heirloom tomato jam

well, hello there. some of you playing along at home may be wondering “where did she go?”, “is she like other bloggers who simply got bored of her her own blog, got too busy, or just doesn’t give a hoot anymore?”. the short answer is no, the long answer, and since you’re still reading i’ll go ahead and assume you want the long answer, is that my blog has taken me to places unknown in my wildest dreams. you may have noticed many of the latest posts have been geared towards preserving and canning, for which i have discovered an unbridled love. each small batch of preserves i make is like a tiny art project, changing with the seasons.

soon we shall see if it loves me back. i am launching my new preserving business on september 1st, called confituras. which is spanish for confiture. which is french for delicious. i will make very small batch, locally sourced jams, marmalade, jellies, and pickles from the abundant local fruits, vegetables, and herbs found mostly here in central texas. my offerings will change with the seasons, as today i have pickled peaches and blueberries, lavender peach butter, prickly pear cactus jelly with fresh lime and the lovely heirloom jam you see below. tomorrow, i may have a completely different selection. if you’re in the austin area, i will begin selling my products at Barton Creek Farmer’s Market to start in a few weeks and, with any luck, become aligned with some CSA deliveries, local farm stands, small stores and coffee shops. my website is being built as we speak (www.confituras.net) but you can shoot me an email if you are interested in any of my confituras at:Ā info @ confituras dot com

we served this tomato jam with a nutty, well-aged white farmhouse cheddar and almost died it was so good. a friend made a BLT with it. i think it would be fabulous on cornbread, or eggs, or roasted potatoes. you should definitely make this, but if you don’t have time, i can make some for you.

heirloom tomato jam (makes half pints)

adapted from white on rice

you can make this with heirloom or homegrown tomatoes, but try to avoid commercially-grown tomatoes due to their lack of flavor. you’re preserving something seasonal for a reason, after all, and who wants to preserve a mealy, insipid love apple? we have made this several times this summer with various types of tomatoes. each batch was slightly different in color and flavor, but always perfect in it’s variation.

2 pounds heirloom or homegrown tomatoes

1 cup light brown sugar

2 tbsp fresh thyme leaves (or whatever herbs you like)

8 whole cloves

2 sticks good quality cinnamon

4 tsp aged balsamic vinegar

3 tbsp bottled lemon or lime juice*

place spices in a small piece of cheesecloth or tea ball infuser with all other ingredients in over a medium simmer, stirring frequently, for about 30-45 minutes until thick and jam-like (remember it will thicken a bit more as it cools so don’t overdo it). ladle into sterilized jars and process for 15 minutes in a water bath.

* although i usually shy away from bottled citrus juices, in this case the stable acidic amounts are a must due to the tomato’s unpredictable and borderline acidity. i found a good quality organic lemon and lime juice under the brand of santa cruz in my market.


Filed under appetizer, breakfast, condiment

34 responses to “heirloom tomato jam

  1. Oh good golly. What a great recipe! Thanks for it! Will go for the farmers market tomatoes as my own tomatoes shriveled in the heat a few weeks ago.

    • thecosmiccowgirl

      sometimes at the end of a market day, the farmer’s sell the ‘wilted’ tomatoes for cheap! these are perfect for tomato jam.

  2. just made mine today too!!! adore it i spiced it up some!

  3. annie bananie

    well congratulations on your new endevor…does this mean no more school you know whating?

    david is having fun runing the farmers market in sonoma…on Sat. along with artists booths…

    the “hair looms” are late this summer in our region due to fog and cool cool days and nights….it’s been 30 yrs. since it was this cool in the summertime…I’ve been in Sonoma Co. for over 33 yrs…can you imagine? Hummmm………
    love you a

    • thecosmiccowgirl

      thank you auntie annie for your undying support and encouragement! what about a family reunion in austin–i”ll bring the jam!

  4. WOW, congrats! I do a little jam selling myself and your name, etc. sounds awesome! Wishing you luck and enormous success!

  5. Congrats on the new business! We will see you at the FM as soon as you start selling because there have been so many times where I’ve drooled over your blog!

  6. good luck to you! i have a feeling your confturas will be a smashing success! šŸ™‚

    • thecosmiccowgirl

      thank, tigress-means a lot coming from you. and thanks for all the inspiration and jam muscle-building you have provided during this year-long can jam!

  7. Thanks for the fab recipe. And good luck with your new business!

  8. Can’t wait to look you up next time I am in Austin. Just moved my step daughter into her dorm at UT this weekend and am planning to visit often. I have been following your blog for only a short time and have loved every post. Best of luck to you!

  9. Congratulations! You’re recipes are always interesting and sound so yummy!

  10. Looks incredible! And good luck with the new business!

  11. This is so exciting!!! I am thrilled for you and truthfully, thrilled for me because I get to buy your yummy jams!!! yay! So happy for you!

    You gotta have a booth at the Flea on Oct. 3rd. I haven’t sent the e-mail to the artists yet but plan to today. Want me to save you a spot?

  12. Nothing makes me happier than to see your good news up for all the world to see! I am so happy for you Steph!

  13. I’m the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!

  14. Howdy, found you through Cowgirl Chef and I’m so glad I did! So nice to find another Texan blogger! šŸ™‚

    I’m really liking your site. And congrats on selling jams at the best farmer’s market in the state! Awesome!

    • thecosmiccowgirl

      thanks–i hope to get back to updating the blog more often once i get the business off the ground–thanks for visiting!

  15. Just made this – amazing. Hubbie was scoffing at the idea of tomato jam but no more.

  16. Pingback: When life hands you tomatoes … « Auntie Pasto

  17. Pingback: Saturday morning tomato jam « MuffinEgg

  18. Tuni

    do you think this recipe would work with persimmons too?

    • thecosmiccowgirl

      i do love persimmons, but am unsure this flavor profile would work with them. i would take out the thyme and maybe use a white balsamic as to not cover up the flavor if the persimmons. as of now, the canning authorities say it is unsafe to water bath process persimmons due to their low acid content, even with the added lemon or lime juice. i would make this a fresh preparation and keep it chilled, consuming within a week or so.

  19. SA

    Question: how many jars (of what size) did this recipe fill? I was thinking of making half-pint or pint jars of tomato jam to give as holiday gifts, and I can still get heirlooms for $2.15 a pound for another week or two, but I’m trying to figure out how much produce to buy to make the right number of jars, so knowing how to scale the recipe would be great!

    • thecosmiccowgirl

      hi! tomatoes have a fairly high moisture content, so be prepared for the volume to shrink considerably. this recipe will yield about 2-3 half pint jars and it makes for great gift-giving! good luck.

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