this Tomato Jam use them without peeling them. And it has become one of our go-to’s! Love it!
Tips on Making the Tomato Jam
- You can use any type of tomatoes. So, if you have some slicing tomatoes that are about to go bad, this would be a perfect way to put them up.
- You could freeze or can the jam or it will keep in the fridge for a week too.
- You don’t have to peel the tomatoes, so it works great for little tomatoes that need to be used before they go bad.
- If the tomatoes have a lot of seeds you might want to seed them. Arturo did not in this recipe.
Apple Cider Vinegar
Sprigs of thyme
How to make the Tomato Jam
Begin by sautéing the onion, garlic, and thyme in the olive oil. Cook till they are translucent.
Then season with salt and pepper.
Add tomatoes, brown sugar, mustard, apple cider vinegar, and chili powder.
Bring to a simmer and cook over medium heat until almost all of the liquid has evaporated, and the mixture is thick and jammy. This should take about 15 minutes.
Once the jam is done you can then place it in a container to process and can or a bag to freeze. Or just eat it right up!
- 1 1/2 lbs tomatoes fresh
- 1 tsp chili powder
- 1/4 cup brown sugar
- 3 garlic cloves minced
- 1 onion diced
- 1/4 tsp salt
- 1 tbsp dijon mustard
- 1/4 cup apple cider vinegar
- 3 tbsp olive oil
- 5 sprigs thyme
- Begin by sautéing the onion, garlic and thyme in the olive oil. Cook till they are translucent.
- Then season with salt and pepper.
- Add tomatoes, brown sugar, mustard, apple cider vinegar and chili powder.
- Bring to a simmer and cook over medium heat until almost all of the liquid has evaporated, and the mixture is thick and jammy. This should take about 15 minutes.