Tomato, Ancho, and Xerez Jam (Metric)

Customary version of recipe

Yields 500 ml.

Ingredient Amount
Plum tomatoes, peeled, seeded, and chopped (about 1 liter) 1.8 kg
Honey 125 ml.
Granulated sugar 250 ml.
Ginger, minced 60 ml.
Cinnamon, 8 cm. sticks 2 ea.
Star anise pods 2 ea.
Garlic cloves, large, minced 2 ea.
Cumin, toasted and ground 1 ml.
Ancho pepper, medium, toasted and seeded (1/2 cup) 2 ea.
Sherry vinegar 250 plus 30 ml.
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