Tomato Jam

Serve with Ken Oringer's delicious Cuban sandwiches.

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  • Servings: Makes 1 1/4 cups

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  • One 28-ounce can diced roasted tomatoes
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cinnamon
  • Pinch of ground cloves
  • Salt
  • 1/4 cup plus 2 tablespoons white wine vinegar
  • 1/4 cup sugar

How to make this recipe

  1. In a medium saucepan, combine the tomatoes with the vinegar, sugar, mustard seeds, curry powder, cinnamon and cloves and simmer over very low heat, stirring occasionally, until very thick and jamlike, about 1 hour. Season with salt.

Make Ahead

The tomato jam can be refrigerated for up to 3 days.

Contributed By Published December 2009

470818 recipes/tomato-jam-ken-oringer 2013-12-06T23:54:32+00:00 Ken Oringer dips-and-spreads|sauces-and-condiments|healthy|make-ahead december-2009,tomato jam,tomato condiment,ketchup,Ken Oringer recipes,tomato-jam-ken-oringer 470818

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