I first tasted tomato jam in a restaurant years ago and thought it was such a fascinating treat. It
was presented at the table as you sat down with cheese and crackers. I remember coming
home from that meal scouring all my cookbooks so I could try making it. Thank goodness I came
across Emeril Lagasse’s version in Farm to Fork, which has inspired many a tomato jam recipe.
This year, I switched it up a bit and love the added mango and plum. This has a nice background
spice and the jam pairs well on your charcuterie board with a variety of meats, cheeses and


  • Makes 3 cups
  • 2 ½ pounds tomatoes, about 4-6 medium sized, skimmed and seeded and cut into chunks, about 4 cups
  • 1 champagne mango, peeled and diced
  • 3 ripe red plums, peeled, seed removed and diced
  • 1 large lemon, peeled, seeded and flesh cut from the pith (be sure to collect the juice)
  • 8 tabasco peppers, seeded
  • 1 cup fine organic sugar

In a non-reactive saucepan, add all ingredients (totals 4 cups) except the sugar and on medium
heat, bring to a medium to medium low simmer. Add the sugar, stirring often and skimming the
foam as it comes up, mostly in the first 15 minutes. Continue breaking up pieces of the fruits
with the back of a wooden spoon. Don’t worry if you weren’t able to get all the skin off the
tomatoes, by the 20 minute mark, you will see pieces curled up and you can just pick them out
with tongs.

At this point, feel free to use an immersion blender to lightly break bigger chunks if necessary,
being careful as the mixture is extremely hot. Don’t blend completely smooth, just break up the
larger chunks.

In sterilized jars of choice, make sure they are clean and hot.
Turn down the heat a notch or two as the jam starts to thicken, stirring often. Remove from
heat when thickened at the 30 minute mark. In the hot jars, gently ladle in the hot jam. Twist
the tops until closed and just snug. Let them cool on the counter and then store in the fridge.