Have you ever eaten something at a restaurant that gives you an intense craving for the next 8 – 10 business days?!
That’s how I felt after a Friday lunch at Foragers in downtown Sylva, North Carolina. I’ve been wanting tomato jam on EVERYTHING. I had to make my own because my bank account can’t support a daily trip to buy theirs. I’m sending up a quick prayer that I don’t get sick of this!
Jump to RecipeIt has been added to crackers, sandwiches, and mixed into garlic hummus, and drizzled on top of a juicy steak with some Chimichurri. You get it. You probably have most of the ingredients in your kitchen right now!
Sweet and Bright Flavors
This recipe uses fresh Roma tomatoes, garlic, and basil. The brown sugar and balsamic vinegar bring a bright tast that allows this to pair well with anything salty.
A Simple But Solid Foundation
Most jams require fruit, acid, sugar, and pectin. For those who may not know, pectin helps the mixture thicken and set. I had no pectin at the ready, so I added more simmer time to cook off extra liquid. This isn’t a traditional fruit jam, so I didn’t mind the little extra glaze that formed. If you want the texture of a true jam, pectin will be your best friend.
You can also substitute Xanthan Gum in place of pectin. You’ll use about 1/4 – 1/2 teaspoon per cup of the mixture. To avoid lumps, mix the Xanthan Gum into the sugar before adding to the mixture. I only add this note because Xanthan Gum is much more likely to be found in my kitchen than pectin.
Luckily for you, I didn’t use either in this recipe. Follow the tips above if you want a true jam consistency. I adore the bit of sweet glaze from this recipe! The recipe below will yield about 2 cups of tomato jam. Store covered in refrigerator for up to ten days.
Easy Tomato Jam
Difficulty: Easy2
cups10
minutes40
minutes1
hourIngredients
Roma Tomatoes, roughly chopped, I used 8
1/2 c brown sugar
3 garlic cloves (at least!), minced
Basil, chopped, I used 6 leaves
2 T balsamic vinegar
Salt to taste, at least 2 t
Directions
- Using a heavy-bottomed pot, combine all ingredients and bring to a boil. Continuously stir to avoid burning and sticking to the bottom. Boil about 5 minutes.
- Reduce heat to a simmer. Simmer for 40 minutes, or until desired consistency is reached. I stopped once almost all of the liquid had evaporated. Turn off heat.
- Transfer to an airtight container once the jam has mostly cooled. Let it set in the fridge for an hour.
- Will keep in fridge for about 10 days.
Notes
- Mix 1/4 – 1/2 Xanthan Gum with the brown sugar before starting if you want a true, thick jam. You can also use pectin.