1. Place the crushed tomatoes in a sauce pot over medium heat. Add 2/3 cup of sugar. Stir to combine. 00:35
2. Add 1 total teaspoon of spices. The spice combination will vary depending on personal taste, and the flavors of the accomanying dish. Chef Irene uses nutmeg, ginger, and cinnamon. 00:53
3. Add 1 teaspoon of rice wine vinegar. 01:24
4. Allow the tomato mixture to simmer for one hour, stirring occasionally. Keep an eye on the jam throughout the cooking process to ensure a steady simmer. Remove the jam from the heat and use as desired. 01:30
What You'll Need
- Sauce pot
- Spatula or wooden spoon
- Tomatoes, crushed (2 cups)
- Sugar (2/3 cup)
- Assorted spices (1 teaspoon) *
- Rice wine vinegar (1 teaspoon)
* See Chef Notes for more information
Chef Irene suggests playing with the spices you have already in your kitchen cabinents. If you are going to use the tomato jam for something sweet, cinnamon, nutmeg, and ginger would be great choices. If the dish is going to be more savory, fennel and black pepper will do the trick.
Tomato jam is a great way to use up any abundant summer tomato crop that is overgrowing in your garden. It can be frozen and stored for many months.
If you do not like the skin or seeds of the tomato you can remove the skins and the seeds before boiling and simmering the tomatoes.