Red Wine Tomato Jam

Red Wine Tomato Jam 

From Karrie Hills 

We made this jam during an earlier preserving session, but you can adapt this recipe to your own favorite flavors. Trish Watlington happened to have an open bottle of cabernet so in it went, along with some black pepper and orange zest. Hills likes to use the jam with a garden bruschetta and goat cheese, as a dip (mix with a soft cheese like ricotta or Neufchatel), as part of a Bloody Mary mix, as a garnish on soup or chowder, or as a sauce—adding beer and apple cider vinegar—with chicken, fish, or shrimp. 


7 to 8 pounds tomatoes, roughly chopped with skins on 

5 cups granulated sugar 

1 cup red wine 

2 tablespoons orange zest (Tip: slide the blade on the orange zest while pressing down to bring out the oils, which is where the flavor is.) 

1 ½ teaspoons salt or to taste 

½ teaspoon fresh ground black pepper 

Juice of 1 lemon 


Place tomatoes is a large non-reactive pot. Add sugar, red wine, and orange zest. Bring to a boil. Skim the foam, which is filled with impurities, and reduce the heat to medium. Cook for about 45 minutes, all the while skimming the foam. Add the salt. You’ll stop the cooking process once the mixture has thickened. You can test this by dipping a spoon into the tomato jam and either getting a slow drip from the back of the spoon or carefully placing the spoon with the jam in the freezer for about eight minutes. If the thickness is to your liking, it’s fully cooked. 

Once the mixture has thickened, you can use an immersion blender to break it down into a consistent texture or you can leave it chunky. Then skim again. (Note: you may get as much as a cup of impurities from skimming from the time you started with the boil.) 

Add the black pepper and lemon juice. Taste and adjust the flavors. 

Fill sterilized jars just to the neck and screw on the lids. Process for five minutes in a simmering water bath. Remove from the water bath and let cool. While you can use it immediately, it’s better when it’s had a chance to rest for a couple of days. Otherwise, store in a dark, cool spot and refrigerate after opening. 

 Yield: 7, eight-ounce jars