Do you ever get tired of the same old condiments? Tomato Jam is about to change your life!
While Tomato Jam is simple, you need to plan on being home for at least an hour and half. Cooking time will depend on how much liquid was in your tomatoes, so it can vary greatly. It isn’t a challenging recipe, just time consuming.
This is also not an “exact recipe”, if you want a sweeter jam, add a little more sugar. Aiming for tart? Up the vinegar. And of course, I can’t predict how your tomatoes will taste. Some are sweet, others a little bitter and some don’t have much flavor at all.
I like using plum tomatoes because they have a mild acidity, robust flavor, and low moisture content. They are most commonly used in sauces and salsas because of these great characteristics. It also means that after adding vinegar, the jam stays sweet without getting to vinegary and it doesn’t take as long to cook down.
Another variation includes adding black pepper, crushed red pepper flakes or fresh jalapeno for a sweet and spicy aftertaste. Cumin, smoked paprika and ginger are also popular. If you want a super sweet jam, substitute brown sugar for white sugar.
Tomato Bacon Jam also seems to be super popular, however I prefer to keep my Bacon Jam and Tomato Jam separate. Too many competing flavors. The point it that you have the ability to really make this Tomato Jam your own.
Tomato Jam is ideal for winter when tomatoes don’t have as much flavor as the height of summer, but is also perfect for the end of tomato season to jar and keep tomatoes year round. It is also a fabulous homemade gift.
Tomato Jam can be canned, but I am not a canner and don’t want to give out any wrong information and get someone sick. So I looked up the instructions with the canning experts, Ball. Check it out HERE!
Tomato Jam Ingredients
- Plum tomatoes – I prefer plum tomatoes, but any type of fresh tomatoes will work. Grape tomatoes or cherry tomatoes would be the next best bet. You can also green tomatoes and make green tomato jam, another family favorite!
- White vinegar – To play around with the flavors, you could use balsamic vinegar or even apple cider vinegar. This tomato chutney is flexible and easy to make your own.
- Sugar – Rather than corn syrup that is found in savory tomato jam that you buy from the grocery store, we use a small amount of sugar in this savory jam recipe.
- Salt – I like to use a pinch of fine sea salt or kosher salt to finish it off for a little extra flavor. But you can use this to taste or leave it out all together if on a low sodium diet.
How to Make Tomato Jam
How do you make tomato jam? Let me give you the quick run down.
Heat all the tomato jam ingredients including plum tomatoes, sugar, vinegar, water and salt in a medium or large pot (if you are making a double batch).
PRO TIP: Remove from heat right before it reaches the thick jammy texture. As it cools, it will continue to solidify and you run the risk of it getting too thick.
Bring to a boil over medium heat, then reduce heat and allow the natural tomato sugar to caramelize. Continue to cook until it reaches a thick jam consistency.
Ways to Use Tomato Jam
Of course the options for using this delicious jam are endless. Here are a few good options to get you started:
- Condiment on burgers
- Grilled cheese sandwich
- Spread charcuterie board
- To top deviled eggs
- Use instead of ketchup on anything that uses ketchup
- On a BLT sandwich
- Mix with avocado for a quick, sweet guacamole
- Stir into soups for an extra zing
- On hot dogs
- Mixed with cream cheese or goat cheese for a savory dip
- On pork chops
- Spread on avocado toast
- On scrambled eggs
Storage and Freezing
Storage: This savory spread makes a great gift and can be stored in a glass jar or other airtight container. It will keep for up to two weeks if stored correctly.
Freezing: This easy tomato jam recipe also freezes well. Freeze the same way, in an airtight container, and it will last for up to six months.
More Homemade Condiments
Tomato Jam Recipe
Ingredients
- 8 plum tomatoes seeds and pulp removed, coarsely chopped
- 1/3 cup white vinegar
- 1/3 cup sugar
- 1/3 cup water
- Dash of salt
Instructions
- Combine all ingredients in a small sauce pan. Heat over low heat, stirring every so often, for 60-90 minutes. Tomato jam is ready when liquid has evaporated and tomatoes are sticky.
- If you’ve tried this recipe, come back and let us know how it was!
This recipe was so easy. I made it for my mother because she had some on a sandwich and she loved it. Thank you so much.
This is a great basic recipe, thanks so very much.
I’ve never heard of tomato jam until now and boy have I’ve been missing out. This is fabulous!
This is a deliciously easy tomato jam! Perfect to serve with appetizers as a spread or dip. Can’t wait to make it again!
This was such a unique and unexpected recipe! Quick, easy and can be used with so many recipes; love it!
We loved it so much had to make extra batches!! Thanks!
Oooh, such a fantastic use for tomatoes! The flavor sounds amazing and I love that vibrant red color.
This was an excellent recipe. Used it on grilled cheese sandwiches.
So good and tangy! I loved it.
I have a question concerning the storage of this tomato jam. How is it that you can store fruit jams in your cupboard for a year (if they make it that far), but that this jam has to be canned? Isn’t putting it in sterilized jam jars enough to keep it for a longer time? I am definitely going to try this recipe, it seems double yummy!
Hi Floortje! The water bath sterilizes it and seals it. And in all honesty, I am not a canning expert, I asked a friend for the advice on this one. I’ll go back and ask her your question too- stay tuned!
Hi there! I’m the canning friend 🙂 I grew up with my grandmas and mom simply placing jam in sterilized jars and flipping them on their heads to seal, and we’re all okay! But canning science now says that even our fruit jams need to be canned in a water bath for 10 mins to be safely stored at room temperature for a year, it eliminates all risk of botulism and spoilage.
Tomato jam has acid and sugar, but because the sugar is significantly less than fruit jams it does absolutely need to be canned for 15 mins in a water bath. Sugar is the preservative in fruit jams that makes it so shelf stable, and it does the same here it just needs a little extra sterilization help from a long boiling bath.
I hope that helps! Happy to answer any more questions you may have :).
Thank so much, Mikayla (our in-house canning expert)!
Holy moly, was this a tasty recipe! A little zingy and I loved it. Served on a grilled cheese sandwich and just ate the leftovers on crackers.
This was delicious!
Where has this recipe been all my life?! I’m so excited to try this on grilled cheese asap!!
This stuff is amazing! I want to eat it on all the things!!!