Sweet and Savory Tomato Jam

  • Yield: 3 cups
  • Prep: 5 mins
  • Cook: 200 mins

With just enough sweetness to tow the line between a condiment for roasted and grilled meats and a treat to slather on a toasted baguette, this recipe is a great way to preserve summer's bounty.


3 1/2pounds tomatoes, coarsely chopped
1small onion, diced
1/2cup packed brown sugar
1 1/2cups sugar
1teaspoon salt
1/2teaspoon coriander
1/4teaspoon cumin
1/4cup cider vinegar
-- Juice of 1 lemon
1/2cup finely diced tart green apple


  1. Combine all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened to a jam-like consistency, about 3 hours.
  2. Transfer to sterilized glass jars and store in refrigerator for up to 2 weeks, or use a hot-water canning bath for 15 minutes for long-term storage.

Recipe by Jennifer Perillo.

Nutritional Info *per serving

  • Calories 80
  • Glycemic Load 9
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 100mg
  • Potassium 170mg
  • Carbohydrate 20g
  • Fiber 1g
  • Sugars 19g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 15%
  • Calcium 2%
  • Iron 2%