Delicious & Easy
Tomato & Saffron Jam
Good gifts come from the heart, but I like to give gifts that also appeals to the taste buds. San Diego is a great place for scoring on produce and homemade jams are one of the best ways to preserve the bounty of goodness even when strawberries, tomatoes, or figs are out of season. When you make homemade jams or jellies, people notice the extra thought and effort. So even a small jar shows you put a lot of thought into the gift.
This Tomato & Saffron Jam recipe came to us back in 2017 when it was shared by San Diego native and executive chef Todd Allison who worked at the now closed Anthology.
Ingredients for
Tomato & Saffron Jam
3 cloves finely chopped garlic
1 tablespoon toasted fennel seed
2 tablespoons saffron
2 cups dry white wine
5 pounds very ripe tomatoes
2 cups honey
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Instructions for
Tomato & Saffron Jam
NOTE: Have fun … this one takes a while!
- Toast garlic, fennel seed, and saffon in a sauté pan over medium heat, then pour in the white wine.
- Transfer the mixture into a large pot over very low heat and add tomatoes and honey.
- Cook, stirring constantly to break up the tomatoes so they release their juices.
- Cover and let simmer, stirring occasionally to prevent it from burning, for 8 hours. Transfer to refrigerator-safe jars and keep leftovers chilled for up to seven days.
Frequently asked
Questions About This Recipe
Final
Notes & Thoughts
Eating Tomato & Saffron Jam with Joann Sherif's Sourdough Cornbread might be one of life's most delightful experiences.
