Tomato-Herb Jam

'Tomatoes make superb jam, whether sweet or savory. We call this grown-up ketchup'
Servings 4


  • 6 lbs. plum tomatoes cored and chopped
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 3 garlic cloves minced
  • 2 bay leaves
  • 1 1/2 cups sugar
  • 1/2 cup Balsamic vinegar
  • 1/4 cup Pinot Grigio or other dry white wine
  • 2 tsp herbes-de-provence
  • equal parts: dried thyme; crushed dried rosemary; dried marjoram; and dried oregano may be substituted


  1. 1. Combine first 5 ingredients in a 6-qt. stainless steel or enameled Dutch oven. Cook, uncovered, over medium-high heat 1 hour or until reduced by half, stirring often.
  2. 2. Stir in sugar and next three ingredients. Cook, uncovered,over medium heat 45-minutes or until very thick, stirring occasionally. Remove and discard bay leaves.
  3. 3. Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply ban, and adjust to finger-tip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
  4. 4. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.