Dana's Tomato Jam

What do you do with the surplus of tomatoes from your CSA, and trips to the Market? Well, it’s time to make a batch of finger-licking tomato jam. It’s spicy, it’s sweet and it’s pretty irresistible. Spread it on sandwiches, whisk into salad dressing made with honey from Noni’s Bees, serve with Kleiner’s Crackers and some sharp cheddar cheese from The Cheese People.


  • 4 pounds beefsteak tomatoes, peeled, seeded and diced
  • 1 cup rice vinegar
  • ½ cup sugar
  • 2 tablespoons honey
  • 1 clove minced garlic
  • 1/8 teaspoon kosher salt
  • Pinch cayenne pepper


  1. To peel tomatoes, cut a shallow “x” mark onto the bottom of each piece; drop into a pot of boiling water for 30 seconds or until skins begin to loosen. Place directly into a bowl of ice water. Use a paring knife to peel the skin away. Cut in half and gently squeeze to remove seeds.
  2. Combine ingredients in large saucepan. Bring to a boil, reduce heat to a simmer and cook, stirring frequently, for 45 to 60 minutes or until most of the liquid has evaporated. Remove pan from heat and allow to cool to room temperature.
  3. Serve immediately or store in the refrigerator for up to 3 weeks.

Recipe courtesy of Food Network’s Healthy Eats