Condiment Corner: Yellow Spicy Tomato Jam

By 300 Sandwiches

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heirloomtomatojamLOIt’s the dog days of summer. And the best time to find juicy, big-as-your-head heirloom tomatoes.

This weekend, E and I took a stroll together through the farmers market’s in Brooklyn near my gym. After he snagged an apple crumb cake from the upstate bakery stand, I picked up two gorgeous golden heirloom tomatoes. I was in the mood to make tomato jam again, and those beefy fruits would be just perfect for a batch. I also picked up some peaches for yet another peach cobbler. Because it’s summer, and though I just made one a few weeks ago, I’m not going to be satisfied with just one cobbler.

I made my very first batch of tomato jam a year ago, when I finally felt comfortable enough in the kitchen to experiment with veggies on a hot stove unattended. This time around, I wanted to play with the flavor and color a bit. This batch is more yellow (since my tomatoes were yellow) and a bit sweeter and spicier than the last batch since it uses less sugar, a bit of honey, and a sweet orange pepper in the mix. I slathered in on crackers for a quick afternoon snack, and then used in on a Forbidden Sandwich that involved kale, an item on E’s Forbidden Foods list.

E took a spoonful of tomato jam and nodded in approval, but settled for a slice of apple crumb cake for lunch. “You know how I feel about kale,” he said.


2 pounds heirloom tomatoes
1 orange pepper, chopped
1 green apple, chopped
1/4 cup sugar
1/4 cup honey
1 teaspoon paprika
1/2 teaspoon red pepper flakes
1 teaspoon black pepper
1/2 teaspoon rosemary
1 teaspoon herbs de provence
1/2 teaspoon thyme
generous pinch of salt

Combine all in a large pot, and bring to a boil. Then, reduce heat to low and simmer for about two hours with a lit on, stirring every 15 minutes or so to move around the fruit to avoid burning. The tomatoes and fruit will break down naturally as they cook. Reduce until jam reaches desired consistency (I like my jam chunky and, well, jammy. Some like theirs thinner, almost pureed). If the mixture is sticking to the pot or is burning, add a splash of water and stir until moving again, then let simmer until you reach desired consistency.

When ready, either serve immediately on toast or crackers, or store in air tight glass jars or containers and refrigerate. Stays fresh for at least a week.

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