OUR SPICY MASALA TOMATO JAM IS PACKED WITH UNIQUE FLAVORS PERFECT FOR TOAST AND CHEESES

It’s definitely not too late to can those end of season tomatoes from the garden! If your garden tomatoes are long gone or still green, you can always make our easy Green Tomato Salsa recipe. But fear not: most farmers’ markets are still busting with tomatoes and usually this time of year you can take them off their hands at a discounted price, perfect for those last minute canning projects before we hibernate for winter.

Inspired by Kris’ travels through Tamil Nadu, India earlier this year—and specifically a favorite dish he enjoyed there: milagu kozhambu (black pepper curry)—our Masala Tomato Jam is packed with unique spices and has a subtle kick of heat and smokiness. Kris brought back vadagam—a sun-dried mixture of shallots, curry leaves, lentils, and spices—which we use in this recipe to give the jam a punch of pungent umami goodness. There really are no substitutes for vadagam but we recommend patiently cooking the onions until they are truly browned to match the depth of flavor.

This jam pairs perfectly with morning toast, and we absolutely love it on a cheeseboard as it pairs deliciously with most cheeses. Canning and processing is a pretty simple technique and a great way to preserve jams but it does take some extra time that not everyone may have. With that said, you can certainly follow the recipe below without processing the jars and instead store the tomato jam in an airtight container in the fridge for up to a few weeks. But don’t worry, this jam is so delicious it won’t last that long!

Print Recipe
Masala Tomato Jam
Servings
Pints
Ingredients
Servings
Pints
Ingredients
Instructions
  1. In a large pot over medium heat, warm the olive oil. Stir in the chopped onions, spices, and salt and pepper. Cook until the onions begin to brown, then stir in the sugar. Once the sugar has dissolved, pour in the wine and cook over medium heat until the pot is nearly dry, about 15 minutes. Pour in the chopped tomatoes and simmer until the jam is thick enough to lightly coat the back of a spoon, about 45 minutes.
  2. Scald 3 pint jars and 2 half-pint jars in a large pot of simmering water fitted with rack. You will use this pot to process the jars. Right before filling, put the jars on the counter. Meanwhile, soak the lids in a pan of hot water to soften the rubber seal.
  3. Ladle the jam into the jars leaving a 1/2" space from the rim of the jar. Wipe the rims with a clean towel, seal with the lids then screw on the bands until snug but not tight.
  4. Place the jars in the pot with the rack and add enough water to cover the jars by about 1". Bring the water to a boil and process the jars for 10 minutes. Turn off the heat and leave the jars in the water for a few minutes. Remove the jars from water and let cool completely.