Tomato Jam
Print Recipe
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We love caprese as much as the next tomato girl, but it gets a little boring after the zillionth time. With fall looming, we suggest using summer’s final bounty to make this easy tomato jam from the new cookbook Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes by Erika Council.
Inspired by her great-aunt Mabel’s stewed tomatoes, Council created this unconventional spread that’s just right for the last of your farmers market haul. “The process starts out like you’re making a glorious tomato sauce but results in a sweet and slightly sour jammy spread that is outstanding on everything from buttermilk biscuits to a BLT,” she explains.
It’s as simple as dumping all the ingredients in a skillet and letting them caramelize and reduce. Then comes the hardest part: waiting for the jam to cool before slathering it on biscuits, cheeseburgers, hot dogs, steaks, grilled corn or charcuterie.
Reprinted with permission from Still We Rise by Erika Council, copyright © 2023. Published by Clarkson Potter, a division of Penguin Random House, LLC. Photographs by Andrew Thomas Lee
Ingredients
1½ pounds Roma tomatoes, finely chopped
½ cup granulated sugar
½ cup packed dark brown sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
Directions
1. In a heavy-bottomed, four-quart saucepan over medium-high heat, combine the tomatoes, granulated sugar, brown sugar, lemon juice, salt, cumin and cinnamon. Bring the mixture to a boil, stirring occasionally. Decrease the heat to low and cook, uncovered, stirring continually to prevent scorching, until the mixture has reduced by half, 40 to 45 minutes.
2. Remove from the heat and let cool completely before using, Transfer to an airtight container and store in the refrigerator for up to two weeks or the freezer for up to two months.
40 calories
0g fat
10g carbs
0g protein
9g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.