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Apr 25, 2013 07:33 AM

Tomato Jam, ideas?

I made Tomato Jam the other day, see recipe and slideshow here:

I decided to add some chopped apples because I'll primarily be using the jam for a Grilled Cheese and I thought apples would go well with it (Yes, could have used raw apple slices for the sandwich but thought it would be nice in the jam).

I did an online search and found other recipes for Tomato Jam. Some very simple, just tomatoes, sugar an acid like vinegar, or lemon or lime juice. Others spiced with cinnamon and cloves (Mark Bittman's recipe which I made once and didn't really like) and others that added peaches and passion fruit.

When tomatoes are ripe this summer, I'd like to make more versions of Tomato Jam. So what have you made? Thanks!

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  1. I've used sweet and savory combinations, such as ras el hanout spice blends (Moroccan) and baharat (Arabic countries, such as Egypt, Saudi Arabia). I think they really go with tomatoes, especially if honey or agave are used as well. I'd be reluctant to mix with other sweet fruits for fear that the jam would become too cloyingly sweet, though fruit offset by the spices, plus salt and something bitter, say lemon juice, might just work.

    1. Would you go for a sweet/sour tomato chutney? I love Madhur Jaffrey's recipe for it, and I've been asked to give it as hostess gifts!

      9 Replies
      1. re: pine time

        Sweetpea and Pine, those are some good ideas. And yes, a sweet/sour tomato chutney sounds fabulous! Is the recipe you are referring to? It sounds good!

        1. re: TrishUntrapped

          That one is good, but here's the version I use (paraphrased):

          Sweet Tomato Chutney

          1 whole head garlic, coarsely chopped
          Fresh ginger, about 2" long, chopped
          1 1/2 c red wine vinegar
          2 lbs fresh tomatoes, peeled (or 1 lb, 12 oz canned whole)
          1 1/2 c sugar
          1 1/2 tsp salt
          1/2 tsp cayenne pepper (I use a little more at the end)
          2 tbl golden raisins
          2 tbl blanched, slivered almonds

          Blend garlic, ginger, 1/2 c of the vinegar until smooth. In large saucepan, boil tomatoes & juices, rest of vinegar, sugar, salt and cayenne. Add puree from blender. Lower heat, simmer gently about 2 hours until very thick (will coat a spoon). Stir frequently as it thickens, lower heat if needed, until about honey consistency. At end, add raisins & almonds, simmer another 5". Allow to cool. Bottle, keep refrigerated. Keeps well!

          1. re: pine time

            Definitely making that one this summer! Thanks Pine!

            1. re: TrishUntrapped

              Summertime is perfect for making it--open up the windows, 'cause the house will smell of boiling vinegar! When I'm making it to serve for guests, I'll do it a week ahead, both for the vinegar aroma and to allow it to mellow a bit. Great stuff.

              1. re: pine time

                Pine time, I am copying your recipe into my pepperplate to make when tomatoes are perfect - thank you for sharing! Do you package it in bottles like ketchup or small jars? How do you use it? Love your idea of hostess gifts :)

                1. re: herby

                  Can't take credit--it's straight from M. Jaffrey's Invitation to Indian Cooking. I put it in squat, wire-collared jars for hostess gifts and for serving at home. We've used it on bruschetta, with various grilled meats & veggies, with piquant pickles when doing an Indian spread. And sandwich spread--add some goat cheese, something crunchy and for more tomatoness, sun dried tomatoes. Truly versatile.

                  1. re: pine time

                    Thank you for these ideas! I have not seen the jars you describe in a while, wonder who sells them. I've been using canning jars a lot - there are squat 8-oz ones that are nice but small wire-collard are even better.

                    1. re: herby

                      I still get the wire-collared ones at Crate & Barrel.

                      1. re: pine time

                        Thanks! I will be in NY next week and will stop by Crate & Barrel.

      2. I like red pepper flakes in mine. Sweet and hot! Goes with everything ;)

        2 Replies
        1. re: sedimental

          Totally concur, Sedimental. Some people add a jalapeno, which I haven't tried. I like red pepper flakes as you can see in the slideshow and recipe I posted above.

          1. re: TrishUntrapped

            Oops, I missed that... Great minds and all ;)

            I smoke jalapeƱo and add it sometimes with a smidge of cumin for a more Latin riff, but I don't like the canned chipotle with adobo in it though. There is a taste difference.

            IMO the red pepper flakes provide a "cleaner heat" that I like with tomato (if that makes sense).

          1. re: wyogal

            Bacon jam is decadent and dangerously delicious. Going half tomatoes and half bacon would cut the fat content significantly. This would be a worthwhile experiment, for bacon lovers. I would go with an applewood smoked bacon.

            1. re: 1sweetpea

              I've heard of bacon jam, but never had it or made it. Sounds like a great possibility. Have a good recipe to share?

            1. re: soccermom13

              That looks and sounds good. What do you use it on Soccermom?

              1. re: TrishUntrapped

                Hi Trish,
                Mostly on grilled and roasted meats, especially beef.

                1. re: soccermom13

                  Sounds good!

                  I'm doing a Grilled Cheese cooking demo this weekend with the Tomato Jam with apples as a component. But I'm thinking a more savory jam would be quite good on it too.

                  1. re: TrishUntrapped

                    Mummmmm, great idea to serve with grilled cheese!