Sweet Tomato Jam With Honey and Vanilla
Updated July 18, 2017
Andrew Scrivani for The New York Times
- Total Time
- About 2 hours
- Rating
- Comments
- Read comments
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Ingredients
3 pounds firm ripe tomatoes, cored and diced (about 8 cups)
1 cup honey
300 grams granulated sugar (1 and ½ cups)
½ teaspoon lemon zest
2 tablespoons lemon juice
2 vanilla bean pods, split
Pinch fine sea salt
Nutritional analysis per serving
210 grams carbs; 814 calories; 1 gram fat; 5 grams fiber; 75 milligrams sodium; 4 grams protein; 204 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If you plan to can the jam, prepare the jars according to the instructions here.
- Step 2
In a large nonreactive pot, combine ingredients, adding both vanilla seeds and pods to the pot. Simmer over medium-low heat until the mixture is very thick and jammy, about 1 and ½ hours. Discard vanilla pods.
- Step 3
If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.
Private Notes
Comments
Great recipe. Made with a mess of Early Girls, simmered on low for 2 hours, and added another dose of grated lemon zest at the end. Turned lovely deep red. Next time might try pinch of pepper flakes.
This reminds me of something my wife and I tried in Copenhagen with a cheese plate. That version had rosemary, so I put one large branch in and removed it when finished simmering.
Long ago, as a bride living in Colorado, my next door neighbor gave me a jar of canned tomato jam as a welcome gift. As a girl raised in an Italian household I had never heard of such a thing as tomato jam and was hesitant at first but learned to like it. I have thought from time to time about researching a recipe and here you are, granting my some time wish to refresh an old memory of sweet goodness. I will definitely give this a try, especially since I have a good crop growing in my garden.
I have always enjoyed Mark Bittman’s Tomato Jam recipe. It has warm spicy notes with much less sugar.
I added some Chinese 5 spice an we thot it was terrific...esp with a nice brie cheese.
Years ago, my mother made tomato jam. It was sweet and spicy, probably with cloves, cinnamon, nutmeg. Wish I had the recipe.