Unique and delicious tomato jam

Moroccan Spiced Tomato Jam


  • 2 pounds Sweet 100 cherry tomatoes, or other ripe, flavorful cherry tomatoes, stemmed
  • 1 1/2 cups light brown sugar
  • 1 1/2 cups granulated sugar
  • 2 lemons, ends removed, halved lengthwise and sliced thin, with seeds removed
  • 1/3 pound fresh ginger, peeled and sliced into coins
  • 1 cup cider vinegar
  • 1 tablespoon toasted cumin seed, ground
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Several scrapings of whole nutmeg
  • Salt and freshly ground black pepper
  • 1/2 teaspoon orange blossom water (optional)


Put cherry tomatoes whole in a saucepan. Add both sugars and cook over moderate heat, stirring, until the sugar dissolves. Add the lemons and 1 cup water and bring to a simmer.

In a blender, puree the ginger and vinegar. Add to the tomatoes, along with the cumin, cinnamon, cloves and nutmeg. Simmer briskly until mixture is thick, dark and flavorful and reduced to about 5 cups, about 1 hour. Season to taste with salt and a generous amount of black pepper. Let cool. Stir in orange blossom water, if using.

Aziza Restaurant
5800 Geary Blvd
San Francisco, CA 94121
(415) 752-2222

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