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Quick Sweet Heat Tomato Jam

Makes about 3 cups
Time 2 hr
Simmer sweet tomatoes with smooth balsamic vinegar and fresh herbs for a jam that’s great as a sandwich spread or when tossed with cooked whole grains. Watch our how-to video.
Ingredients
  • 1 pint grape tomatoes halved
  • 1 3/4 pound tomatoes
  • 1/2 cup balsamic vinegar
  • 1 tablespoon chopped fresh thyme
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1/4 teaspoon crushed red chile flakes
Method

Bring a medium pot of water to a simmer over medium-high heat. Working in batches, lower tomatoes into the water and cook until the skin begins to wrinkle and split, about 20 seconds. Transfer to a colander with a slotted spoon and repeat with remaining tomatoes. When cool, slip off the skins. Discard skins and chop tomatoes.

In a large skillet, combine tomatoes, vinegar, thyme, bay leaf, paprika and chile flakes. Simmer uncovered over low heat, stirring occasionally, until tomatoes break down and the mixture is thick and jammy, about 40 minutes. Cool, and refrigerate jam in an airtight container for up to 5 days. 

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pint grape tomatoes halved
  • 1 3/4 pound tomatoes
  • 1/2 cup balsamic vinegar
  • 1 tablespoon chopped fresh thyme
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1/4 teaspoon crushed red chile flakes