He did what!?

Not sure who Tom is but if that Toe Jam was as good as this Toe Jam, maybe we shouldn’t be so judgemental.

Ok, that was lame and I have no shame in admitting that. But I’m barely through my first cup of coffee so cut me some slack.

I ended up with a TON of tomatoes this year. We’ve had a really rainy summer so they’re out of control. If you have a lot of tomatoes from your garden, (or your parent’s garden… cough.. thanks mom and dad), this is the first of a few tomato focused recipes I’ll be sharing.

Use this jam on biscuits, sandwiches, cornmeal pancakes, and cheese boards. It’s just out there enough to impress your guests without scaring them away from your cooking.

Tomato Jam

  • Servings: 8 regular jars
  • Difficulty: easy, but you have to be patient
  • Print


  • 10 large red tomatoes
  • 2 small shallots
  • 2 tsp crushed red pepper
  • 1 big pinch of dried thyme
  • 3 cups sugar
  • 3/4 cup of red wine vinegar
  • 1 TBSP butter
  • salt TT (to taste)


  • cutting board
  • knife
  • chop-chop, food processor, blender… you get the idea
  • measuring spoons and cups
  • large spoon or whisk for stirring
  • medium-large size bowl
  • large pot or stock pot
  • (optional) – jars if you plan on canning


  • Quarter and seed your tomatoes, leaving the skins on
    • Notes: Don’t feel like you have to add the tomato juice back in with the tomatoes. It may make it marginally more flavorful but ultimately it just makes for a longer simmering process.
  • Place your shallots and tomatoes in your food processor and run it until there are no large chunks
  • Put the tomato mixture into your large pot and bring it to a simmer
  • Add in your herbs and spices and continue to simmer
  • Add in your sugar and vinegar and simmer until there is little liquid left. This is going to take a MINUTE, so grab some wine and just hang out nearby until it reduces.
    • Notes: If you’re impatient like me and you also don’t plan ahead, like me, then know that you can add pectin to help tighten your jam. But if you really don’t plan ahead like me, hopefully you have some chia seeds that you can add to get the consistency you want. Work it in gradually so you don’t over-chia.
  • Can or cool and you’ve got your tomato jam!

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