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    Home » Gluten Free

    Spiced Tomato Jam with Pinot Noir

    Sep 8, 2010 · Modified: Nov 22, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Spiced Tomato Jam with Pinot Noir - Andrea Meyers

    Though Labor Day has passed, the heat remains here in Northern Virginia and we’re still enjoying outdoor cooking and our homegrown tomatoes, though we’ve hit a lull and possibly the end of the tomato season. We aren’t sure if it’s insects or just the extended heat wave, but the tomato plants aren’t looking good. Fortunately we had a bunch that came in all at once last week and the counters were drowning in tomatoes, so I used some of them in a small batch of spiced tomato jam and added pinot noir to give it a deeper and richer flavor. Though many tomato jams call for peeling the tomatoes, I prefer to skip that step and instead puree it all using an immersion blender. The texture comes out thick and the flavor gave a gourmet boost to our simple Labor Day grilled burgers with sautéed onions and peppers.

    Grow Your Own logo This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we've grown, raised, foraged, or hunted ourselves. We’ll hope you’ll join us this month! Heather of Girlichef is our host for September, so be sure to read her announcement about submitting your post. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page.

    Spiced Tomato Jam with Pinot Noir - Andrea Meyers
    Print Pin

    SPICED TOMATO JAM WITH PINOT NOIR

    Prep Time20 mins
    Cook Time40 mins
    Resting Time20 mins
    Total Time1 hr 20 mins
    Course: Condiment
    Cuisine: American
    Diet: Gluten Free, Vegan
    Keyword: tomatoes, wine
    Servings: 16
    Calories: 58kcal

    Equipment

    • 5-quart heavy bottom saucepan
    • immersion blender
    • 16-ounce container with lid

    Ingredients

    • 3 pounds plum tomatoes (seeded and chopped)
    • ¾ cup granulated sugar
    • ½ cup pinot noir
    • 1 stick cinnamon
    • 8 whole allspice berries
    • 3 whole cloves

    Preparation

    • In a 5-quart saucepan, combine the tomatoes, sugar, pinot noir, cinnamon, allspice, and cloves. Bring it all to a boil over medium high heat. Reduce heat to medium and cook 35 to 40 minutes, stirring occasionally, until liquid has evaporated. Remove from heat and let cool for 20 minutes.
    • Remove the spices. Blend the jam well using the immersion blender, until the peels disappear. Transfer jam to a container with tight-fitting lid. Refrigerate until ready to use. The tomato jam will keep refrigerated for 1 month.

    Variations

    • You can peel the tomatoes, just blanch them for a few minutes in hot water, and then remove the peels. Make the jam as directed and omit the blending step.

    Nutrition

    Calories: 58kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 202mg | Fiber: 1g | Sugar: 12g | Vitamin A: 708IU | Vitamin C: 12mg | Calcium: 11mg | Iron: 1mg
    Tried this recipe?Share in the comments!

    More Tomato Recipes

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    Eggplant Gratin (Gratin D'Aubergines, Provencal)
    Spiced Vegetable Dal - Andrea Meyers
    Spiced Vegetable Dal (Memorial to Sheila Lukins)

    More Tomato Jam Recipes from Other Blogs

    • White on Rice Couple – Tomato Jam Recipes
    • The Perfect Pantry – Sweet and Spicy Tomato Jam
    • In Jennie’s Kitchen – Sweet and Savory Tomato Jam
    « Grow Your Own, Third Anniversary Roundup
    Whole Wheat Zucchini Muffins with Greek Yogurt »

    Reader Interactions

    Comments

    1. City Share says

      September 09, 2010 at 1:16 pm

      Wow, that sounds great. The pinot noir is a nice addition. Thanks for sharing.

    2. girlichef says

      September 23, 2010 at 9:14 am

      Oh. My. Gawsh. How badly do I want to try this savory jam!? It sounds absolutely lovely! Yay...thanks for having me as a host this month...and thanks for your gorgeous submission 🙂

    3. Dan says

      October 02, 2010 at 6:14 pm

      This looks like it would be very full-flavoured. Something I'll need to try soon!

    4. lynn says

      October 02, 2010 at 9:27 pm

      This one sounds delicious, Andrea. Yum. Our tomatoes here in northern Calif. weren't great this year (it was a much cooler summer than normal) but we are still getting some . . . if I don't have enough to try making this this year, I will try next year. Right now I have a bunch of Romas drying in the oven. This was my second time participating in your GYO roundup -- great idea. Thanks for founding it.

    Trackbacks

    1. 100 Recipes Using Leftover Red Wine | Recipe Girl says:
      October 18, 2012 at 6:05 am

      [...] ideas: Make Strawberry- Pinot Noir Preserves by Local Kitchen Make Spiced Tomato Jam with Pinot Noir by Andrea’s Kitchen Make Wine Jelly by America’s Test Kitchen Make Red Wine Vinegar by [...]

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