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–+ servings

Savory Tomato Jam

Created by: Sarah Mock
A wooden board with bread and cranberry jam, topped with tomato jam.
prep time15 minutes
cook time1 hour
total time1 hour 15 minutes
Makes 2 cups

Ingredients

  • 2 Pounds tomatoes (seeded and rough chopped)
  • 2 medium peaches (pitted and diced)
  • 1 Medium onion (diced)
  • ⅔ Cup Brown Sugar
  • 1 Cup Sugar
  • ¾ teaspoon salt
  • 2 teaspoon coriander seeds toasted
  • ½ teaspoon cumin toasted with the coriander seeds
  • 1 cinnamon stick
  • ½ Cup raisins
  • 2 inch piece of ginger (freshly grated)
  • ¼ Cup cider vinegar
  • 3 tablespoon Lemon Juice

Instructions
 

  • In a dry saute pan, toast the coriander seeds and cumin until they are fragrant. 1-2 minutes
  • Combine the tomatoes, peaches, onion, brown sugar, sugar, salt, toasted coriander seeds, cumin, cinnamon stick, raisins, grated ginger, cinder vinegar and lemon juice in a wide, deep skillet and bring to a boil.
  • Stir every few minutes so the jam does not stick to the bottom of the skillet.
  • Simmer on low for 1 hour or until the tomato jam had thickened.
  • The jam will be thick enough when the jam does not easily run back together when a spoon is drawn along the bottom of the pan.
  • Remove cinnamon stick, cool and serve.
  • Store in the refrigerator for 1 week.

Notes

Tomato Jam Canning Instructions 1. Sterilize canning jars. 2. Pour hot jam into hot, sterile jars, leaving ¼-inch headspace. 3. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. 4. Process 15 minutes in a boiling water bath. Adjust for altitude above 1000 ft. 5. Remove from water bath and cool completely before storing in a cool place.

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