Tomato, apple & rosemary jam (confiture de tomates et pommes au romarin)


I’m not sure when it happened, but it appears I’ve become Amish, or at least Pennsylvania Dutch. With all the stone fruits I got from Andy, citrus, apples, and quinces from Gene, and all the produce we get from the garden, I’m constantly making jams, confits, and preserves just to keep up.

The most recent attempt is to use up all the heirloom tomato fruits left on the vines when we had to pull them all out after the recent relentless rain.  They are very late season tomatoes – yes East Coasters and Europeans, you may hate us, we have good tomatoes all the way into October – so they are not exactly perfect enough to go right onto the table at Manresa. But they are still superb tomatoes, after all, they are Cynthia’s! (And they are biodynamically grown, even, but you knew that already, right?)

So it’s not a question that we would let them go to waste.  I hit my bookshelf and google, looking for interesting recipes to do with late-season ripe tomatoes.  I found it right there in my jam bible, Mes Confiture, by Christine Ferber. She suggests tomatoes, apples, and rosemary.  Intriguing, no?  So I tried a test batch, a small amount of ripe tomatoes, adapting and reducing the recipe down to a manageable size.  They turned out perfect, the tomatoes beautifully candied, the apple pedals deliciously toothsome, and all perfumed ever so slightly by rosemary, which sounded a bit suspicious but in fact simply heavenly.  It’s also super easy, no pectin or any ingredients you’d have to go on a hunt for, just tomatoes, apples, rosemary, lemon, and sugar.  Oh, yes, and a couple jars to keep your delicious concoction.

Yesterday I started a batch with nearly 20 kilos of tomatoes.  They’ll be finished today in the kitchen at Manresa, and they will be available for sale at the restaurant in the coming weeks!  How exciting!

This jam is so delicious you can just eat it out of the jar with a spoon, but it is also versatile enough to go on butterred toast or even as a condiment for roasted duck or meat.  I might even serve it with some goat cheese as appetizer.  That is if I didn’t finish them all with a spoon…


Confiture de tomates rouges et pommes au romarin
Tomato, apple, and rosemary jam

1kg tomatoes, 500g net
500g granny smith apples, 400g net
550 sugar
2 lemons
2 sprigs of rosemary

Blanche the tomatoes, peel, and cut them into wedges.  Squeeze out excess juice and seeds.  Place tomato into a large non-reactive pot.  Squeeze lemon juice over the tomatoes.  Peel, quarter, slice apples into thin pedals  Toss the apple slices into the tomato-lemon juice mix as you add them to keep from turning brown. Add the sugar and two sprigs of rosemary.

Place the pot over medium heat and bring the mixture up to a gentle boil, stirring gently to make sure all the sugar is melted and incorporated.  Transfer the content into a large glass bowl, cover with a round of parchment paper and let stand over night in the fridge.

The next morning, transfer the content of the bowl from the fridge back into a large non-reactive pot.  Remove the rosemary sprigs and skim off the foam.  Bring the pot up to a boil and continue to cook until the apple slices are translucent.  Use a slotted spoon to remove the apples and tomatoes and set aside.  Cook the syrup remaining in the pot until it reaches 220F.  Return the apple and tomato flesh back into the pot and bring back up to a boil.  Skim, skim, skim.  Cook until the jam reaches 220F.

Before the jam is ready, sterilize three jam jars by boiling them for five minutes.  Then place the hot jars into a 250F oven for five more minutes.  When the jam is ready, add them to the hot jars right away.  Close the lids and turn the jars upside down until cool down completely.  Turn the jars back the right side up and keep in a cool, dark cabinet until you’re ready to open them.

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26 Responses to “Tomato, apple & rosemary jam (confiture de tomates et pommes au romarin)

  • oakley said:
    November 7th, 2008 at 9:46am

    Um. Like. YUMMY!
    Definitely passing this along to a friend with backyard garden tomatoes. Too bad for me Brandon doesn’t like tomatoes…or rosemary. 🙁

  • Lisa said:
    November 7th, 2008 at 11:19am

    This looks excellent, but now am regretting already roasting those 40lbs of tomatoes…

  • Adam said:
    November 7th, 2008 at 12:49pm

    Just curious: How thinly did you slice the apple petals?
    Thanks, recipe sounds wonderful.

  • Nick said:
    November 7th, 2008 at 2:31pm

    I’m bookmarking this for next September when I have tomatoes in my life again. Rather than try to eat as many tomatoes as I can in a single sitting I can sleep happily knowing I have some jam in the pantry.
    Thanks for the recipe.

  • Cheryl said:
    November 7th, 2008 at 5:48pm

    Oh my gosh, they’re actually serving your confiture at Manresa? Brava! That’s fabulous. I live right in San Jose but I feel funny buying tomatoes this time of year even though they’re still plentiful at the farmers’ market. Maybe because I grew up back east…

  • Kero said:
    November 7th, 2008 at 6:12pm

    Mmm, homemade jam! My cousin Erin’s been using all her homegrown and otherwise obtained organic fruits to can up a storm every summer, keeping the whole family well supplied for the winter. Since you’ve got so many stone fruits, why don’t you go talk to her? She’s got a delicious peach-sauce recipe. You can contact her at her blog:

  • Priya said:
    November 7th, 2008 at 10:34pm

    hey this was so yummy …

  • Erin said:
    November 8th, 2008 at 7:57am

    I love new and interesting combinations. This sounds delicious.

  • Farmgirl Susan said:
    November 8th, 2008 at 10:44am

    This combination of ingredients sounds perfect!

  • Farmgirl Susan said:
    November 8th, 2008 at 10:47am

    One question – when do you add the sugar? : )

  • kristin said:
    November 8th, 2008 at 4:00pm

    Pim this looks delicious! I got a recipe for green tomato jam with lemon and vanilla from my French mother in law and am going to try it soon. Next year I will definitely give yours a try!

  • Jetset said:
    November 8th, 2008 at 4:21pm

    I’m guessing you add the sugar to the juice after removing the tomato/apple. The sugar will dissolve as the juice heats to 220′.
    Pim, thanks for the inspiration. I have a half bushel of apples from Waldron Island (pacific northwest) that I’d been trying to come up with ideas for and went ahead and made an apple jelly after reading your article. If tomatoes are around at the market tomorrow I’ll try this recipe!

  • Simbelmyne said:
    November 8th, 2008 at 5:31pm

    yum, that sounds delicious, now, if only I made jams myself. I’ll pass this along and maybe next year I’ll find motivation.

  • Sylvie, Rappahannock Cook & Kitchen Gardener said:
    November 8th, 2008 at 6:35pm

    I’ve made tomato jam before – either ripe or green. I like the addition of apples: such a great idea, not only for taste but to help the jam gel. Too bad that here in the Northern Piedmont,tomatoes were pulled out of the garden about a month ago. Saving the recipe for next year.
    Thank you Pim

  • Randy said:
    November 9th, 2008 at 7:20pm

    Inversion is no longer considered a safe method for canning. These should be processed in a water bath for 10 minutes to be absolutely safe.

  • neslihan said:
    November 10th, 2008 at 2:25am

    merhaba.yemeğiniz çok lezzetli görünüyor.sevgilerimle…

  • Julian Meteor said:
    November 10th, 2008 at 8:58am

    i am julian meteor and i ALWAYS will be

  • huebscher said:
    November 10th, 2008 at 2:19pm

    when you say they will be available for “sale” at Manresa…you mean in a dish, yes?

  • sue said:
    November 15th, 2008 at 10:11am

    SUGAR is added to fruit, the mixture is heated to dissolve sugar, then mascerated overnight in fridge before making the jam.
    My ?: is it 550grams of sugar? equivalent in cups?

  • ren finch said:
    May 14th, 2009 at 3:58am

    thank you Pim-I love your blog and having broken a big branch of rosemary off the plant on my terrace, I can use it here!! maybe you want to read mine on live in Rome so it is all about this fabulous city-ciao Ren

  • Archana said:
    June 10th, 2009 at 3:19am

    This combination of ingredients sounds perfect!

  • battery said:
    August 3rd, 2009 at 9:10pm
  • Judith said:
    November 16th, 2009 at 2:44pm

    I cannot wait to make this, it sounds absolutely wonderful, and destined to a roast chicken partnership. Thank you!

  • rüya tabirleri said:
    July 7th, 2010 at 9:06am

    This combination of ingredients sounds perfect!

  • Teresa said:
    April 8th, 2011 at 8:03pm

    This is the EASIEST recipe I’ve seen yet and the way you prepare the jam jars is perfect for me. My grandmother used to make tomato preserves and there’s no recipe anywhere. Just like your recipe, the preserves were good enough to eat right out of the jar – not too sweet or tart but just right!

    But I’m in America and don’t know what the measurements are! Can you help me out? 550 sugar? and 500 grams of tomatoes and apples? Can you convert this?


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