Tomato jam

  • Prep Time5 mins
  • Total Time35 mins
  • Makes14 Servings
Tomato jam

Maya Visnyei

Recipe by Eshun Mott


  • 1 796 mL can whole tomatoes

  • 3/4 cup granulated sugar

  • 2 tbsp cider vinegar

  • 2 tbsp finely chopped garlic

  • 1/2 tsp Asian chili sauce

  • 1/2 tsp salt


  • Drain liquid from can of tomatoes into a large pot. Add sugar, vinegar, garlic, chili sauce and salt.

  • Bring to a boil over medium-high heat, stirring to dissolve sugar.

  • Chop tomatoes and add to pot with their juices.

  • Simmer on medium-high for 25 min, stirring frequently at the end, or until mixture is jammy and reduced to about 1¾ cups. Jam will keep refrigerated in an airtight container for up to 1 month.

Nutrition (per serving)

Carbohydrates 13g, Sodium 132mg.

This article was originally published on Apr 01, 2013