Tomato Jam

Clock icon
25 Minutes Total

A sweet-savory jam that you can—and should—make in the middle of winter. Canned, diced tomatoes star here, yielding a chunky texture that reminds me of a rustic chutney. If you want to skip the vinegar, well, don’t! Just like the salt, it helps balance the sweetness, making all the flavors pop. Photos by Rocky Lutten.

Ingredient List
  • 2 tablespoons olive oil Small check mark in a circle icon
  • 1 medium yellow onion, finely diced (about 1 1/2 cups) Small check mark in a circle icon
  • 1 (28 ounce) can Muir Glen canned diced tomatoes Small check mark in a circle icon
  • 1 cup sugar Small check mark in a circle icon
  • 1 tablespoon white vinegar Small check mark in a circle icon
Preparation
  1. Set a large (roughly 12-inch) skillet over medium heat. Add the olive oil, then chopped onion. Season with a pinch of salt. Sauté, stirring occasionally, until soft, about 10 minutes.
  2. Add the tomatoes, sugar, and vinegar. Stir. Adjust the heat as needed to keep at a steady simmer and cook, stirring often, until the syrup is thick and dragging a spoon along the pan leaves a distinct trail (about 25 minutes). Transfer to a heat-proof container and refrigerate to cool completely.