Tomato and apple jam

Food and Tools

A trip to our local farmers market , a few purchases and a basket of ripe cherry tomatoes had me in the kitchen making up a small batch of homemade Cherry Tomato and Apple Jam. Some years back I participated in fairs and had made this jam using ordinary tomatoes with their skins removed. The tasters at the fair were well received, although there were a few who seemed a little horrified at the thought of such a combination… a tomato and apple chutney didn’t seem as terrifying. It would be quite tedious removing the skins from cherry tomatoes, so I have left them on. I love preserves with chunky bits and not a thick overly sweet purée.

As I use less sugar when making homemade preserves like this Doughnut Peach Conserve and Un-cooked Raspberry Jam , all need refrigeration otherwise they quickly spoil. Dividing the jam between a couple of smaller jars rather than a large one means you won’t have the whole jam in use, keeping it fresher.
My sourdough starter “Sabr” is ticking away nicely in the fridge and at least once a week I like to bake a fresh loaf of sourdough bread. When toasted, sourdough makes a lovely robust toast for breakfast and perfect with a spoonful of Tomato and Apple Jam on top. Or, if you don’t mind a few extra calories, spread some creamy feta cheese over a toasted slice and top with a spoonful of Chunky Cherry Tomato and Apple Jam… a salty sweet and pretty delicious start to your day.

Chunky Cherry Tomato and Apple Jam

Ingredients:
300g cherry tomatoes, cut into quarters
150g granny smith apples, diced (after peeling and coring)
2 tablespoons of water
200g granulated sugar
juice of half a lemon
1/2 teaspoon of balsamic vinegar

You will need 2 x 150ml sterilized preserving jars. Place two small plates into the freezer, see note at the end.

How to make: Add the cherry tomatoes, apple and water into a wide heavy-bottomed saucepan. Place the saucepan over medium heat and simmer gently until the tomato and apples have softened but still have visible pieces, about 15 minutes.
Next, add the sugar, lemon juice and balsamic vinegar. Stir over low heat until sugar has dissolved. Raise the heat and cook steadily until setting point has reached, about 15 minutes. Watch the jam carefully and stir towards the end to prevent catching. Once the jam has reached setting point, remove from heat and let cool for about 2 minutes before spooning into prepared jars, cover with a lid. When cool, store the jars of jam in the refrigerator.
Note: Setting Point. Usually I follow the wrinkle test when making preserves. Spoon a teaspoon of the preserve onto a cold saucer taken from the freezer, let it sit for about a minute. The top should have set and when pushed with your finger, the preserve should wrinkle. If not, boil for a couple of minutes and test again. The jam will further set as it cools.

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Tomato and Apple Jam

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	20 mins
Total Time	50 mins
Course	Breakfast
Cuisine	European
Servings (Default: 6)

Ingredients

• 700 tomato (s), yellow, weighed cleaned
• 400 g apples, peeled and cut out
• 200 ml apple juice
• 100 g walnuts, chopped
• 40 ml lemon juice
• 1 kg preserving sugar, :
• 1 teaspoon cinnamon

Tomato and Apple Jam

Instructions

1. Cut the tomatoes and press the kernels out with the water. Do not use. Dice the pulp and place in a saucepan with the diced apples and apple juice. Also add the lemon juice at the same time. Cook everything until soft. Then puree with a blender. A few bits can still be preserved.
2. Now add the preserving sugar, the chopped walnuts and the cinnamon and cook everything again for 3 minutes. Then fill into glasses and close.
3. Yellow tomatoes are a little sweeter. In autumn you can use the ripened tomatoes to make jam. The cinnamon-apple flavor sets the mood for autumn and Christmas.

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Tomato and apple jam

If you’ve never tried Tomato Jam you are probably sitting there with a wrinkled nose and wondering if I’ve lost my ever loving mind.

I assure you, I haven’t. I also assure you that it’s delicious and this is coming from someone who does NOT like tomatoes.

I remember when I was a little girl, my great grandmother Ema, would make a big batch of tomato jam and I would immediately grab a slice of bread, cover it in butter and slather that jam on there, yum yum yum.

Now the tomato jam is amazing all on it’s own, but when you add apples to it, it becomes very much like an Apple butter and I know that you guys like Apple Butter right?

So give this a try and let me know what you think, don’t let the tomato thing scare you off, I promise you, you can’t even taste it.

800 gr of tomato (weigh after it’s been peeled and chopped). it’s about 5 medium tomatoes
400 gr of apple (weigh after peeling and chopping into cubes). about 4 and a half apples
900 gr of sugar (2 lbs), I used about 4 1/2 cups of sugar
1 cinnamon stick (if you don’t have it, don’t worry just add in some ground cinnamon to taste)

I start by peeling my tomato and the way I do it, is to cut an x on the bottom of each, then pop them into a big pot of water, bring to the boil, then drain the tomatoes. Remove the skin and cut off the stem.

Cut the tomatoes into small chunks and pop into a big pan. Add the apples, cinnamon and sugar.

Cook on low stirring occasionally. Let it simmer until the tomato and apple is soft, at this point I use my hand blender and puree the apple and tomato.

Keep cooking and stirring until it reaches the consistency of jam. The way I check, is to take a tablespoon or so of the jam, put it on a plate and then run my finger or a knife through it, if it opens up in the middle and doesn’t immediately close back up, it’s ready.

In Portuguese we call this «Ponto de Estrada», which means, it looks like a road through the jam when you pass your finger or knife.

Immediately pour into pint jars which have been sterilized.

This recipe makes about 3 and a half pints so I was able to fill 3 jars and still had about half a jar left.

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Tomato Jam

With summer coming to an end, I have a ton of tomatoes from my garden. Instead of making the usual Vegan Marinara Sauce, I decided to make some tomato jam. The first time I ate tomato jam at one of my favorite vegan restaurants in San Diego, I thought I died and went to heaven. Since I love tomatoes, and I adore jam, I made homemade sweet and savory tomato jam for my lentil burgers.

Sometimes, people shrug with the thought of making jam. Not all jams require boiling jars and canning. My savory jam, for instance, is made quickly and without any hassle at all. In fact, it requires very few ingredients.

But, you may ask what can I use this jam for? Once you try tomato jam, you will smear it on everything!

WHAT CAN I USE THIS SWEET AND SAVORY JAM FOR?

• Skinny Veggie Tofu Scramble
• Vegetable Panini w/ Vegan Pesto
• Grilled Portobello Mushroom Burger
• Great condiment for any vegan burger
• Mix with my Skinny Vegan Cream Cheese and use it as a dip
• Top tomato jam on my Vegan Meatloaf
• Add to the top of Vegan Chili with a little Vegan Sour Cream
• Or smear it on your favorite toast for breakfast
• Chickpea Omelette
• Beet Burger
• Tofu Burger
• Whisk into your favorite vinaigrette
• Garnish for Vegan Crab Cakes
• Use on pizza instead of pizza sauce
• Add avocado for a relish
• Or smear on a Vegan BLT

Most people think of jam as a sweet treat, but tomato jam is the perfect mix of sweet and savory, which I love!

HOW TO MAKE SWEET AND SAVORY TOMATO JAM

Although tomatoes are perfect this time of year, canned tomatoes can always be used in a pinch. So, don’t worry if you don’t have a ton of tomatoes on hand, because I provide an alternative to fresh tomatoes. Of course, this jam begins with tomatoes. For this tomato jam recipe, I chose Roma tomatoes.

I like Roma tomatoes because they have thicker skin and less liquid inside. Yet, they are sweet with high acid content. In my opinion, the marriage between sweet and savory come together with Roma tomatoes.

WHAT INGREDIENTS ARE NEEDED

• Fresh Roma tomatoes (or Pomi Chopped Tomatoes)
• Apple Cider Vinegar
• Maple Syrup
• Corriander
• Cumin
• Lemon juice (fresh is best)
• Ginger (fresh)

In order to use fresh tomatoes, they first need to be boiled for a mere 30 seconds. Then I toss them in ice water to make the skins easy to remove. After that, I dice the tomatoes. If using canned tomatoes, boiling isn’t necessary.

COOK TOMATO JAM LOW AND SLOW TO MAKE IT THICK AND TASTY

The trick to sweet and savory tomato jam is cooking it low and slow. Once the tomatoes are diced, I simply add all the spices and maple syrup, bring it to a boil, and then reduce the heat to simmer. Next, I let it cook for 1 hour, stirring every so often. As the jam simmers, the liquid dissipates and the tomato mixture turns to jam.

Once the jam is thick and jammy, I allow it to cool to room temperature and then place in a jar to refrigerate until I’m ready to serve.

As soon as you try this sweet and savory jam, you’ll be hooked!

Tomato Jam

Tomato jam is a savory and sweet addition to any recipes. As a dip, burger topping, whisked into a vinaigrette, or as a relish, you will be hooked the minute you take your first bite.

Ingredients

• 3 pounds Roma tomatoes, boiled, skins removed and diced (or 1 26.46 container of Pomi chopped tomatoes or your favorite canned tomatoes)
• 2 Tablespoons apple cider vinegar
• 1/4 cup maple syrup
• 2 teaspoon coriander
• 2 teaspoons cumin
• 1 inch fresh ginger, grated
• 1/2 lemon juiced

Instructions

1. Add whole tomatoes to a pot and cover with water and add 1 teaspoon salt
2. Bring water to a boil, and boil for 30 seconds
3. Immediately, drain tomatoes and place in an ice bath (cover in ice water) until tomatoes are cool enough to touch, and then remove the skins of each tomato.
4. Then, diced tomatoes
5. If using canned tomatoes, skip the above steps
6. Place diced tomatoes in a medium saucepan and add all the other ingredients.
7. Stir and bring to a boil, then reduce heat to simmer
8. Cook for 1 hour, stirring every once in a while until all liquid dissipates and the tomato mixture thickens.
9. Remove from heat and allow to cool completely.
10. Transfer into a jar or container of choice, cover, and place in the refrigerator until ready to use.
11. Tomato jam will last 5 days refrigerated.

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Nutrition Information

Yield

Serving Size

Nutrition facts may not be 100% accurate.

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Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

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