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Tomato Jam

Tomato Jam

Preserve tomatoes by making this savory tomato jam recipe and enjoy summer all year long.


  • 4 pounds plum tomatoes, peeled, halved crosswise, seeded, chopped
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika

Recipe Preparation

  • Mix tomatoes and sugar in a large wide shallow pot. Let stand at room temperature for 10 minutes. Bring to a boil over medium-high heat, occasionally stirring gently. Boil, stirring often, for 15 minutes. Stir in salt, pepper, and paprika. Cook until thickened and reduced to 2 cups, about 10 minutes. Ladle into a clean, hot 1-pint jar. Wipe rim, seal, and process in a boiling water bath for 10 minutes.

Nutritional Content

1 tablespoon contains: Calories (kcal) 23.1 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0.0 Carbohydrates (g) 5.9 Dietary Fiber (g) 0.3 Total Sugars (g) 5.6vNet Carbs (g) 5.6 Protein (g) 0.1 Sodium (mg) 47.0Reviews Section

  • 2 pounds tomatoes, diced
  • 1 red onion, finely chopped
  • 1 cup brown sugar
  • 1 ½ teaspoons red pepper flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 lemon, juiced

Inspect jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.

Combine tomatoes, onion, brown sugar, pepper flakes, cumin, coriander, salt, and lemon juice in a saucepan. Bring to a boil over medium-high heat. Cook, stirring frequently, about 15 minutes. Reduce heat to medium and simmer until reduced and it reaches a jam-like consistency, 20 to 30 minutes. Set aside to cool.

Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

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I didn't really care for this as written. It took much longer to cook to produce a desirable result. I ended up adding ketchup and a can of ranchera salsa to kick it up. It ended up delicious, but only because of major tweeking.

I used fresh roma tomatoes, peeled, seeded and chopped, four garlic cloves and about a tsp of fresh thyme. The onions were sauteed longer until lightly carmelized and then the garlic was added for 3 minutes of frying time. I cooked it all longer, 20-25 minutes and gave it a couple of whirls with an immersion blender.

Used an assortment of organic tomatoes fresh from our garden-amazing. The smoked paprika took this to a whole other level. Can't wait to try this on food instead of just licking the pot.

I didn't think this was very jammy even though I did reduce it until there was no liquid left so I pureed mine. Now it's ketchup and it's delicious!

This is a wonderful addition to burgers and also with cheese and on toast - very verse-tel. I always cook it for longer than suggested to get the "jam" consistency.

I have had this in the fridge for a while now, and it is still delicious. Goes great with an egg sandwich, or with crackers and cheese. Followed the recipe pretty closely, just used a little more garlic and fresh thyme. Will make another batch when my current one runs out!

I loved this - on SuperBowl Sunday, I made this with canned, fire-roasted, diced tomatoes. I made mini cheddar cheeseburgers, used small bakery rolls and topped them off with this. It was a hit! I have so many ideas on what to use this on. Yummy!

I made this recipe as written. It has a great flavor, but is more like a tomato sauce than a tomato jam. I think the onion and garlic make it a sauce that you would use for pasta, rather than a jam that you would serve with cheeses or on toast.

we didn't use this recipe for the turkey burgers it was suggested for. We were looking for a tomato jam to use on prosciutto, manchego & arugula sandwiches. That taken into consideration, we modified the recipe by using 4 garlic cloves (we tend to increase or add garlic to EVERYthing) and doubled the sugar. it ended up perfectly on point for what we had in mind, a slightly sweet, savory pair with our sandwiches.

I've made this frequently. Smucker's used to make a tomato jam that I was very fond of, but I haven't seen it for a long time. This is better by far. Easy to make and good with either fresh or canned tomatoes. I notice that people say it's better than ketchup (and certainly I agree), but it's wonderful on a toasted english muffin with butter. In other words, I use it like jam or preserves as much as I use it as a condiment. It's also wonderful served with a mild buttery cheese and crackers. It actually keeps well in the refrigerator in a covered container, and I have it on hand most of the time. Experiment--it's wonderful. You can make it spicier, too, with dried pepper flakes or hot sauce.

I agreed with the Cook from Maclean, VA about using fresh tomatoes for this in the summer - we were drowning in them. I looked up a conversion for canned to fresh somewhere and I think it was about 8 medium tomatoes per 14oz can. Of course, peeled and seeded the tomatoes and obviously it took longer than 10 minutes to get to the right consistency (seemed kind of like a pasta sauce). I seem to recall closer to 30 minutes but I wasn't watching the time closely. Was super tasty but next time I will increase the thyme.

This is very flavorful, but I would recommend caramelizing the onions rather than just softening them prior to adding the other ingredients. Also, the name "jam" does not seem like the right description. Still it's tasty.

What I like about this recipe is that it's a new and different idea fora condiment. I LOVED it with the turkey burgers with olives and feta, and I'm really curious to try this with some others foods. This recipe makes a lot, though, so next time I think I may try just making half of it. Definitely worth the effort, though, it comes together easily but I did have to cook it longer than 10 minutes.

This is a GREAT topping for ANYTHING!! I made it exactly as the recipe called for. I used Delmonte "petit" diced tomatoes with garlic. Very, very good!

I love this recipe. I used fresh tomatoes rather than canned, and peeled them before chopping. I also used fresh thyme. It cooked down to a great consistency, and the flavor was very tomato-y, with just the right sweetness. We had some on our burgers for dinner that night. I never want to use ketchup again.

I used fresh tomatoes from my garden, and livened this up a bit by simmering the jam with a couple of teaspoons of picking spice tied in piece of cheesecloth. Skipped the black pepper all together.

it was great tasting. I loved all the chcunks of tomatoes. I think it is better than ketchup.

Why wouldn't you use fresh tomatoes when they are in such plenty right now and so delicious? I will tinker with it.

I'm planning to try this. Looks like an interesting alternative to tomato ketchup.

This recipe was very disappointing -- not bad, just not up to normal standards. Tomato Jam is normally quite good, but this version was rather plain tasting. Iɽ make it again, but only to tinker with it and see if the flavor can be improved.

This is excellent! It was a bit sweet, and just perfectt. I already have plans on using it in several other recipes. :)

Tomato Jam

  • 2 1/2 pounds tomatoes
  • 1 1/2 cups sugar
  • 4 cloves garlic, minced
  • 1/4 cup cider vinegar
  • 2 tablespoons lime juice
  • 1 teaspoon kosher salt
  • 1 teaspoon red pepper flakes

Combine tomatoes, sugar, garlic, cider vinegar, lime juice, salt and pepper flakes in a large pot.

Bring to full boil, stirring.

Reduce heat to medium-low and simmer for 2 to 2 ½ hours until a jam-like consistency is reached. Jam should be sticky and most of the tomato chunks broken down.

Transfer jam into two sterilized pint jars or four half-pint jars.

Cap jars with new lids and sterile bands.

Process in a boiling water bath for 20 minutes.

Store in cool location for up to one year. Once opened, store in refrigerator.

  • 1 pound Roma tomatoes, diced
  • 1/2 teaspoon kosher salt
  • 1/4 cup fresh chopped rosemary
  • 1 tablespoon brown sugar
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup balsamic vinegar

Nutritional Information

  • Calories 17
  • Fat 0.1g
  • Satfat 0g
  • Monofat 0g
  • Polyfat 0g
  • Protein 0.4g
  • Carbohydrate 3.8g
  • Fiber 0.6g
  • Cholesterol 0mg
  • Iron 0.2mg
  • Sodium 83mg
  • Calcium 9mg
  • Sugars 3g

Ingredients of Tomato Jam

  • 900 gm tomato
  • 1 cup vinegar
  • 1/2 teaspoon clove
  • 2 cup sugar
  • 1 cinnamon stick
  • 1/3 teaspoon allspice

How to make Tomato Jam

Step 1

To start with, wash the tomatoes under running water. Then put a deep-bottomed pan on high flame and boil the washed tomatoes in it for 5 minutes to peel the skin. Once done, take out the tomatoes and peel the skin, then cut them in a large bowl.

Step 2

Put a deep-bottomed pan on medium flame and add the chopped tomatoes along with vinegar, cloves, allspice, sugar and cinnamon stick. Keep the pan on low flame and keep stirring it till it turns thick for about 15 minutes.

Step 3

Once the tomatoes are boiled enough, remove the pan from the flame and switch off the burner. Let the mixture cool at room temperature. Once the mixture is cool enough, transfer the tomatoes in a blender jar and blend the contents to a puree. The jam is ready, keep it in fridge and serve chilled.

  • 3 pounds best quality tomatoes, cored and chopped
  • 2 cups granulated sugar
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cumin
  • 2 tablespoons liquid pectin (optional)

If you are going to preserve jam, prepare jars and lids: place three half-pint jars on a rack in a large pot. Add enough water to cover jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow jars to rest in hot water. Meanwhile, put bands and lids in a small saucepan and cover with water. Heat over medium heat until water is simmering, then remove pan from heat and allow bands and lids to rest in hot water until ready to use.

Combine tomatoes, sugar, lemon juice, ginger, red pepper flakes, salt, cinnamon, and cumin in a large, heavy-bottomed pot and bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer until mixture reaches a thick, jam-like consistency, about two and a half hours. Stir in pectin (if using) and simmer for one minute more.

Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 15 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.

Simple Roasted Tomato Jam

Turn ripe summer tomatoes into a sticky, savory roasted tomato jam. Serve it with crostini appetizers, at breakfast with eggs, or with roasted veggies at dinner. It’s versatile and requires just a few simple ingredients.

Although it’s September, pumpkin everything is appearing all over, and fall routines are back in the swing of life, it’s still summer for a couple more weeks.

So you bet that means I’m using all the fresh summer produce I can, especially before all the fresh flavors disappear in the Minnesota winter.

The tomatoes themselves are mixed together with some sugar, salt, cinnamon (use more or less depending on how sweet/warm you’d like your jam!), a dash of red pepper flakes, and some apple cider vinegar – it helps the tomatoes break down the sugar.

Then what?

As I said, it all roasts together for about 2 hours. You will want to line the pan with foil and try not to use too large of a baking sheet because the sugars will caramelize and may stick to your pan. It is key – as tempting as it is – to not let it roast for too much longer than recommended, or the jam will become super sticky and thick when it cools.

Simple Roasted Tomato Jam turns out to be slightly sweet mixture with a surprising amount of texture. The skins are left on the tomatoes, but they still break down and become soft, adding volume and a bit of chew to the jam.

Really, it’s end-of-summer perfection. Whether it’s spread on a crostini and cheese appetizer, toast with eggs, or eaten by the spoonful, you cannot go wrong.

Looking for a specific recipe to use it in? This Pesto Tomato Burrata Spread is SUCH an easy, flavorful appetizer!

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Tomato Jam, Jelly and Preserves

Tomato jam, jelly, and preserves are a great way to use up a bumper crop of tomatoes. It can be used on everything from toast to fish to pork. Keep the taste of summer all year long with these great recipes.

Use this jam as a spread on sandwiches, mix it with cream cheese for a dip, or thin it with a little wine and use as a sauce or glaze on chicken or fish.

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Time: 30-60 minutes

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Watch the video: How to Make Tomato Jam: Recipe + Canning Tips (September 2021).