Spiced Vanilla Tomato Jam Recipe
4 half pint jars
- 3 lbs. ripe Roma (or plum) tomatoes, cored and roughly chopped
- 1 1/2 cups granulated sugar
- 1/4 cup bottled lemon juice
- 1/4 cup Vanilla Bean Sugar
- 1 Tbsp. Mulling Spices
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This recipe yields about 4 half pint jars depending on the tomato type and how much liquid it yields. Sterilize jars with their lids and bands by boiling in water for 10 min. just before filling with jam.
Combine tomatoes, sugars and lemon juice in a wide, heavy-bottomed saucepan and bring to a simmer over medium-high heat, stirring to dissolve sugars. Meanwhile, toast Mulling Spices in a small skillet over medium heat for about 3 min. or until fragrant. Transfer to a spice grinder and grind into a fine consistency. Stir into simmering tomatoes. Simmer for 45 min. to 1 hour, stirring often, until reduced, syrupy and slightly thickened. This may take a little longer if your tomatoes are super juicy. Jam will thicken up a bit more as it cools, but it will be soft set.
Transfer jam to jars, leaving about ½ inch headspace at the top of the jars. Seal with 2-part canning lids and process in a boiling water bath (with jars covered by water) for 15 min. Remove jars from water and let cool to room temperature, making sure lids are sealed; lids shouldn’t bounce back when pressed. Refrigerate any jars that didn’t seal; otherwise, store in the pantry. Use within 1 year; refrigerate after opening. (Tip: You can skip canning altogether and simply refrigerate the jam and use within a few weeks.)
Perfect for a cheese plate or as an alternative to ketchup on a burger. Delicious over toast with an egg on top.
Kathy Lee, chef/owner of Modern Gingham Preserves