Tomato Jam

Notes: Chill leftover jam up to 2 weeks.

This recipe goes with Ham and Manchego Sandwiches with Tomato Jam

Yield: Makes about 2 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 2%
  • Protein: 0.9g
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Carbohydrate: 39g
  • Fiber: 1.6g
  • Sodium: 167mg
  • Cholesterol: 0.0mg


  • 1 1/2 pounds cherry tomatoes (about 4 cups), rinsed and stemmed
  • 1 1/4 cups firmly packed brown sugar
  • 1/4 cup cider vinegar
  • 1/2 lemon (3 oz. total), including peel, rinsed and very thinly sliced
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  1. 1. In a 3- to 4-quart pan, combine tomatoes, brown sugar, vinegar, lemon, ginger, cumin, cinnamon, cloves, salt, and pepper. Bring to a boil over medium heat, stirring often.
  2. 2. Reduce heat and simmer, stirring occasionally, until mixture is reduced to 2 cups and has the consistency of thick jam, about 1 hour and 15 minutes. Add more salt and pepper to taste.
  3. Nutritional analysis per 1/4 cup.
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