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Spicy Tomato Jam

Ease of Preparation: Moderate

Preparation Time: 5-10 min

Cook Time: 30 min

Servings: 16

Recipe By: Annie Somerville

From:  Everyday Greens: Home Cooking from Greens, the Celebrated Vegetarian Restaurant
Used with permission of Scribner

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Spicy Tomato Jam

This piquant Mediterranean chutney - our version of Joyce Goldstein's recipe - always sells out. We stew cherry tomatoes - big ones are fine here - with lots of fresh ginger, lemon, sugar, and warm spices until they carmelize. The jam keeps for weeks in the refrigerator, so make a double recipe - it's good to have on hand.

1 pound ripe cherry tomatoes, about 3 cups
6 tablespoons sugar
6 tablespoons light brown sugar, packed
2 tablespoons grated fresh ginger
1/2  lemon, sliced in thin half-moons
1/2 teaspoon ground cinnamon
1/2 teaspoon cumin seeds, toasted and ground
1/2 teaspoon ground cloves
2 tablespoons unfiltered cider vinegar
1 pinch salt
1 pinch cayenne pepper
Combine the tomatoes, sugars, ginger, lemon, spices and 1 1/2 tablespoons of the vinegar in a medium-size, heavy-bottomed saucepan. Add a pinch each of salt and cayenne and cook over medium-high heat, stirring often, until the tomatoes cook down to a jam and the sugars are bubbly and caramelized, about 30 minutes. Set aside to cool. If it's too sweet, adjust the seasoning with up to 1/2 tablespoon of the vinegar.
Nutrition Facts
As prepared, each serving contains 40 calories, 0g total fat, 0mg cholesterol, 20mg sodium, 10g total carbohydrate and 0g protein.

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