Spiced Tomato Jam

When his restaurant's gardens produce a bumper crop of heirloom tomatoes, chef Sheamus Feeley makes this tangy marmalade by the gallon, using it as a glaze for meat loaf, a condiment for pork chops or a garnish for goat cheese spread on toast. "As a Southern boy, I love anything sweet and sour, like barbecue sauce," he says.


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  • Servings: Makes about 2 1/2 cups

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  • 2 1/2 pounds ripe tomatoes, peeled and coarsely chopped
  • 1/2 navel orange, thinly sliced and seeded
  • 1/2 lemon, thinly sliced and seeded
  • 1 cup sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon ras el hanout (see Note)
  • 1/2 tablespoon finely grated fresh ginger
  • Salt

How to make this recipe

  1. In a large saucepan, combine the tomatoes and the orange and lemon slices with the sugar, cider vinegar, <em>ras el hanout</em> and ginger and bring to a boil. Simmer over moderate heat, stirring often, until thick and jam-like, about 45 minutes. Let cool and season with salt.

Make Ahead

The jam can be refrigerated for up to 2 weeks. Serve at room temperature.


Ras el hanout, a Moroccan spice blend, is available at specialty-food shops, Middle Eastern grocery stores and online at mustaphas.com. It can also be substituted with 1/3 teaspoon each of ground cinnamon, coriander and turmeric mixed with a pinch of cayenne pepper.

Contributed By Published August 2010

464206 recipes/spiced-tomato-jam 2013-12-06T23:50:38+00:00 Sheamus Feeley summer|american|sauces-and-condiments|20-for-a-crowd|make-ahead|web-exclusive august-2010,sheamus feeley,long meadow ranch,tomato jam,Ras el hanout recipes,spiced-tomato-jam 464206

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