Sheri Castle, a food writer and cooking instructor, shares her Tomato Jam recipe filled with crushed tomatoes and a plethora of spices. This jam is delicious on breakfast toast, or even with scrambled eggs for brunch. It’s also a great addition to charcuterie boards with an array of cheeses or crackers.

recipe heading-plus-icon


1 cup

  • 1 (28-ounce) can crushed tomatoes
  • ¼ cup sherry vinegar
  • ¼ cup packed brown sugar
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 1 teaspoon yellow mustard seeds
  • ½ teaspoon coriander seeds
  • ½ teaspoon ground ginger
  • 1 teaspoon garam masala
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne pepper
  1. In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer until mixture reduces to the consistency of a thick sauce, about 45 minutes. Cool, transfer to a
    jar with a tight-fitting lid, and refrigerate for up to 2 months.

  • Recipe by
    Sheri Castle

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