Video Recipe: King Estate Tomato Jam

November 13 2010
King Estate Winery Recipe: Tomato Jam

We have a number of popular dishes and condiments at our estate restaurant for which we constantly receive recipe requests. One of those recipes is the King Estate Tomato Jam which is featured on our charcuterie plate and a few other dishes. By popular demand, here is the recipe for King Estate Tomato Jam, presented by Sous Chef Benjamin Nadolny.

Recipe yields about 2 cups. Have a question? Just post a comment and we will get right back to you.

Ingredients
1.5# Ripe, cored, and chopped tomatoes
no need to remove tomato skins!
1C Sugar
2TB Lime juice
1TB Minced ginger
1tsp Ground cumin
1tsp Cinnamon
1tsp Ground cloves
1tsp Salt		 Preparation
Combine all ingredients in a heavy saucepan, bring to a boil, stirring often.
Reduce heat and simmer until mixture has a thick, jam-like consistency, about 1 hour.
  • Facebook
  • Twitter
  • Digg
  • del.icio.us
  • LinkedIn
  • Google Bookmarks
  • RSS
  • Print
  • email
  • PDF
  • Pamela Hess

    Besides cheese and pinot gris, what other foods would you recommend the tomato jam being served with? Thx

  • Sasha Kadey

    Pamela, the Tomato Jam goes great with cheese but also with charcuterie, scallops and white fish, and it also works nicely with breakfast dishes like omelet’s and other egg preparations. I’m sure you can find lots of other great pairings for this condiment as well, let us know if you find any good ones! Thank you for your interest.

  • Rachel

    Hi,nMy husband and i had this last week while visiting the winery for the first time.u00a0 I had no idea until we asked our server what we were eating that it was tomato jam.u00a0 Since then i have been craving more.u00a0 Thank you for placing the recipe on line where we can recreate your recipe. yummy. nThanks again,nRachel and Roger Ramos

  • Kim

    Wow!! My parents visited the Estate and came right home and made this jam. I do not care for tomatoes and my family knows it. I had this with cheese and crackers and I have to say it was pretty darn good. Probably the only way I’d eat a tomato. Great recipe. I do believe I will be making this for Christmas gifts for family and friends. Thanks for sharing.

  • Sasha Kadey

    Thanks for posting a comment and trying the tomato jam! Glad you enjoyed it.

  • Kimm

    I am so happy to find this recipe!  We visited the winery today and I couldn’t wait to get home this evening to find the recipie…  I will be in the kitchen tomorrow making this.  Thank you so much, it is simply divine!

  • Sasha Kadey

    Thanks for coming to visit the winery and posting a comment. Let us know how it goes!

  • Meyersfamily

    Are the tomatoes peeled?

  • Elizabethhutson

    Hi Meyers Family……

    I too needed to know whether or not the tomatoes needed to be peeled.  I called the restaurant at the King Estate and spoke to a gal who went to the chefs with this question…
    YOU DO NOT PEEL THE TOMATOES!!!!!!  Finally…..now we can both make this awesome looking jam…..

  • Sasha Kadey

    Sorry for the delay in responding. I asked our culinary department but it took a while to hear back as we had some big culinary events to take care of. Sorry for any inconvenience or discomfort the delay caused.

    The tomatoes do not need to be peeled, they provide structure.

    We will amend the recipe above to make this clarification.

    Thanks guys and sorry again for the delay!!!

  • Elizabethhutson

    Thank you Sasha…..and to the Meyers Family…..I made this jam and it is outstanding…..wonderful over a block of cream cheese and served with crackers.  Sasha, I have another question for you…..I want to make more than just a pint of this jam…could I ask you to ask the culinary dept. another question.  If for say I want to make this recipe times 6…could I just put everything in a big pot and cook it down?  Or should I stick to making single recipes?  Could I use a hot water bath afterwards to extend their shelf life? Thanks!

  • Sasha Kadey

    Will check and get back to you ASAP!

  • Keri Schneider

    My mom and I made this and failed to remove all of the seeds and juice, so needless to say it had to be drained quite a bit (wouldn’t cook down all the way) but overall turned out pretty well.  We did 5 batches at once which was maybe part of the problem too…?  I also think we went a little too heavy on the cumin as it as a really strong taste.  Looking forward to making these changes in the next batch.  Thank you for sharing this recipe- LOVE it!

  • Keri Schneider

    My mom and I made this and failed to remove all of the seeds and juice, so needless to say it had to be drained quite a bit (wouldn’t cook down all the way) but overall turned out pretty well.  We did 5 batches at once which was maybe part of the problem too…?  I also think we went a little too heavy on the cumin as it as a really strong taste.  Looking forward to making these changes in the next batch.  Thank you for sharing this recipe- LOVE it!

  • Sasha Kadey

    Elizabeth, sorry again for the delay, here’s what our Sous Chef Benjamin had to say, “If you were to make a 6x batch I would be certain you have the proper cooking vessel. Use a large creuset. Once you get beyond a 4 times batch it is important to not walk away from it. Make sure to stir gingerly, but often with a wooden spoon. For preservation you can try canning it in hot water or freezing it. If it stays cool and covered in an airtight container it can last up to a month in the fridge, if it lasts that long without being eaten!”

    Glad everyone loves this recipe so much!

  • Linda Mack

    Hi, I made the jam and really love it but just wondered if I placed it in a water bath how long would it need to stay there to complete the seal. Linda

  • Sasha Kadey

    From the kitchen: Put the tomato jam in the jars still hot from the pot. Screw on the lids and put in 2-3 inches of water in a large sauce pot. Bring the water to a boil. Cover the pot with a lid and keep the water boiling. For pint jars it will take 15 minutes from this point. Quart jars will take 20-25 min.

  • Carolyn

    What type of tomato do you use for this jam?  any particular type ~ was thinking about using roma’s, but suspect the tomato type might affect flavor….  I know it should be a meaty type and saw the info about the juice & seeds (also learned from other tomato canning..)  Any suggestions? 

  • Sasha Kadey

    Roma is actually the preferred tomato as it has the best flesh to skin ratio. Don’t forget to remove the seeds!

  • Ginny

    The recipe calls for 5# ripe, cored and chopped tomatoes.  In the video the chef uses 1 1/2 lbs of tomatoes.  Is the 5# of tomatoes five tomatoes?

  • Sasha Kadey

    The recipe calls for 1.5# of tomatoes. Thanks for your interest.

  • Ginny

    Thank you Sasha  –  I’m going to give it my best shot today!!

  • Sasha Kadey

    Let us know how it goes!

  • Ginny

    It went really really well.  I doubled the recipe but suspect I shouldn’t have used two cups of sugar?  Maybe 1 1/2 would have worked.  It turned out a little bit sweeter than I remembered it from our dinner at the restaurant.

  • Sasha Kadey

    Thanks for letting us know!

Recent

Tags

Twitter

Posting tweet...

Archives