Sweet & Savory Tomato Jam

photo-336It has been a very busy end of the summer with lots of travel to see friends and family for weddings and vacations! I just returned from 4 beautiful days on the Vineyard and I’m only home for a week before I’m off traveling again! I realized I haven’t been in my kitchen much at all this month. I tested out this recipe in Utah over Labor Day weekend and it was so fantastic when I arrived home last weekend I robbed my mother of all her tomatoes from her CSA to make a batch for her to keep!  photo-333 Fresh, plump tomatoes are one of the sweetest rewards of Fall. Heirlooms, beefsteak or cherry- you can’t go wrong – they are all so delicious and in season! With the Farmers market bursting at the seams with fresh tomatoes I’ve been looking for new and different recipes to enjoy them!  photo-335The classic Caprese salad is always a delicious treat however, I usually max out after eating it three nights in a row. This tomato jam is the perfect balance of sweet and savory- I love spreading it on a French baguette with some goat cheese or a delicious creamy cheese like St. Andrea or Brie.  photo-340It also pairs perfectly with pork tenderloin, beef and is great for jazzing up fish or chicken. There is nothing better than preserving fresh produce and pulling it out of the cupboard in the dead of winter when you’re craving a little taste of summer! photo-339It also makes a really great house warming or birthday gift… but this recipe only makes 1 1/2 pints of jam so it better be a very special (and lucky) someone because once you try it you’ll have a very hard time giving it away! Enjoy!

Sweet & Savory Tomato Jam (Original recipe from Food52)                                                  Makes 1 1/2 pints

  • 3 1/2 pounds tomatoes, coarsely chopped (red or yellow or mixture of both)
  • 1 small onion, chopped
  • 1/2 cup brown sugar
  • 1 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/4 cup cider vinegar
  • juice of 1 lemon


  1. Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened to a jam-like consistency, about 3 hours.
  2. Transfer to 3 sterilized 1/2 pint glass jars and store in refrigerator or use a hot-water canning bath for 15 minutes for long-term storage. (See here for canning 101 basics).

Here are a few other delicious and inspiring tomato recipes I am dying to try!


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