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Aug 28, 2006 09:50 PM

Uses for Tomato Jam

I have an over-abundance of ripe tomatoes. I've made lots of slow roasted ones to put away, and am intrigued by discussions of tomato jam. The recipe I've decided I'll try is this one:

My question is, what do I do with it once I've made it?

Or if this recipe doesn't look good for some reason, are there any suggestions for better ones?

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  1. you can make a tart. cook off some puff pastry, or make your own pate brisee (nonsweet pastry crust)
    spread it with the jam
    top it with goat cheese or a cheese you like.
    broil it
    top with a tiny mixed salad tossed in a viniagrette.

    you can do the same with a tart, spread with the jam, top with raw sliced shrimp, or thin slice scallop. and broil that. top with a salad.

    you get the idea. a tart appetizer type thing.

    1. its good with cheese, just spread on bread or crackers with some cheese.

      1. Slather it on warm cornbread or biscuits

        Use it as a condiment on sandwiches--roast beef on ciabatta, turkey breast with roasted sweet onions on toasted sourdough, smoked pulled pork with on a roll.

        Spread it on a toasted garlic bagel with cream cheese.

        Mix it with softened cream cheese for a flavorful spread or unique party dip.

        Thin it with a little sherry vinegar and use it as a glaze on chicken or fish.

        Mix it with mayo for your secret "special sauce" on a hamburger.

        Fill crepes with tomato jam and goat cheese.

        Use it in meatloaf in lieu of ketchup or BBQ sauce.

        Makes great presents for friends, too.

        Thanks for posting the recipe link, too.

        6 Replies
        1. re: Non Cognomina

          thanks for all the ideas. I did the puff pastry "pizza" idea with grilled onions and goat cheese. It was terrific. Tomato jam is certainly a good way to use up lots of tomatoes. A huge pot bubbled down to just about 2 cups of jam--

          1. re: DGresh

            Thanks for posting the recipe, DGresh!

            Question: The recipe says that the jam will only keep 1 month, refrigerated. Is that the maximum life span of this recipe? I would LOVE to be able to hold onto some of this product for the winter, when tomatoes are woody and depressing.

              1. re: AmandaEd

                I'm about to start experimenting with some tomato jams, so I'm no expert. But what I've been reading is that if you put the jam in a proper mason jar with a good seal, submerge it in boiling water for 5 minutes, then let it cool, it will develop an airtight seal (which you can check by verifying the lid is dimpled) and it will have a shelf-life of months in the pantry.

                good luck!

            1. re: Non Cognomina

              I received a jar as part of a restaurant special.You comment/suggestion have really helped.

              1. I am addicted to this stuff.
                Love it with Hot Italian Sauages and on ham sandwiches.
                I preserve it.

                3 Replies
                1. re: Mila

                  Mila, would you post your recipe and preserving procedure? Thanks!

                  1. re: AmandaEd

                    I used a similar recipe to the one above which came from the recipe book - The Complete Book of Year-Round Small-Batch Preserving.


                    Follow basically the same recipe above take the temperature to 180 degrees. I canned it in 150 ml jars which is the perfect size for a dinner for 2 or 4 or a couple of snacks and processed the sterilized jars for 10 minutes.

                    1. re: Mila

                      Thanks so much for this - as a canning virgin, it helps to have each step spelled out. :)