Tomato Jam

Grating fresh tomatoes on the large holes of a box grater is the easiest no-peel, no-strain way to puree them. Here, F&W’s Kay Chun cooks down the puree into a sweet and tangy jam that’s great with grilled chicken, steak and burgers, or as a condiment on a cheese board.

Slideshow: Jam Recipes
  • Total Time:
  • Servings: Makes 3/4 cup

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  • 1 1/2 pounds ripe tomatoes
  • 1 teaspoon canola oil
  • 1/2 cup finely chopped sweet onion
  • 1/4 cup turbinado sugar
  • 1 tablespoon unfiltered apple cider vinegar
  • 1 1/2 teaspoons fresh lime juice
  • Kosher salt
  • Coarsely ground black pepper

How to make this recipe

  1. Working over a medium bowl, grate the tomatoes on the large holes of a box grater until only the skin remains in your hand; discard the skin.

  2. In a small saucepan, heat the oil. Add the onion and cook over moderately low heat, stirring, until softened, about 5 minutes. Stir in the sugar, vinegar and tomato pulp and cook, stirring occasionally, until very thick, 12 to 15 minutes. Stir in the lime juice and a pinch of salt and season generously with pepper. Transfer the jam to a bowl and let cool completely.

Serve With

Grilled chicken.

Contributed By Published September 2014

497140 recipes/tomato-jam-kay-chun 2014-08-08T23:42:44+00:00 Kay Chun summer|barbecue-cookout|mothers-day|dips-and-spreads|food-gifts|sauces-and-condiments|basic-easy|fast|gluten-free|healthy|make-ahead|vegetarian|afternoon-tea|breakfast september-2014 recipes,tomato-jam-kay-chun 497140

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