Recipes :

Spiced Tomato Jam with Pinot Noir

I don’t know about you, but I am very, VERY ready to leave winter behind me and embrace the heat and flavors of summer. There is still snow on the ground in my neck of the woods, but I am already dreaming of picking and consuming fresh tomatoes from the garden. And when I do, I am DEFINITELY making this divine condiment from Andrea Meyers. It’s a perfect accompaniment to summer barbecues!

Andrea Meyers - Spiced Tomato Jam with Pinot Noir

Spiced Tomato Jam with Pinot Noir


  • 3 pounds (1.36 kg) plum tomatoes, seeded and chopped
  • 3/4 cup (131 g) granulated sugar
  • 1/2 cup (120 ml) pinot noir
  • 1 stick cinnamon
  • 8 whole allspice berries
  • 3 whole cloves


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

Quick notes

The tomato jam will keep refrigerated for 1 month.


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.

Connect With Where Women Cook

Join Our Blog Newsletter

Join us for free and fresh content delivered automatically each time we publish.

Visit Our Sponsors

The Rusted Chain Quel Object