Tomato Conserve

Nathalie Dupree prepares an old-fashioned summertime tomato conserve or tomato jam. (Chris Hanclosky/Staff)

Makes 4 or 5 pints

This is a typical Southern relish. Serve over green beans, black-eyed peas, butter beans or cabbage. — Nathalie Dupree


4 pounds fresh tomatoes, skinned and quartered, or 4 one-pound cans of tomatoes with juice, chopped coarse

1 cup apple cider vinegar

½ cup sugar

Salt to taste

Freshly ground black pepper to taste


Place all the ingredients in a heavy non-aluminum saucepan. Cook slowly, stirring as necessary, until the mixture is so thick that it sticks to a spoon when you lift the spoon out of the pan, about 2 hours. Taste for seasoning, add more sugar, salt, and pepper, if needed. Put up in sterilized jars.

Nathalie Dupree is the author of 14 cookbooks, including the James Beard award-winning “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through