This Tomato Jam recipe was created by Chef Lyndon Honda who was born and raised on Oahu and attended culinary school at Kapiolani Community College. For the past 20 years he has been cheffing it up at a number of restaurants on the island of Maui, as Executive Corporate Chef at the Sheraton Maui Resort and Spa, as well as, Assistant Corporate Chef at Merriman’s Hawaii. A character with a merry sense of humor, Lyndon stays grounded by remembering his roots, “respect your resources” he shares and “support local first.”
Not only is Chef Lyndon a champion in the kitchen he’s a bonafide mover and shaker as the creator and organizer of Project Kokua. The project was launched in 2014 after Hurricane Iselle hit Hawaii Island leaving hundreds if not thousands of families without running water and electricity. In 3 weeks Chef Lyndon gathered 30 chefs, 100 volunteers, and over 100 donated items to put on a chef event that raised $28,000 for the community. Since their first event Project Kokua has raised over $100,000 benefiting farmers, families, charter schools, and non-profit organizations across the state.
Along with sitting on the Board of Directors for Ke Kula o Piilani and Big Brother Big Sisters, Chef Lyndon also owns and runs both Chef’s Market Hawaii and Aloha Fit Meals. He prepares ready made dishes, ohana meal kits, and pantry items using fresh ingredients sourced from Local Harvest and Okoa Farms. You can currently find this tomato jam recipe on his Chef’s Market Hawaii menu, a recipe Lyndon says has “so much flavor, the aroma when you smell it is intoxicating.” Toast points, prosciutto, and your favorite cheese is the best way to enjoy this tomato jam!
Chef Lyndon’s Tomato Jam
- 2 lbs Cherry Tomatoes
- 2 C Sugar
- 2 T Olive Oil
- 2 Lemons
- 1 Jalapeño, small dice
- 3 Cinnamon Sticks
- 1 T Cumin
- ½ C Champagne Vinegar or Apple Cider Vinegar
- 1 Lime, juiced
- 1 T Molasses
- 1.5 oz Ginger, sliced
- 1 tsp Salt
- 6×6 Cheesecloth and twine to tie
- 5 Allspice Berries
- 10 Cloves
- ½ tsp Peppercorn
- 4 grams Juniper Berries
- Combine cherry tomatoes, sugar, and olive oil in a large pot on a stovetop over medium/high heat and cook for 10 min.
- Cut ends off both lemons, cut lemons in half and slice thinly. Add lemons, jalapeño, and cinnamon sticks to the tomato mixture.
- Wrap remaining dry ingredients in cheese cloth. Tie the top of the sachet securely closed and add to the tomato mixture.
- Add molasses and remaining ingredients.
- Simmer and reduce until the mixture thickens, stirring occasionally.
- Remove the spice sachet, cinnamon sticks, and ginger and blend jam in the pot with an immersion blender. Pulse the mixture for a chunky consistency.
- If you don’t have an immersion blender you can use a conventional blender. Be sure to cool the jam down first before you blend.
- Store in airtight mason jars or any sealed containers. Store in the refrigerator for up to a week.
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