Tomato, Ancho, and Xerez Jam

Metric version of recipe

Yields 2 cups

Ingredient Amount
Plum tomatoes, peeled, seeded, and chopped (about 4 cups) 4 lbs.
Honey 1/2 cup
Granulated sugar 1 cup
Ginger, minced 1/4 cup
Cinnamon, 3 inch sticks 2 ea.
Star anise pods 2 ea.
Garlic cloves, large, minced 2 ea.
Cumin, toasted and ground 1/4 tsp.
Ancho pepper, medium, toasted and seeded (1/2 cup) 2 ea.
Sherry vinegar 1 cup plus 2 Tbsp.
Kosher salt as needed


  1. Combine all ingredients in a medium saucepan and bring to a simmer over medium heat. Cook, stirring often, until the liquid has evaporated and the tomatoes have cooked down to a jamlike consistency, 1 hour 15 minutes. Serve at room temperature. This will keep in the refrigerator for up to 1 week.

Additional tips

Recipe credit: Adapted from a recipe by Norman Van Aken.

© 2018 The Culinary Institute of America