Ingredients Jump to Instructions ↓

  1. 3 pound(s) (about 5 large) ripe beefsteak tomatoes

  2. 3 tablespoon(s) olive oil

  3. 1 small onion , diced (about 1/2 cup) 1 clove(s) garlic , minced (about 2 teaspoons) 1 teaspoon(s) cayenne pepper

  4. 1 teaspoon(s) fresh-ground black pepper

  5. 1 teaspoon(s) coriander seed

  6. 1 teaspoon(s) mustard seed

  7. 1/2 teaspoon(s) cumin seed

  8. 1 cup(s) cider vinegar

  9. 3/4 cup(s) granulated sugar

  10. 1/4 cup(s) dry sherry

Instructions Jump to Ingredients ↑

  1. Blanch the tomatoes: Use a paring knife to cut a small "x" on the bottom of each tomato. Bring a large pot of water to a boil, drop the tomatoes into the water, and let them cook about 30 seconds.

  2. Using a slotted spoon, remove tomatoes and immediately plunge them into a bowl of ice water. Remove the cooled tomatoes and, using the paring knife, gently peel off their skins. Chop the skinned tomatoes and set aside.

  3. Make the jam: In a large saucepan over medium heat, heat oil and sauté the onion for 3 minutes. Add the garlic and cook until the onions soften -- about 2 more minutes. Add the remaining ingredients, including the chopped tomatoes.

  4. Increase the heat to medium high and cook until the tomato mixture comes to a boil. Reduce heat to medium and simmer until most of the liquid has evaporated. Cool completely. Store refrigerated in an airtight container for up to 1 month.


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