What to do with a bumper crop of ripe tomatoes? This heirloom tomato jam recipe is an easy solution and fun to make. It will allow you to enjoy the flavor of your favorite heirloom tomatoes all year long.
Dish Type condiment, jam
Cooking Style preserving
Seasonal autumn, Labor Day, summer
Prep Time 20mins
Cook Time 10mins
Total Time 30mins
Author Anne Janzen
6cupstomatoespeeled mostly seeded, chopped
4nectarines or peachespeeled and diced
1cuplightly caramelized onion2 medium yellow onions, oil
salt & pepper to taste
minced hot pepper or chili flakes to taste
1TBSPfresh lemon juice
3cupssugaror 2 cups sugar plus 1 cup brown rice syrup
Slowly sautee 2 diced yellow onions in 2 tablespoons of oil, until translucent and sweet, yet not dark brown.
Combine all ingredients in a nonreactive pan, and cook on medium heat, stirring frequently, until the sugar is completely dissolved.
Remove bay leaf at this stage, increase heat to medium-high, and bring to a vigorous boil, stirring constantly.
Remove from heat and ladle jam into sterilized jars and use a standard 10 minute water bath canning method.
Place jars on a rack to cool, and leave undisturbed for 24 hours.
Store sealed jars in a cool, dark space for up to a year. If any jars did not seal, refrigerate and use within 3 months.
Preserve your heirloom tomato jam in small jars as the perfect accompaniment to charcuterie, antipasto, and cheese boards.