Tomato Jam

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To learn more about this recipe, read the related story, "Tomato Meds".

Tomato Jam

Recipe adapted from Sonya Coté, Hillside Farmacy, Austin, TX

Yield: 2 cups

Cook Time: 20 to 25 minutes


2 cups chopped ripe tomatoes

¼ stalk celery, chopped

1 small yellow onion, chopped

½ red bell pepper, chopped

¼ cup red wine vinegar

2 teaspoons granulated sugar

2 teaspoons dry mustard powder

⅛ teaspoon cinnamon

⅛ teaspoon ground cloves

⅛ teaspoon ground allspice

⅛ teaspoon ground ginger

1 dash hot pepper sauce

Salt and freshly ground black pepper

Bread or crackers for serving


In a large saucepan set over medium heat, combine the tomatoes, celery, onion, bell pepper, red wine vinegar, sugar, mustard powder, cinnamon, cloves, allspice, ginger and hot pepper sauce. Season with salt and pepper and cook until the vegetables are tender and the jam has thickened, 20 to 25 minutes. Serve with bread or crackers. Calories Per Serving: 11; Sodium: 76mg; Total Carbohydrate: 2g; Fiber: 0g; Fat: 0g

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