Tomato Jam is unique among all the jams and condiments I’ve made before; slightly sweet and mostly savory with an intense tomato flavor unlike anything I have ever tasted. I received a few different requests for a tomato jam recipe this year and I had never even heard of tomato jam.
When I found myself with an abundance of garden tomatoes, I went in search of a recipe to try. The recipe I chose is simple; combine the ingredients, bring them to a simmer and then stir occasionally as the jam reduces over the next hour or so.
I served this with some cornbread scones and I loved the savory twist on what would typically be a sweet snack. The jam was also delicious spread on a fluffy buttermilk biscuit the following morning, along with a couple of eggs.
Two of my boys really liked the jam and, go figure, my biggest tomato-lover didn’t care for it. He told me that would rather just eat the tomatoes plain. This shouldn’t come as a surprise to me though, as this child can easily put away a pint of grape tomatoes in the blink of an eye and he rarely likes them in combination with any other foods.
Tomato Jam
Ingredients
- 2 lbs ripe roma tomatoes cored and roughly chopped
- 1 1/4 cups sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon minced fresh ginger
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon red pepper flakes
Instructions
- Combine all ingredients in a heavy saucepan and bring to a boil over medium high heat, stirring often. Reduce the heat to medium and simmer, stirring every 15 minutes or so, until the mixture has the consistency of thick jam, about 90 minutes. Taste and adjust the seasoning.
- Remove from the heat and pour into sterile jars. Process in a hot water
- bath and then store in a cool dark place; or store in the refrigerator
- until ready to use. If you choose not to process in a water batch, the jam will keep in the refrigerator for up to a
- month or alternatively, you can freeze it for up to 6 months. Enjoy!
Jenn S says
This sounds delicious.. and on a scone? Sign me up!!
Lita says
I find your recipes to be awesome. This one is especially so. I think it would be great on a grilled burger in place of catsup. I can't wait to make this.
Thanks for sharing.
Linda @ Tumbleweed Contessa
Tricia @ Saving room for dessert says
I've always wanted to make tomato jam so thanks for giving me a great recipe! I also want to make onion jam – doesn't that sound great! Love your photos 🙂
Amy @Very Culinary says
Be still my heart. Making. This.
Mallory Frayn says
I have made this recipe a couple of times and I love it! You can never go wrong with a Mark Bittman recipe!
Mary Callan says
lovely flavors you use in your tomato jam – lovely!
Mary x
Toni Peck says
Looks really good. How long do you process the jam?
Mary says
I typically process jam between 5-10 minutes. (However, I didn't test that with this batch.) I simply put mine in the fridge, knowing that we'd use it quickly.
Magnolia Verandah says
This is perfect – pinned awaiting our summer tomato glut.
Velva says
I thought about tomato jam after my summer harvest and now I regret not taking the leap and doing it. This looks wonderful. Love savory aspect of this jam.
Velva
Heika says
The contest "Masterchef" showed Luca using tomato jam with a basil panna cotta in the final episode. It looked interesting there, and now this recipe. Thank you!
Jordan says
I love tomato jam. I recently made it as well with the abundance of tomatoes our garden produced. Loved it on toast with scrambled eggs in the morning, it is also good on fried potatoes.
http://jordansfamilyoffoodies.blogspot.com/2013/09/preserving-summer-tomato-jam.html
Frieda says
Hi Mary
Just reading your recipe for the tomato jam, how long in the hot water bath?
Mary Younkin says
I typically water bath the jars for 10 minutes, Frieda.
Freyda says
An you double the recipe. I made it exactly like your recipe but my yield was only 1 16 oz jar.
Mary Younkin says
I typically fill (2) 8-ounce jars or (4) smaller 4-ounce jars. So, a 16 ounce jar from 2 pounds of tomatoes is about right, Freyda. Yes, you should be able to double this recipe.
Freyda says
This recipe is delicious. My jam came out perfect. Thanks so much for posting it. I will be making this often and doubling the recipe this next round.
Mary Younkin says
I am so happy that you love it, Freyda!
Margaret Chilibeck says
…how many jars does this make?
Mary Younkin says
I typically fill (2) 8-ounce jars or (4) smaller 4-ounce jars, Margaret.
Sharon Hodgson says
Made this recipe yesterday and it is delicious. I don’t like a ton of cumin so I reduced it and had to use regular tomatoes instead of Roma tomatoes so my yield was half but otherwise followed exactly. I would recommend doubling the amount of tomatoes if you do not have Roma’s to get the yield suggested. This is an amazing recipe!
Sharon Hodgson says
Oops, cancel that quantity issue. I misread. I did get 16 oz of jam. So sorry for that confusion!
Mary Younkin says
Ahh – Thank you for chiming back in. 🙂 You had me scratching my head for a minute there. Enjoy your tomato jam!
Mary Younkin says
I am glad you enjoyed this recipe Sharon, that is an interesting note on the tomatoes. I really don’t think you should have to double it.
Enid Martin says
Wow! I’ve never heard of tomato jam, however it makes sense for breakfast and eggs🤔. I’m going to try! Thanks!
Mary Younkin says
Enid, I hope you enjoy it.
Charles Kelm says
I have an abundance of cherry tomatoes. Can I use those instead, or are they not “meaty” enough?
Mary Younkin says
Hi, Charles! You should be able to use cherry tomatoes instead. Enjoy the jam!