Savory Tomato & Clove Jam

Volunteering at a farm has it's perks. 
I've met wonderfully diverse people, became very appreciative of local produce, and gained wealth in tomatoes. In addition to an entire flat of these cherry and grape tomatoes, I also have my fair share of the best heirlooms I've ever tasted. 
After a few days of eating these suckers like candy, your gums begin to hate you and your stomach has some minor complaints as well. It's only obvious what the next stage of tomato collecting is: Jam. 

Personally, I don't care for overly sweet jam. Yep, I'm that health conscious chick in the pb&j isle reading labels in the great search for high fructose corn syrup-free and low-sugar products. 

Therefore, I'm also not a big fan of pouring 3 cups of granulated sugar into homemade jam, especially when I have control over my ingredients. With that being said, I went with a more slightly sweeter-ketchup flavor with all the warm spices: cloves, anise, and cinnamon. This on a baguette, grilled cheese, or bagel-chips is feeling a lot like fall. September is coming, so you must be prepared. Here's how:

Savory Tomato Jam 
Yield: about 3 cups

Click here for full printable recipe 

  • 3 pounds ripe tomatoes, diced (most recipes recommend peeling and coring the seeds out, but if you don't mind small pieces of skin and seeds in the jam then there's no need to)
  • 3 tablespoons apple cider vinegar
  • 1/2 cup honey, agave, or maple syrup
  • juice of 1 lemon
  • 1 teaspoon cloves
  • 1 star anise 
  • 1 cinnamon stick
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt 
  1. Combine all ingredients into a large pot with a lid. Bring the mixture to a rapid boil for one minute.
  2. Adjust the heat on the stove to a simmer and continue simmering until the mixture thickens into the consistency of jam. This will take 1-2 hours. Every so often, use a mesh strainer to skim the foam from the top of the simmering liquid and stir the sides and the bottom of the pot often to prevent burning the bottom. 
  3. Once thickened, immediately spoon into jars. If canning, you can view instructions here. Or simply let the jam in the jars cool and refrigerate for 2-3 weeks or freeze for up to a year.
Jam it up!!

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© A Little Baker
Maira Gall