Tomato Jam
Prep time
Cook time
Total time
Adapted from Epicurious
Recipe type: Appetizer
Serves: 2 cups
  • 4 pounds plum or heirloom tomatoes (I used a variety of heirlooms, all different colors!)
  • ¾ cup sugar
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ⅛ teaspoon paprika (smoked paprika if you have it)
  1. Bring a large pot of water to a boil. Make an ice bath in a separate bowl and set to the side. Drop the tomatoes into the boiling water in batches, boiling for about 1 minute. Remove tomatoes from the boiling water and place directly in the ice bath. Remove the skins by hand right in the ice water, leaving the skins in the water. I would empty the ice water bowl between batches. By removing the skins in the ice water bowl you cut down on some serious messiness in the kitchen!
  2. Cut the tomatoes in half crosswise, seed them, then chop into pieces.
  3. Place chopped tomatoes in a large pot. Mix with sugar and stir well. And let stand at room temperature for about 10 minutes, stirring occasionally.
  4. Bring tomatoes and sugar to a boil over medium-high heat and let cook for 15 minutes.
  5. Add salt, pepper and parika and cook until thickened, about 10-15 more minutes.
Recipe by This Week for Dinner at