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)

Calories 49, Carbohydrates 13g, Sodium 132mg.

This article was originally published on Apr 01, 2013

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.