Market Watch: Seasonal Tomato Jam

When I have a surplus of tomatoes from my CSA, garden and trips to the farmers’ market, it’s time to make a batch of finger-licking tomato jam.It’s spicy, it’s sweet and it’s pretty irresistible. Spread it on sandwiches, whisk into salad dressing, or serve with crackers and some sharp cheddar cheese.

When I have a surplus of tomatoes from my CSA, garden and trips to the farmers’ market, it’s time to make a batch of finger-licking tomato jam.It’s spicy, it’s sweet and  it’s pretty irresistible. Spread it on sandwiches, whisk into salad dressing, or serve with crackers and some sharp cheddar cheese.

Tomato Jam
Makes 1 pint
4 pounds beefsteak tomatoes, peeled, seeded and diced
1 cup rice vinegar
½ cup sugar
2 tablespoons honey
1 clove minced garlic
1/8 teaspoon kosher salt
Pinch cayenne pepper

To peel tomatoes, cut a shallow “x” mark onto the bottom of each piece; drop into a pot of boiling water for 30 seconds or until skins begin to loosen. Place directly into a bowl of ice water. Use a paring knife to peel skin away. Cut in half and gently squeeze to remove seeds.

Combine ingredients in large saucepan. Bring to a boil, reduce heat to a simmer and cook, stirring frequently, for 45 to 60 minutes or until most of the liquid has evaporated. Remove pan from heat and allow to cool to room temperature. Serve immediately or store in the refrigerator for up to 3 weeks.

Nutrition Information (per tablespoon)
Calories: 28
Total Fat: 0 grams
Saturated Fat: 0 gram
Total Carbohydrate: 7 grams
Protein: 1 gram
Sodium: 12 milligrams
Cholesterol: 0 milligrams
Fiber: 1 gram

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana's full bio »

More Tomato Coverage:

Keep Reading

Next Up

Market Watch: Seasonal Tomatoes

Because we’re celebrating tomatoes this week, I went to my farmers' market and bought every kind of tomato I could find. Here’s how I made out.

Market Watch: Green Gooseberry Jam

Between my CSA share and local farmers market, I’m surrounded by the best of local foods from now until December. Sometimes I come across some unusual finds. The latest gem: green gooseberry jam.

Market Watch: Kohlrabi

Every inch of kohlrabi is edible and packed with fiber, vitamin C, potassium and even some protein.

Market Watch: Casaba Melon

This dazzling lemon-yellow melon is new to my kitchen. After a taste, I am now a loyal fan.

Market Watch: Rainbow Chard

My CSA box is erupting with gigantic bunches of this leafy green veggie. This variety of Swiss chard has fluffy, tender green leaves and edible stems bursting with color and flavor.

Market Watch: Radishes

Don't underestimate the nutritional and culinary punch of the seemingly-humble radish.

Market Watch: Celery Root

This root veggie might look a bit unusual, but don’t let that scare you away from giving it a chance. Celery root (a.k.a. celeriac) is a delicious early fall treat.

Market Watch: Sweet Corn

Our previous Summerfest write up on corn got my mouth watering for more of this warm weather veggie. Piles and piles can still be found at my local markets.

Market Watch: Raspberries

Early raspberries are coming into season where I live. I managed to snag the very last half-pint at the farmers’ market this week. As fellow market patrons looked on with envy, I hurried home to make some raz-tastic recipes.

Market Watch: Grapes

Locally grown grapes look different than anything I’ve seen at the grocery store. I picked some up this week to see what they were all about.

Food Network Apps

In the Kitchen

Get over 70,000 FN recipes on all your mobile devices.

Facebook Messenger

Ask our bot for recipes, meal ideas and daily food trivia.

Amazon Echo

Just say "Alexa, enable Food Network skill" to get started.