Tomato jam is my jam. It is what I reach for to add to sauces, dips, pasta, sandwiches. And today, I’ll share this sweet and spiced tomato jam I love making.
This sweet and spiced tomato jam recipe is one of the simplest and best back-pocket sweet and savoury jams I constantly find myself making. Even in the off months when tomatoes are sad and lacklustre, I can’t help myself— I still make it, and it’s still mad good.
The other players fit in so gorgeously — the shallots and lemon keep things lifted and bright while the spices deepen and concentrate the tomato flavour. This is so perfect for topping homemade burgers!
- 2 pounds of ripe tomatoes, assorted colours and sizes
- 2 shallots, diced
- 1/2 cup of brown sugar
- 1/4 cup of white sugar
- 2 tablespoons of apple cider vinegar
- 1-2 teaspoons of kosher salt to taste
- 1 teaspoon of fresh pepper
- 1 teaspoon of allspice
- 1 teaspoon of cinnamon
- 1 small red chile, seeded and diced
- 1 lemon, zested and juiced
- Coarsely chop tomatoes, slide them with their juices into a large dutch oven.
- Add everything to the pot.
- Give it all a stir, set over medium-high heat and bring to a boil.
- Turn heat down to medium-low, and allow to simmer with the cover off.
- Stir occasionally for 1 to 2 hours. The jam will be ready when the tomatoes have broken down, almost all the liquid has evaporated, and the consistency is thick and jelly-like. It will still be soft and spreadable.
- Let cool to room temperature, then store in the fridge until ready to use for topping your burgers.