Tested till perfect Zesty Tomato Jam
Photography by Jeff Coulson/TC Media

Zesty Tomato Jam

This sweet, tangy jam is an easy and delicious way to use up some of your garden tomatoes. A chunkier, more flavourful version of ketchup, it makes the ultimate dip, sandwich spread or accompaniment to grilled meat and fried eggs.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: September 2013

Recipe5 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 40 minutes
  • Total time 2 3/4 hours
  • Portion size 2 cups


  • 1 tbsp 1tbspripe olive oil
  • 1 1oniononions, finely diced
  • 3 3cloves garlic, minced
  • 1-1/2 tsp 1-1/2tsppickling spice
  • 1/4 cup 1/4cupbalsamic vinegar
  • 3 tbsp 3tbsppacked brown sugar
  • 1/2 tsp 1/2tspeach salt and pepper
  • 8 8medium ripe tomatoes, (about 1.125 kg)
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Score X in bottom of each tomato; plunge into large pot of boiling water until skin starts to loosen, about 12 seconds. Using slotted spoon, transfer to bowl of ice water; chill for 20 seconds. Peel off skins; score and chop to make 4-1/2 cups. Set aside.

In large shallow saucepan, heat oil over medium heat; cook onion, garlic and pickling spice, stirring often, until onion is tender, about 3 minutes. Add tomatoes, vinegar, sugar, salt and pepper; cook, stirring occasionally, until thickened and reduced to about 2 cups, about 30 minutes. Let cool.

Make-ahead: Refrigerate in airtight containers for up to 3 weeks or freeze for up to 3 months.

Nutritional Information per 1 tbsp: about

cal 17 pro 0 total fat 1g sat. fat 0
carb 3g dietary fibre 0 sugar 2g chol 0mg
sodium 38mg potassium 70mg


calcium 1 iron 1 vit A 2 vit C 5
folate 1
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