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Vivienne's Tomato Jam Recipe

I'm offering my famous tomato jam recipe as a gift to you for visiting our culinary bookstore campaign and to help make sure all your peak season tomatoes get utilized.  Please consider contributing $5 to our fundraiser in exchange.

We love using peak season Romas but any tomato will do, even cherry tomatoes.  This summer, any tomato that I can't eat from my garden becomes jam.  That's what we are eating right now at Vivienne. 

2.5# tomatoes cored and cut in large chunks

1 1/4 c sugar

1/4 c lemon juice

1 1/2 t ground cumin

1 1/2 t  chopped ginger 

1 dried chipotle pepper

1 bay leaf

1 cinnamon stick

1t kosher salt

Combine all ingredients in a pot and bring to a simmer.  Cook for approximately 45 minutes or until reduced in half and thickened in consistency.  Remove whole spices, That's it.  Enjoy.  Yields 1 quart. Will keep for about 6 weeks in the fridge, can be frozen, or water bath processed for shelf stability.  Note: we don't peel our tomatoes because the skins are completely edible and it saves us time for doing other better things!