Tomato Jam (& my favorite thing to put on an egg sandwich)

One of my favorite thing to whip up with our garden tomatoes - fresh Tomato Jam. Sweet, tomato-y, and perfectly jammy - it’s so good I can happily eat a spoonful of it straight from the jar. Even better - top a salty cracker with big dollop of this jam - it’s perfect. This has been my go to recipe for the over-flow of tomatoes that stay lingering on the kitchen counter. I am obsessed with not letting my homegrown veggies go bad, and this has been such a good recipe during the moments of tomato surplus. And it’s become my absolute favorite thing to put on a brunch-y egg sandwich. Not me plotting out a little lunch date for me + said breakfast sandwich in my weekly planning.

 
 

The 3 “things to remember” when it comes to making this tomato jam that I’ll remember for next year:

  1. The amount of tomatoes you use is flexible, so no need to overthink it. The recipe I was using for inspo called for 1 1/2 pounds of fresh tomatoes, and I was consistently using 4-6 good size tomatoes. Everytime, the jam has turned out great!

  2. A little jalapeno heat goes a long way. Just one jalapeno fined diced adds a lovely pop of color + just enough flavor to give it a little kick, but keep the jammy, sweet flavor profile. A sweet heat is the perfect way to describe it.

  3. Put it on everything! Cheeseboard, egg sandwiches, or even Summer veggies sandwiches. A little tomato jam + a light smear of mayo is a pairing I’ll give a 10/10.

A fun + yummy little condiment to have lying around. I just got my final batch of Summer tomato jam out of the freezer, and I have no doubt I’ll be whipping up several batches of this stuff for many Summers to come.

For the jam

  • 1 1/2 lb fresh tomatoes (fine to go up to 2 lb), I used big tomatoes instead of cherry tomatoes

  • 1 jalapeno, seeded + diced

  • 3/4 c. sugar

  • 1 tbsp fresh ginger

  • 1 tsp cumin

  • 1/4 tsp cinnamon

  • pinch of cloves

  • 1 tsp salt

  • juice of 1 lime

Start by prepping the tomatoes. Get them washed + finely chopped.

Place a saucepan over medium heat. Add in the tomatoes + jalapeno, sugar, ginger, spices, salt, + lime juice. Stir everything together + place the saucepan over medium heat. Bring the jam to simmer, letting the jam simmer on medium for about 3 minutes. Reduce the heat to low + let the jam continue to cook another 75 minutes.

Remove the pan from the heat + let the jam cool in the pan for 30 minutes. Transfer the jam to a mason jar to cool completely. Seal + place in the fridge until you’re ready to use it.

Lesley ZehnerComment