The City Magazine Since 1975

Tomato Jam

From the Kitchen of Chef Robert Carter, Rutledge Cab Co. Chef’s Note: For this recipe, Carter prefers the Purple Cherokee variety for its firm texture and dark, rich color. He likes to serve this jam with foie gras; sweetbreads; and grilled meats, such as quail or pork tenderloin. “It’s also great on an eggs Benedict with spicy sausage—one of our specials at Rutledge Cab—and it’s always perfect with fried oysters,” he says. (Makes 1 Quart)
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3 lbs. ripe tomatoes, cored and chopped
2 cups granulated sugar
4 Tbs. fresh lime juice
2 Tbs. freshly grated ginger
2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
2 tsp. salt
1 Tbs. chili paste with garlic


Combine all ingredients in a heavy-bottomed saucepan. Bring to a boil over medium heat, stirring often. Reduce heat and simmer until the mixture has the consistency of thick jam, about one hour to one hour and 15 minutes.

Remove from heat and allow to cool to room temperature. Spoon into a jar, cover, and place in refrigerator. The jam can be used after it has thoroughly chilled and will keep for up to a week in the refrigerator.