Steph’s Shiny Tomato Jam

Steph’s Shiny Tomato Jam, photo by Salty Girl

Steph has always been more comfortable canning and making preserves than me. I’ve made salsa, but only in the presence of the masters: my Gramma Frankie, Aunt Cate, my Mom Leslie, and of course my sister Steph. We’ve had some good times in my Mom’s sunny kitchen, each taking turns chopping, stirring, sterilizing, tasting and listening to the sounds of the lids popping. Next fall, I need to go home and make some Shiny Tomato Salsa with these women. Back to Steph. In the early days she made chutneys, wine jellies, pepper jellies, salsas, and lately has been on a canning craze. She’s been perfecting Tomato Jam for some time now and this one is clearly a winner. A dollop on some mac and cheese please!

Recipe makes 4 ½ to 5 pints:

  • 2 Tbsp oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 25 oz canned tomatoes (San Marzano)
  • 1 can of tomato paste
  • 2 cups sugar (She uses a cup of brown and a cup of white)
  • ¼ cup lemon juice
  •  ¼ cup of apple cider vinegar
  • ½ preserved lemon or 1 orange, seeded and chopped
  • 2 tsp freshly grated ginger
  • ½ tsp paprika
  • ½ tsp chipotle or ancho chile powder
  • ¼ tsp allspice
  • ¼ tsp mustard powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp red chili flakes
  1. Heat oil a large, non-reactive pot and sauté onion and garlic together and sweat until softened. Combine the rest of the ingredients and bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer the jam until it reduces to about half of what it was. This will take approx. 1 to 1½ hours. For a smoother texture, use immersion blender and blend until it is the texture you prefer.
  2. When the jam has cooked down, remove from heat and fill sterilized jars, leaving ¼“ of head space. Wipe rims, apply lids and twist on rings, secure just until rings have tension and feel snug. Over-tightening will not allow for air to vent from the jars. Process in a boiling water canner for 25 minutes.
  3. When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals and tighten rings if necessary. Store jam in a cool, dark place for up to one year.
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2 thoughts on “Steph’s Shiny Tomato Jam

  1. Barb February 23, 2012 at 4:22 pm Reply

    Had Steph’s tomoto jam recently at Brandy’s and it was spectacular!

  2. Steph McVox March 2, 2012 at 1:52 pm Reply

    I have made it pureed and left it chunky – like it better pureed!

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