Late summer brings an avalanche of ripe, juicy tomatoes at the farmers market and in backyard gardens — so many, in fact, that even the most enthusiastic salad and sauce maker might be looking for new ways to use them up. Enter tomato jam: a quirky, old-fashioned preserve that’s been around for generations. (It likely first appeared on a SureJell insert decades ago!) Sweet yet savory, this jam reminds us that tomatoes are, after all, a fruit. Its unique flavor makes it endlessly versatile — spread it on a bagel with cream cheese, serve alongside cheese and crackers like you would pepper jelly, or dollop it over grilled meats for a surprising twist. It may be a vintage recipe, but its charm still holds up today.
INGREDIENTS:
3 cups tomatoes, cored and coarsely chopped
1 1/2 teaspoons lemon zest
1/4 cup lemon juice
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon cloves
4 1/2 cups sugar
1 box SureJell powdered pectin
METHOD:
Mix tomatoes, lemon rind, lemon juice, spices and pectin in a large pan. Bring to a boil. Immediately add sugar.
Bring to a hard boil. Boil for 1 minute, stirring constantly.
Take pan off heat. Skim off foam with a metal spoon.
Ladle jam into prepared sterilized jars. Fill, leaving 1/4-inch headspace. Place in hot water bath, bring to a boil, and process 10 minutes.
YIELD: 5- 6 pints
