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Summer Tomato Jam

This homemade tomato jam is best made with garden plum tomatoes, but it can be made with canned tomatoes as well. Topping Effie’s Ryecakes with a sharp cheddar cheese and this tomato jam is just perfect.

Summer Tomato Jam

 

  • 2 T. canola oil
  • 1 c. sweet onion diced
  • 1 T. coriander seed
  • 8-10 whole allspice
  • 1 t. fennel seed
  • 1 t. black pepper, coarsely ground
  • 2 c. plum tomatoes cored, seeded and diced
  • ¼ c. sherry vinegar
  • 1/3 c. honey
  • Salt to taste

In a small sauce pan heat the canola oil on medium and add the onion. Cook for 2 minutes until the onions are softened. Add the spices, heating the aromatic for 1 – 2 minutes. Add the tomatoes, vinegar and honey and bring to a boil. Reduce the heat, cover the pan and simmer the jam for 10 minutes. Remove the lid and continue cooking until the liquid evaporates and the juices thicken, becoming jam-y. Remove from the heat and let cool. Season the jam with salt and pepper to taste.