Have you ever made jam from tomatoes? It sounds wrong until you remember that tomatoes are fruit. This one cooks peeled Roma tomatoes with sugar, fresh lime juice, grated ginger, orange pulp, orange zest, cumin, and cinnamon into something thick and jammy that tastes like nothing else in your pantry. Sweet, tart, spiced, and citrusy all at once.
The cumin is the ingredient that makes people stop and ask what they are eating. You taste warmth and earth underneath the citrus and sugar. Without it, this is a standard fruit preserve. With it, the jam straddles sweet and savoury in a way that pairs as well with cheese as it does with toast. We keep a jar of this in the fridge all season.
How to Make Tomato Citrus Jam
Peel the Tomatoes
Bring a pot of water to a boil. Cut an X on the top of each Roma tomato and drop them in for one minute. Remove and let them cool. The skins should peel off easily. Chop the peeled tomatoes into medium pieces.
Cook Low and Long
Combine the chopped tomatoes, sugar, lime juice, grated ginger, orange pulp and juice, orange zest, cumin, and cinnamon in a heavy pot. Cook over medium-low heat, stirring occasionally, for 45-60 minutes. The liquid reduces and the mixture thickens into a jam consistency.
It is done when a spoonful placed on a cold plate holds its shape without spreading. Jar while hot in sterilized containers.
Tomato Citrus Jam
Total Time: 80 minutes
Yield: Makes 1 cup
Diet: Gluten-Free, Omnivore, Vegetarian
Description
Sweet and tangy tomato jam with a hint of spice.
Perfect for sandwiches or as a unique condiment.
Ingredients
Units
- 1 1/2 lbs (680 g) ripe Roma tomatoes, peeled and coarsely chopped (about 8)
- 1/2 cups (118 ml) sugar
- 2 tbsp fresh squeezed lime juice
- 1 tsp fresh grated ginger
- 1/2 orange, pulp and juice only
- 1 tsp orange zest
- 1 tsp ground cumin
- 1/4–1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tsp salt
- 1/2 tsp red pepper (optional)
Instructions
- Bring a pot of water to a boil.
- Cut an X on the top of each tomato and add to boiling water.
- After one minute, remove and let cool for a minute or two; the skin should peel easily.
- Cut tomatoes into medium-sized pieces.
- Add the tomatoes and remaining ingredients to a medium saucepan.
- Bring to a boil over medium heat, stirring often to prevent burning.
- Once boiling for one minute, reduce heat to a simmer and let the jam thicken, stirring occasionally.
- The jam should take about an hour to reduce and thicken.
- Remove from heat, taste, and adjust seasonings.
- Store in the refrigerator; good for two weeks.
Notes
- For a smoother jam, use an immersion blender after the initial simmer to break down the tomatoes further.
- Adjust the amount of sugar based on the sweetness of your tomatoes; less sweet tomatoes may require more sugar.
- For longer storage, process the jam in a hot water bath for 10 minutes to create a shelf-stable product.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Category: Condiment
Method: Simmering
Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 15
- Sodium: 100
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 20
- Fiber: 2
- Protein: 1
Frequently Asked Questions
What tomatoes work best?
Roma (plum) tomatoes. Meaty with less water than other varieties. About 8 Romas for 680g (1.5 lbs). Use ripe ones.
Can I skip the cumin?
You can, but the jam loses its earthy depth and becomes more like a sweet marmalade. The cumin is what makes it savoury enough to pair with cheese and meat.
How long does this keep?
In sterilized jars in the fridge, 3-4 weeks. For shelf-stable storage, process in a water bath canner.
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