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Sweet and Savory Tomato Jam

October 6, 2013 by Valerie Lugonja 47 Comments

A diverse yummy for your tummy condiment

IMG_2537

This is a recipe I have been working to make for three years. It is a sticky concoction of sweet and sour savoury flavour that was simmered for an entire day to gain this shimmery translucent jeweled splendor.

IMG_2517Can you imagine the taste?IMG_2533Or the texture?IMG_1860The first two times I made it, I burned it. Watch out. It almost happened this time. I became transfixed on succeeding once I had witnessed the depth of colour the preserved jammy transparent tomato flesh developed through the process. I wanted to make this recipe and I wanted it to succeed. There are many versions of Sweet and Savory Tomato Jam and I may have read them all. This recipe is inspired by the simple tomato and each of my readings.IMG_1862I use fresh ingredients and I like preserves chunky.IMG_1870 IMG_1873There was a lot of liquid that cooked down throughout the day, as I worked in my kitchen. It is important to choose a day to make this where you will be at home and in your kitchen the entire day if you make a batch this size as it does take a good 12 hours. I actually finished it the following day.IMG_1987 IMG_1990When the tomatoes darken and a path can be left in the bottom of the pan, the preserve is close to being finished. You are now in the danger zone.IMG_2072 IMG_2074I stirred constantly the last 20 minutes to rid the jam of any excess liquid.IMG_2505 IMG_2509One litre and one cup was the yield.IMG_2514 IMG_2535

4.93 from 14 votes
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Sweet and Savoury Tomato Jam

Makes 4.5 pints and cook time is about 12 hours
Course Preserve
Cuisine Canadian
Prep Time 20 minutes
Cook Time 12 hours
Servings 3 pints
Author Valerie Lugonja

Ingredients

  • 5 ½ pounds tomatoes
  • 1 ½ cups onion , diced
  • ¾ cup brown sugar
  • 2 cups white granulated sugar
  • 1½ tsp salt
  • 1 tsp coriander seeds (would toast them next time, and add twice as many)
  • ½ tsp cumin (I put 1/4 teaspoon and would add the full amount next time)
  • ½ cup cider vinegar
  • 6 tbsp fresh lemon juice
  • ¾ cup finely diced tart green apple
  • 2 tsp freshly grated ginger (would add at least a tablespoon next time)

Instructions

  1. Put all ingredients in a 2-quart pot and bring to a gentle boil; reduce heat to a simmer
  2. Cook until thickened and jam-like (about 12 hours), stirring regularly to avoid any bottom pot stickage
  3. Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or process for 15 minutes in water bath

Recipe Notes

There is usually 2 tablespoons of juice in an average lemon half.
I cut the tomatoes in chunks because I like chunky textured preserves.
This concoction will keep for a long period of time in the fridge without processing due to the high sugar and acid content.

Any ideas of what this might pair with?

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Filed Under: Preserves Tagged With: Tomatoes

About Valerie Lugonja

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Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! As a brand new Gramsy, so be prepared to hear a lot about this new role in her life!
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« Leonards Malasada Honolulu
The Canadian Food Experience Project Challenge Five: Preserving »

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Comments

  1. Joanne T Ferguson says

    October 6, 2013 at 10:27 pm

    G’day! Looks delicious Valerie! TRUE!
    I can almost smell the wonderful flavors and spices today through the computer screen too!
    Cheers! Joanne

    Reply
    • Valerie Lugonja says

      October 7, 2013 at 3:31 pm

      Joanne
      🙂
      V

      Reply
  2. Mimi says

    October 7, 2013 at 5:59 am

    That jam looks incredible! Aaahhh, the things I could pair it with…

    Reply
    • Valerie Lugonja says

      October 7, 2013 at 3:31 pm

      Mimi!
      I need to think ahead, or it will get lost in the fridge!
      🙂
      V

      Reply
  3. Margaret@KitchenFrau says

    October 7, 2013 at 8:05 am

    Your photos make me want to lick the spoon! That looks absolutely wonderful. I have made tomato jam before (different recipe) and we love it on all kinds of meats – and I really like it with eggs, too. That kind of long slow simmering is therapeutic – I stir all my worries away. Your recipe looks particularly tasty – I think I will try that version. I have boxes of green tomatoes on my basement floor, slowly ripening, so as soon as they are ready . . .

    Reply
    • Valerie Lugonja says

      October 7, 2013 at 3:30 pm

      Margaret
      Is your recipe on your site? I will have to look at it, too!
      🙂
      Valerie

      Reply
  4. Dreena says

    October 7, 2013 at 8:26 am

    5 stars
    Wow! Love tomato-anything!
    Cheers.

    Reply
    • Valerie Lugonja says

      October 7, 2013 at 3:29 pm

      You and me both, Dreena!
      🙂
      V

      Reply
  5. Emma F. says

    October 7, 2013 at 10:36 am

    5 stars
    This jam looks amazing! I become obsessed with preserving every fall, and tomato jam has been on my to-do list. Thanks for the recipe! If you are looking for a food-related giggle while it reduces, check out http://www.cafehunk.com. Funniest food blog I’ve seen all year!

    Reply
    • Valerie Lugonja says

      October 7, 2013 at 3:28 pm

      Thanks, Emma!
      Do you have a site… share your favourite preserving recipe here – I would LOVE to know.
      🙂
      V
      (Whereever did you find that site. It is HILARIOUS!)

      Reply
      • Emma F. says

        October 8, 2013 at 10:48 am

        Thanks for responding, Valerie!! I don’t have a website, but I do have a killer recipe for spicy tomato chutney that I’ll dig up for you and post! So glad you like Cafe Hunk. Please share around!

        Reply
        • Valerie Lugonja says

          October 8, 2013 at 1:33 pm

          I did, Emma – re CafeHunk… and am happily waiting for your recipe.
          🙂
          V

          Reply
  6. Liliana says

    October 7, 2013 at 11:10 am

    5 stars
    Your photos are beautiful! Making this jam is a wonderful way to use tomatoes. I will have to schedule a day at home to make this jam. It’s the type of jam my husband would love to eat with Tourtière.

    Reply
    • Valerie Lugonja says

      October 7, 2013 at 12:14 pm

      What a great idea, Liliana
      Tourtière would be a perfect accompaniment. I sure hope you come back to read my project post for The Canadian Food Experience… it was scheduled and missed publication do to the spell check I have put in place. Darn. It is out now.
      🙂
      V

      Reply
  7. Brendi says

    October 7, 2013 at 2:08 pm

    I was thinking I would take a thick slice of a homemade bread, rich with extra butter and eggs, toasted and a slice of hot meatloaf then topped with a big dollop of this jam. Add a salad and it would be an easy quick lunch.

    Reply
    • Valerie Lugonja says

      October 8, 2013 at 1:37 pm

      A fried egg sandwich with this jam would be a smashing hit, actually. Great call, Brendi!
      🙂
      V

      Reply
  8. Senka says

    October 8, 2013 at 3:21 am

    Hi Valerie,

    I work for the site Canadiandishes.com where users can search through tens of thousands of recipes from Canadian food sites and blogs.

    We’ve noticed that you have a lot of tasty, original recipes on your blog and would like to suggest that you have a look at our Top Food Blogs section, which you can find here: http://www.canadiandishes.com/top-food-blogs.

    We are already active in the US, Germany, France, Spain, and Italy, among others. Would you like to join us and add your food blog to the list? All you have to do is follow these instructions: http://www.canadiandishes.com/add-your-food-blog.

    Hoping to see you with us soon!

    Warmest regards,
    Senka
    http://www.canadiandishes.com

    Reply
    • Valerie Lugonja says

      October 8, 2013 at 1:36 pm

      Thanks – will check it out – as always, not sure how this benefits my site, but will take a look… thank you so much for stopping by. Sincerely appreciated.
      V

      Reply
  9. Jamie says

    October 8, 2013 at 7:44 am

    This looks amazing! I want to serve it with grilled meat and chicken and fish over and over again! Amazing flavors! It is so beautiful…

    Reply
    • Valerie Lugonja says

      October 8, 2013 at 1:35 pm

      I was thinking that it would be great with a grilled chicken, and want to incorporate that somehow – probably sandwich style. Good idea.
      🙂
      V

      Reply
  10. Judy Swainson says

    October 12, 2013 at 8:34 am

    I’ve never heard of tomato jam before. You really do need to write a book or have a TV show!! 🙂

    Reply
  11. Sarah Currie says

    September 23, 2014 at 9:44 pm

    5 stars
    So delicious. So worth the effort. Thank you.

    Reply
    • Valerie Lugonja says

      September 24, 2014 at 12:24 pm

      Thank you SO much, Sarah, for leaving your stamp of approval on the recipe. It means a lot to me – and to future readers.
      Big hug. So glad you will enjoy this throughout the winter licking at our heels.
      🙂
      Valerie

      Reply
  12. Anna Moon says

    July 21, 2015 at 9:33 pm

    5 stars
    I have a batch of this jam cooking overnight. I have tried every batch of tomato jam I can find that is different from my absolute favorite (Mark Bittman’s recipe.) I read your comment about it burning easily – you’re so right, it does burn easily. I tried using one of my slow cookers a couple summers ago. Wow!!!! I’ve never looked back. I cook all my jams and chutneys in slow cookers. Now, I’m off to find that chutney recipe you mentioned! 🙂 Thanks for sharing your recipe(s)!

    Reply
    • Valerie Lugonja says

      July 24, 2015 at 6:47 am

      Anna,
      How did it go? Where does this recipe fit into your experience and spectrum to tomato jams? I would love to hear back from you.
      🙂
      Valerie

      Reply
    • Faith Warmheart says

      May 19, 2021 at 3:34 pm

      I was wondering if using a slow cooker would help avoid the scorching. I use one for my apple & pear butters all the time!

      Reply
      • Valerie Lugonja says

        May 19, 2021 at 6:25 pm

        Never tried it but it might work well!
        🙂
        Valerie

        Reply
  13. Angele Simoneau says

    May 19, 2017 at 9:36 pm

    5 stars
    Didn’t burn mine, used slower cooker for 12 hours, finished off in pot. Although nice color, apples were uneccessary. Turned out to be more of a sweet and sour relish than anything. Goes well over rice and meatballs. Thank you for the recipe.

    Reply
    • Valerie Lugonja says

      May 20, 2017 at 3:39 pm

      Thanks for chiming in Angela!
      Glad to know you enjoyed it.
      Sincerely,
      Valerie

      Reply
  14. Kelly says

    August 17, 2017 at 11:23 pm

    5 stars
    I was so looking for a recipe for my leftover tomatoes, I am glad I stumbled across your blog! In the beginning I was a bit confused because your recipe calls for three hours a good time in the recipe part, while your blog clearly says 12 hours. I am now 5 1/2 hours in and I am almost done. It’s amazing! Thank you so much I can’t wait to do it every year!

    Reply
    • Kelly says

      August 17, 2017 at 11:26 pm

      5 stars
      And I will most likely use this on a turkey sandwich with cream cheese, a marinade with pork tenderloin (and glaze), or maybe a crostini with goat cheese?

      Reply
      • Valerie Lugonja says

        August 19, 2017 at 11:28 am

        WOA! You have my mouth watering, Kelly!!
        🙂
        V

        Reply
    • Valerie Lugonja says

      August 19, 2017 at 11:29 am

      Excellent, Kelly! People do love it – not sure about the recipe confusion, but would like to correct it if you can clarify?
      🙂
      Valerie

      Reply
  15. Vancie says

    September 13, 2017 at 7:48 pm

    5 stars
    I’ll respond as I was a little confused as well. The recipe says “Total cook time 3-1/2 hours” while your blog says cook for 12 hours. There’s a bit of a discrepancy, however, the jam looks amazing!!

    Reply
    • Valerie Lugonja says

      September 14, 2017 at 10:27 am

      Dear Vancie,
      Thank you for letting me know – I had the time properly in the other recipe app I was using, and when this one replaced it, the time went into minutes instead of hours and was skewed. I have now corrected it. Hope that helps!
      Sincerely,
      Valerie

      Reply
  16. Debbie says

    October 4, 2018 at 12:55 pm

    5 stars
    Such an Amazing recipe!! I have made twice in the past week! The first time like your recipe, the second time with a few twists of mine. Instead of green apples, I had an over abundance of green pears and I also added liquid smoke which just kicked it up a notch. Like you I cooked both batches over two days as I doubled both. I also made your Green Tomato Mincemeat which also was incredible!
    Thank you for the great Canadian recipes!

    Reply
    • Valerie Lugonja says

      October 4, 2018 at 3:07 pm

      Thank you, Debbie!
      So appreciate your stamp of approval! We love it too, and it means a great deal to other readers. If you could be so kind to also comment on the green tomato mincemeat post, that would be great. If not, no problem – so glad you are cooking in your kitchen creating taste traditions with those you love.
      🙂
      Valerie

      Reply
  17. Julie says

    October 12, 2018 at 4:02 pm

    4 stars
    Hello! This looks fabulous! Just wondering if you peeled the tomatoes….it’s hard to tell from the pictures.
    I have 15lbs of red beauties just waiting to crawl into the pot for this jam!!
    Thanks!

    Reply
    • Valerie Lugonja says

      October 15, 2018 at 1:00 pm

      HI Julie,
      I did not peel the tomatoes! I like their texture in this recipe. Let me know how it goes!
      I was away – sorry for the late response!
      🙂
      Valerie

      Reply
  18. Juliana Fendez says

    November 18, 2018 at 3:14 am

    5 stars
    Hi, i love the sound of this chutney, can you tell me how long can i keep this for. Thanks for the blog……

    Reply
    • Valerie Lugonja says

      November 22, 2018 at 7:48 am

      Hi Juliana,
      Mine kept about 3 months in the fridge.
      Let me know if you make it!
      🙂
      Valerie

      Reply
  19. Melissa Mears says

    August 20, 2020 at 1:10 pm

    You can pair this with:
    Toasted baguette with olive oil and balsamic drizzle. Top with fried, crispy basil leaves and a sprinkle of parmesan. Pair with a red wine from Southern Rhone. Perfection!

    Reply
    • Valerie Lugonja says

      August 20, 2020 at 3:43 pm

      YUMMERS!!!! Sounds like there was a moment that was COMPLETELY HAD!
      CHEERS!
      XOXO
      Valerie

      Reply
  20. Virginia says

    November 28, 2020 at 5:21 pm

    5 stars
    I made and canned a batch of this jam in the summer. It’s gone already and I’m about to make another. We love this on crackers with cheese, on bagels with cream cheese, on eggs, using it as the T in a BLT, even a big dollop to fancy up mac and cheese!

    Reply
    • Valerie Lugonja says

      December 2, 2020 at 9:45 pm

      What a testament. We love it, too! Great to hear!
      My heart is happy!
      Thanks for taking the time to let me know and to inspire others to give it a go!
      Hugs,
      Valerie

      Reply
  21. Regina Brown says

    August 22, 2023 at 10:27 am

    5 stars
    I cooked mine in the crockpot! On high till it started boiling then low all day. I turned it on warm over night. Then back on high till it was thick. No lid on at the end! Love it!!

    Reply
    • Valerie Lugonja says

      September 11, 2023 at 9:07 am

      Glad to hear that, Regina!
      🙂
      Valerie

      Reply

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