Tomato Jam

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Tomato Jam recipe by Barefeet In The Kitchen

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.

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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 recipe by Barefeet In The Kitchen

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Tomato Jam

5 from 3 votes
Recipe barely adapted from and with thanks to Mark Bittman via The Wednesday Chef


  • 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


  • 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!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. 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

    • 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.

  2. 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.


  3. 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!

  4. 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!5 stars

  5. 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!