Tomato Jam

IMG_3868Hot dogs and hamburgers seem to be a part of summer that never changes.  They may have tofu wieners and veggie patties, but they’re still what they are.  A bun cut in half, with a sizzling hot centerpiece smothered in the trimmings of one’s desire.

These trimmings usually define the dog or burger.  The better they are, the yummier the creation.  Our house usually does the ketchup, zesty relish, mustard & mayonnaise thing.  Switching it up with chipotle mayo, salsa & guacamole.  Pickles and caramelized onions are essential, along with crispy lettuce and slices of tomato.  I do not like ketchup.  That being said, I am very open to tomato chutneys, salsas etc.

So, with the summer abundance of tomatoes around the corner, try this very simple tomato jam.  If you want a smooth consistency, process it once it’s cooled a bit, remembering to remove the cinnamon!

Click here for printable version.

Makes about 2 cups.


2 lemons – zest and juice

2½# roma or plum tomatoes, cored and cut into 1” pieces

2 c packed golden sugar

2 t cumin

1 t salt

½ t dried chili flakes

1 large cinnamon stick

½ t dried cloves

4 – ⅛ ” thick slices of peeled ginger (about 1” in diameter)


Put all the ingredients into a wide saucepan.

Lemon zest, juice, sugar, spices.
Lemon zest, juice, sugar, spices.
Tomatoes releasing their juices.
Starting to cook down and change colour.

Cook over medium heat, stirring occasionally, until the tomatoes have become juicy and the sugar has dissolved.

Nice and thick, and a deep, rich colour.

Continue cooking until everything becomes dark and syrupy (about ½ an hour).

Cook until the jam reaches 220°F.  This takes about another 10 minutes or so.

Watch the cooking heat, as you don’t want the mixture to scorch.

Remove the cinnamon sticks and spoon into a glass jar. IMG_3867

Let cool, uncovered, at room temperature.

Cover and store in fridge for up to a month.

Use in place of ketchup, or where ever you want to add some zing.

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