Tomato Jam

By Thomas KellerYield: Yield varies depending on the kind of tomato used, pan width, and the finished thicknessServe the jam as a spread with crostini, on burgers, or alongside grilled lamb or salmon.


5 lb. tomatoes, finely chopped3-1/2 cups sugar8 Tbs. lime juice2 tsp. freshly grated ginger1 tsp. cinnamon1/2 tsp. ground cloves1 tsp. salt1 tsp. red chili flakes1 Tbs. butter


Combine all ingredients in a large All-Clad stock pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer the jam until it reduces to a sticky, jammy consistency. This will take between 1 and 1-1/2 hours, depending on how high you keep your heat.When the jam has cooked down sufficiently, remove from the heat and fill jars, leaving 1/4 inch of head space. Wipe rims and apply lids. Place in a stock pot filled with boiling water. Boil for 20minutes. When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.