Tomato Jam

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.

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4.72 from 7 votes

Tomato Jam

Mary Younkin

Servings: 48 tablespoons OR (3) 1/2 pint jars

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Ingredients 

1x2x3x

• ▢ 2 lbs ripe roma tomatoes cored and roughly chopped
• ▢ 1¼ cups sugar
• ▢ 2 tablespoons fresh lime juice
• ▢ 1 tablespoon minced fresh ginger
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon ground cumin
• ▢ ¼ teaspoon ground cinnamon
• ▢ ⅛ teaspoon ground cloves
• ▢ ¼ 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.
• If you choose not to process the jars in a water batch, the jam will keep nicely in the refrigerator for up to a month. Or it can be frozen for up to 6 months.

Nutrition

Calories: 24 kcal | Carbohydrates: 6 g | Protein: 0.2 g | Fat: 0.1 g | Saturated Fat: 0.01 g | Polyunsaturated Fat: 0.02 g | Monounsaturated Fat: 0.01 g | Sodium: 50 mg | Potassium: 47 mg | Fiber: 0.2 g | Sugar: 6 g | Vitamin A: 161 IU | Vitamin C: 3 mg | Calcium: 3 mg | Iron: 0.1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

recipe barely adapted from and with thanks to Mark Bittman via The Wednesday Chef