Tomato Jam

fork image


  • 2.5 lbs of mixed cherry tomatoes
  • Juice of 1 meyer lemon
  • Peel of 3 meyer lemons cut into thin strips with pith removed
  • 1 cup of sugar
  • pinch of sea salt


  • Cook tomatoes, lemon juice, lemon peel, sugar, and salt in a very heavy pot over medium high heat skimming foam from the top. Smash some of the cherry tomatoes with a potato masher, a drink muddler, or a fork to release liquid.
  • Continue skimming foam, and watching carefully as the jam thickens, you don’t want to brown or burn the tomatoes. Gradually lower the temperature to a simmer and cook down until very thick and jammy- about one hour or until the liquid runs very slowly off of a metal spoon.

fork image