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Tomato Jam

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Hands-on time 25 mins
Total time 1 hr, 15 mins

Makes about 2 cups

Tomato Jam? No, it's not a typo. A delightful blend of sweet and savory, this delicious jam can be spread on biscuits, burgers, and grilled cheese sandwiches alike. 


  • 1 1/2 pounds assorted tomatoes
  • 1 cup sugar
  • 1/4 cup apple cider vinegar
  • 1 tablespoon orange zest
  • 3 tablespoons fresh orange juice
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons sea salt
  • 1 teaspoon ground coriander
  • 4 whole cloves

How to Make It

  1. Bring 6 qt. water to a boil in a large Dutch oven over high heat. Add tomatoes, and boil 1 minute to loosen skins. Drain and plunge tomatoes into ice water to stop the cooking process. Peel tomatoes over a medium saucepan, letting juices drip into saucepan. Core and chop tomatoes; place in saucepan. Stir in sugar and next 7 ingredients. Bring to a low boil over medium heat; reduce heat to low, and simmer 30 to 40 minutes or until thickened.

  2. Remove and discard cloves. Mash tomato mixture to desired consistency, using a potato masher. Remove from heat, and cool 20 minutes. Refrigerate in an airtight container up to 1 month.