How to Make Tomato Jam
Savor the Flavors of Summer Tomatoes All Year Long
Tomato jam is a sumptuous way to preserve the taste of fresh summer tomatoes all year long. Although not very common in today’s American kitchen, and favored more in British homes, tomato jam is beginning to show up as a “gourmet spread” in some American supermarkets. But don’t pay those overpriced fees for a small jar when making this jam at home is so easy! Plus, homemade jam makes a marvelous gift, whether for a housewarming or during the holidays.
Tomatoes are actually native to Peru, in South America. In the early 1500s, the Spanish conquistador and explorer, Hernando Cortez, discovered tomatoes growing in the gardens of the Aztec emperor, Montezuma. After Montezuma’s defeat, Cortez brought tomato seeds back to Spain.
Originally, tomato plants were seen only as an ornamental plant for gardens, due to the fact that they belong to the deadly nightshade family (as do peppers). The Italians were the first Europeans to cultivate the tomato and use it in their cuisine, in the mid-1500s. Gradually, the taste for tomatoes expanded through the European continent, yet English cooks did not use the fruit until the 1800s, despite both the Italians and now the French having discovered its flavorful uses in cooking.
Today, tomato jam is quite common in England and Wales and is also seen as another way to preserve the summer fruit. While delicious as a spread on thick bread, scones or bagels, it’s also quite tasty when mixed with plain rice to create chutney, or used in place of traditional ketchup on hamburgers, hotdogs and the like.
Tomato Jam Recipe
Ingredients
- 2lbs tomatoes (Any color of tomato is fine to use, but larger varieties are easier to peel. See below for more information.)
- 3 cups light brown sugar
- Zest of 2 large lemons
- Zest of 2 large oranges
- 1 tablespoon fresh-squeezed lemon juice
- 2 tablespoons of peeled and grated ginger
- 2 cinnamon sticks
To begin, peel, core, seed and slice the tomatoes*. In a large pot, mix the tomatoes with the sugar, both zests, lemon juice, ginger and cinnamon sticks. Cover and simmer for an hour, stirring occasionally. Then remove the lid and increase the heat to a medium-high temperature and cook for another 2 hours until the jam reaches a desired texture. Make sure to stir every so often so that the mixture does not burn. Remove the cinnamon sticks, then allow to cool down to room temperature before storing.
*How to Peel a Tomato: Place the tomatoes in large pot of boiling water, enough to cover and boil for 5 minutes. Remove them with a slotted spoon and the skins should drop right off. To remove the seeds, simply cut the tomatoes in half and squeeze them over a plate—the seeds should fall right out.
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