Go Back
+ servings
Heirloom Tomato Jam

Heirloom Tomato Jam

Adapted from here.
Servings 2 cups
Author Brandon Matzek


  • 1 1/2 pounds ripe heirloom tomatoes, cored and coarsely chopped
  • 1 cup white sugar
  • 2 tablespoons freshly squeezed lime juice, plus more to taste
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 teaspoon kosher salt, plus more to taste
  • 1 Fresno chile, stemmed, seeded and minced


  1. Add all ingredients to a medium heavy bottomed pot (cast iron works best here), stirring to combine. Bring mixture to boil over medium-high heat, reduce heat to low, and simmer for 1 hour and 15 minutes. The mixture will start out watery but reduce to a jam-like consistency. Stir occasionally to avoid burning the bottom. Season to taste with additional kosher salt and lime juice.
  2. Let mixture cool completely then transfer to an airtight container. Store in the refrigerator for 2 to 3 weeks.