Heirloom Tomato Jam

in Sides, Snacks

Heirloom Tomato Jam // www.acozykitchen.com

There’s a grocery store that rhymes with Schmole Foods and they actually sell heirloom tomatoes in the dead of winter. (Or at least in California they do.) Heirloom tomatoes in winter go for about $9 a pound, which means that if you tried to make this jam in January, it’d cost you a bajillion dollars. A BAJILLION!

I’m not one to typically take expensive fruit or tomatoes and cook them down and make jam. I always feel like it’s a bit of a waste to use fancy produce to make jam or jelly. Eat ‘em raw, put them in a salad, toss them with pasta. You know, stuff like that. Not jam. “Seconds,” as they call them, however, are kind of perfect for jam. They’re the rejects. Jam is perfect for rejects. Jam is forgiving and actually appreciates overly ripe produce that’s on the verge on being tossed. Pies are kinda perfect for rejects, too.

Heirloom Tomato Jam // www.acozykitchen.com

I was at the farmer’s market and they had a stand that was selling super soft a.k.a. reject heirloom tomatoes for only $1 a pound! They were bruised, super soft and some were leaking. (Leaking is a gross word. Like moist or something.) My eyes got all big and my heart started to flutter because I’d been wanting to make tomato jam for like EVER! Josh made a teeny batch for toast a few weeks ago and I’ve been thinking about it ever since.

This tomato jam couldn’t be easier. You cut up some tomatoes, mix it with brown sugar and red wine vinegar and a pinch of salt, a lil’ dried thyme AND boom! an hour later…jam. It’s simple and dreamy and exactly what I want to eat on toast with an egg on top.

Heirloom Tomato Jam // www.acozykitchen.com

If I was a real, true grown-up, I’d go back next week and buy a bunch of tomatoes so I have tomato jam for Holiday gifts. Everyone wants flavors of summer in winter.

Heirloom Tomato Jam // www.acozykitchen.com

If real life were Pinterest I’d totally do this, but it’s not. Instead, next week I’m taking Amelia to go have an instinct test to see if she’s capable of herding sheep. YES! You heard correctly, next week I’m driving to Malibu and a sheep owner is going to teach her to herd sheep. There will be pictures. Don’t you worry.

But for now, jam. Tomato jam.

Heirloom Tomato Jam // www.acozykitchen.com

Heirloom Tomato Jam

Print this recipe!

3 pounds red heirloom tomatoes
2 tablespoons light brown sugar
Pinch of salt
2 tablespoons red wine vinegar
1 teaspoon dried thyme leaves

1. Hull and cut the tomatoes into a rough dice. If you’re using heirloom tomatoes, be sure to cut off any tough, brown spots that might be on their skin. Transfer the chopped tomatoes to a non-reactive medium pot, along with the brown sugar, salt and red wine vinegar. Place the uncovered pot over medium heat and bring the mixture to a simmer; cook for 30 minutes. At the 30 minute-mark add the dried thyme and mix. Cook for an additional 25 to 30 more minutes and until the mixture is thick. If you’re using more or less tomatoes, the cook time will definitely vary.

2. Allow to cool to room temperature. Transfer to a jar and store in the refrigerator. Tomato jam will be good for two weeks without canning.

Makes one-140 mL jar of jam

{ 51 comments… read them below or add one }

Sarah August 26, 2013 at 12:14 am

Yum! And i can’t wait to see pictures of her running arround with the sheep!

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Averie @ Averie Cooks August 26, 2013 at 12:27 am

I love tomatoes and know I would love this jam! Just made a chutney with tomatoes and can’t get enough of them! Pinned!

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Elisa @ Insalata di Sillabe August 26, 2013 at 12:31 am

This looks oh, sooo good! And it would be perfect as Christmas gift too. Is there a particular way to store it to preserve all its amazing flavor or a simple can will be just fine?! – sorry for the silly question but I’ve never made savory jams before! – also, the peel of the tomato is important or can I use peeled tomatoes? (I don’t really like tomato peel!)
Thanks SO much :)

xo, Elisa

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Adrianna Adarme August 26, 2013 at 8:20 am

I think canning it would work great! And yes I think the peel is important. It adds a really nice texture. :)

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porcelinablue August 26, 2013 at 1:19 am

Tomatoes, sugar, vinegar – isn’t that simply Ketchup?

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Adrianna Adarme August 26, 2013 at 8:19 am

Ketchup is much sweeter than this and it’s also a completely different texture. The skins are still on this so it’s much thicker.

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Kelsey @aslolife August 26, 2013 at 5:05 am

Love when you can find those “reject” tomatoes this time of year–this is a perfect use of them! (love the weck jar too!)

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Tieghan August 26, 2013 at 5:34 am

Mmm!! These is awesome!! I cannot wait to make my own!

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Laura (Blogging Over Thyme) August 26, 2013 at 6:02 am

Instinct test?! That sounds amazing. I’m now imagining teeny tiny Amelia herding sheep–best image ever.

I love the second bin at farmer’s markets! I’ve bought tons of peaches that way–some of which were barely ‘bruised’ at all. It really is a great deal, especially for things like this, where it is exactly what you’re looking for! I’d love to make this a spicy tomato jam as well, with some harissa or something :)

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Adrianna Adarme August 26, 2013 at 2:19 pm

I wish all the stands did this. I’d love to buy seconds of peaches! And yes re: harissa!

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Jamie @lifelovelemons August 26, 2013 at 7:02 am

I never would have thought to make jam out of heirloom tomatoes… but this looks delicious!

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Pamela August 26, 2013 at 7:35 am

This looks delicious! I’d love to make a few jars and preserve, but I’m not into full-on canning. Would this work well as a freezer jam?

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Tammela August 26, 2013 at 9:16 am

I love tomato jam, and have a recipe of my own, totally different from yours (which looks great, btw): http://taplatt.wordpress.com/2011/08/18/recipe-tomato-jam/

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Quyen August 26, 2013 at 9:43 am

This is a great recipe to save all of the tomatoes we have in season right now! I also love making tomato sauce and freezing them.
http://liveitinerantly.com

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MaryW August 26, 2013 at 9:48 am

I have a table full of tomatoes from my garden. I think I’ll make a batch of this. Could you use fresh thyme? I have some growing to use up.

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Adrianna Adarme August 26, 2013 at 2:18 pm

Oh yeah. For sure. I’d just do it to taste since fresh thyme tends to be a bit stronger.

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MaryW September 3, 2013 at 9:53 am

I went ahead and made this…it’s really tart and delicious. It did take considerably longer for me to cook down my tomatoes. 3 1/2 hours, to be exact. :)

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Adrianna Adarme September 3, 2013 at 4:58 pm

Whaaa?! It shouldn’t have taken that long. Question: Did you have the pot covered or uncovered? Just curious. So glad it was still delicious despite the extra time it took. :)

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MaryW September 29, 2013 at 12:21 pm

Uncovered, also, I’m at a high altitude, over six thousand feet. It’s ok, I don’t mind. I’m making my 3rd batch today :)

RLT August 26, 2013 at 9:54 am

I do “full-on” canning – jams, sauces, salsas, butters, pickled everything, etc. so be careful if you don’t follow Adrianna’s fridge technique. Tomatoes can be tricky buggers when it comes to harboring odorless killer bacteria. See the USDA site here http://snap.nal.usda.gov/resource-library/summer-sizzlers/food-preservation-tips-and-resources. Most tomato canning recipes require salt and lemon juice for a reason in addition to proper sealing. Freezing is a good idea too and should work. Heck you can always freeze whole tomatoes if you don’t have time to do anything with them. I too can’t wait for the results of your puppy training!

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Adrianna Adarme August 26, 2013 at 2:18 pm

You are correct. Canning tomatoes can be a little fickle. They need to be treated differently then, say, jam. Thanks for the link!

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Kasha the FarmGirl August 26, 2013 at 10:02 am

Looking forward to trying this and sharing the recipe with our CSA members. I compost a few hundred pounds of heirloom tomatoes every week…. sadly :(

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Adrianna Adarme August 26, 2013 at 2:17 pm

Man, SO sad. I wish I could get those. I’d be making marinara sauce for holiday gifts for DAYS.

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Grace @ Earthy Feast August 26, 2013 at 11:01 am

I love that your taking Amelia sheep herding – that is so exciting and cool and cute!
This jam looks totally awesome and something I would smother and cover on just about anything. Yum!

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KimK August 26, 2013 at 11:52 am

I’ve made tomato compote very, very similar to this and it makes an excellent pizza sauce. Add a little garlic, some ground pepper, and you’re all set.

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Adrianna Adarme August 26, 2013 at 2:17 pm

This on pizza would be dope. Especially like bagel pizzas.

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Abby @ The Frosted Vegan August 26, 2013 at 1:08 pm

Gurl I’m all over this tomato jam on that gorgeous bread!

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Adrianna Adarme August 26, 2013 at 2:16 pm

Gurrrrl. I like you, so glad.

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Corbin August 26, 2013 at 3:17 pm

I’m so excited to have just found your blog! The recipes look amazing and I can’t wait to try some!

Corbin

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Adrianna Adarme August 26, 2013 at 5:06 pm

Hiiiii! Welcome, welcome! Glad you’re here.

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Roxana | Roxana's Home Baking August 26, 2013 at 4:29 pm

I always try to go a little late at the farmers market to get cheaper tomatoes so I can make my own tomato sauce or chutney but have never made jam and I have the feeling I’m so going to love it! Now if only I find heirloom tomatoes for $1 a pound like you did

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Adrianna Adarme August 26, 2013 at 5:06 pm

I like to go a little later too! It’s a good move. :)

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Kiran @ KiranTarun.com August 26, 2013 at 5:28 pm

OMG! This jam is the epitome of Summer. Love.

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Sarah | The Sugar Hit August 26, 2013 at 6:08 pm

I CANNOT WAIT to see your little corgie herding sheep. Also, this jam looks amazing. All killer, no filler.

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Juliana August 26, 2013 at 9:32 pm

Heirloom tomato jam… you’ve got me sold! And I know how good it must taste because I actually whipped up a batch of slow roasted tomatoes and turned them into a jam. It was delicious and the perfect spread for a sandwich or grilled cheese… I can’t wait to make your recipe! But, I have to hurry up before all the good heirloom tomatoes are gone after Summer :) Here’s my link to mine…

http://www.piecelovecooking.com/2013/04/vintage-cheddar-slow-roasted-heirloom.html

XOXO,
Juliana from Piece, Love, & Cooking

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Belinda @themoonblushbaker August 27, 2013 at 7:13 am

one the best things at the fruit market has to be left over discount veggies in Australia. They make the best sauces and jams in town, if fact it is recommened to use very ripe fruit/veg in preserves as it is sweeter and easier to break down.
I am looking forward to tomato season in Australia, so I can try this on a sour dough panni!

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erin @ yummy supper August 27, 2013 at 8:08 am

Adrianna, I LOVE tomato jam! And this is the perfect time of year to buy those “reject” tomatoes and cook em up. I need to get to work;)
Good luck with your little sheep herder… adorable!
xoxo
E

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Tracy | Peanut Butter and Onion August 27, 2013 at 8:22 am

This is awesome!!!! I have so many tomatos and not enough recipes!

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Dianne Reamy August 27, 2013 at 5:36 pm

I can’t wait to see the photos!

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Stephanie August 27, 2013 at 7:58 pm

Yay for jam! I recently made jam (accidentally bought 200lbs of fruit..) but never thought to make tomato jam! It looks so, so good.

My dog would die of happiness if we took her somewhere to herd sheep, she already tries to herd any other dogs or cats whenever she can. I remember a trainer telling us not to take her out to a farm with sheep because she’d love it so much that she’d never be happy again at home with us. A little dramatic, but she’s sort of a dramatic dog.

Just found your blog and I’m loving reading through all the posts :)

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Adrianna Adarme August 27, 2013 at 9:25 pm

You accidentally bought 200lbs of fruit! That’s crazy…and AMAZING. So glad you’re here!

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Cookie and Kate August 29, 2013 at 1:07 pm

Funny, I just made tomato jam last night! The recipe I used called for 2 pounds tomatoes and 1 cup honey. I think it’s too sweet. Yours looks fantastic!

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Adrianna Adarme September 3, 2013 at 11:08 am

Oooof. I made this recipe a few times with more brown sugar and found it WAY too sweet. It’s sensitive to sugar. :)

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Toyota Smith August 31, 2013 at 11:49 am

I am glad that I have found someone that also hates the word “moist”. It literally makes me cringe!!

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Cindy September 3, 2013 at 9:16 am

I was so enticed by this post, so I had to pick up a bag of Heirloom tomatoes at the Farmers Market on Sat and made this jam on Monday. I have never had tomato jam before and I am now totally hooked. I am craving some right now as I type about it!!!!Thank you so much for providing this easy and wonderful recipe. Love your blog :)

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Adrianna Adarme September 3, 2013 at 9:18 am

Oh! This makes me so happy. I’m so glad you loved it. I’ve been using my can of tomato jam to put on toast all week long. I love it!

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wendy September 4, 2013 at 10:33 am

Just wondering about the canning…..can I go ahead and process them once jarred, or do I need to add the salt and sugar?

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Mary September 6, 2013 at 2:33 am

Made it and loved it! Wondering if it will freeze….I put some in a ziploc freezer bag, laid flat in the freezer and will test it in a month.

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Tony September 13, 2013 at 7:40 am

Google tomato jam and check out Mark Bittermans version. I made it and everyone who tried it wants more. Has cumin, ginger, cinnamon, salt, lime juice and red cayanne pepper. Sweet and savory. Thanks for the ,ink on tomato canning. I am gifting this winter once I perfect the jam. Love thyme. May have to add that. And some balsamic too.

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Loralee October 3, 2013 at 6:32 pm

Sounds like a yummy mid-winter treat! I’m wondering why you specified ‘red’ tomatoes, though. My big producer this year is orange heirlooms (Old Germans). Would that change the recipe a little? (I’m a recipe-follower, not a tinkerer, so I hope you’ll answer my question…
Thanks

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Adrianna Adarme October 3, 2013 at 6:50 pm

Oh I just used red heirlooms because I love their acidity (they’re more acidic than yellows), but it should work lovely with yellow tomatoes.

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