Tomato Jam


  • 1 1/2 lbs. Bushel Boy Tomatoes
  • 2-3 tablespoons rice wine vinegar
  • 1 small red onion
  • ½ teaspoon salt
  • 4 cloves
  • 1 teaspoon cumin
  • ¼ teaspoon ginger
  • ¼ teaspoon cinnamon
  • ½ teaspoon red pepper flakes


Wash tomatoes.

Cut in quarters and remove seeds then give them a rough chop.

Add to a medium, heavy bottom saucepot and place over high heat.

Add remaining ingredients and let tomatoes come to a boil.

Reduce heat to medium-low and let simmer, stirring occasionally for 1 hour and 15 minutes or until it’s nice and thick like jam. You should be able to run a spoon down the center of the pot and the jam will stay in place.

Remove from heat and let cool.

Place in a jar, refrigerate for up to one week.


Recipe Courtesy of: Heather Thoming of Wipperberry.