Brown sugar-tomato jam recipe

Pinterest LinkedIn Tumblr +

A good condiment is a welcome addition to any meal, and tomato jam is one of our favorites. It goes well with pretty much anything you can think of: burgers, cream cheese with crackers, or omelets for breakfast.

  • Yield: 2 cups


  • 2 pounds Roma (plum) tomatoes, coarsely chopped
  • 1 cup packed light brown sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground five-peppercorn blend
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
How to Make It
  1. In a large, heavy nonreactive saucepan, combine the tomatoes, brown sugar, lemon juice, ginger, cumin, salt, pepper, red pepper flakes, cinnamon, and cloves and bring to a boil over medium heat, stirring often. Reduce the heat and simmer, stirring occasionally, until the mixture reduces to the consistency of a thick jam, about 1 hour and 15 minutes. Remove from the heat and let cool to room temperature.
  2. Transfer the jam to an airtight container and store in the refrigerator for up to 1 week.

Comments are closed.