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Summer is here, which means it’s tomato season (hooray!). Preserve your harvest with this quick and easy Tomato Jam recipe.
Made with fewer than 10 ingredients in under an hour, this sweet and savory tomato jelly is perfect for serving with cheese and crackers as part of an impressive charcuterie board, or for slathering on your favorite grilled cheese, burger, or even my Cheeseburger Sliders!
Why We Love This Recipe
- Quick & Easy. Make this delightful spread with just 10 minutes of active time and 20 minutes of cooking time. It’ll be ready in less time than it takes to watch an episode of [insert your favorite 45-minute drama here]!
- Made With Only 9 Ingredients. Aside from fresh tomatoes, lemons, and ginger, you probably already have everything you need in your pantry. Oh, and as an added bonus? My tomato jam doesn’t require any pectin!
- Versatile. This tasty sweet & savory spread is as at home on a cheese board as it is a burger. Read on below for more ideas on how to use it!
- Allergen-Friendly. Free from soy, gluten, nuts, eggs, and dairy, these tomato preserves are suitable for people on just about every kind of diet!
recipe walk-through
How To Make Tomato Jam
See the recipe card below for full, detailed instructions
If you’ve never made homemade preserves before, don’t fret! This recipe for tomato jam is quite simple. Here’s how it’s done:
- Peel Tomatoes. Pierce the top and bottom of each tomato. Fill a stockpot with water and bring to a boil. Boil tomatoes for 2 minutes, then remove tomatoes from the water and add to an ice bath. Allow them to cool for 2 minutes then remove the skins.
- Make Tomato Jam. Chop tomatoes, remove the core, and reserve juices. Add tomatoes and juice to a pot with the remaining ingredients. Bring to a simmer, then continue simmering for 35-40 minutes, mashing tomatoes halfway through and at the end.
- Jar It Up! Allow to cool for 15 minutes or so, then fill glass jars.
- Enjoy! Serve with crackers, breadsticks, or as a part of an impressive charcuterie board.
Frequently Asked Questions
Is tomato jam the same as ketchup?
While some of the flavors are similar, no! This tomato jam is infinitely more complex than your squeeze bottle of Heinz and is particularly well-suited to pair with cheese.
Do I need to use pectin to set tomato jam?
Not for this recipe, you don’t!
Can I use this tomato jam recipe for canning?
Sure! Make sure you start with properly sterilized equipment. Ladle the hot jam into jars, leaving at least ¼ inch of headspace. Tighten the lids, then submerge entirely in water. Bring to a boil for 15 minutes, then remove the jars. Allow them to cool — any lids that don’t suck in after coming to room temp are not appropriate for storing on the shelf and should be refrigerated and used within a month.
Serving Suggestions
Once you make a batch of this delectable tomato jelly and take a taste, I have a feeling you’ll have no shortage of ideas on how to use it. Here are a few of my favorite uses:
- Add a ramekin to cheese boards or charcuterie plates.
- Spread it on BLTs, Grilled Cheese Sandwiches (maybe with my homemade pimento cheese), & Burgers.
- Use it as a spread for biscuits and toast.
- Dip your breadsticks in it!
- Use it as a hostess gift. Bonus points if you add crackers and cheese!
Variations
This old-fashioned tomato jam is pretty perfect as written, but there’s always room for customization. Here are a few variations to consider:
- Spicy Tomato Jam РFeel free to add red pepper flakes, minced jalape̱os, or even a fiery habanero to the mix!
- Tomato Onion Jam – Vertically slice an onion and add it to the mix when you begin cooking.
- Plum Tomato or Cherry Tomato Jam – If you can’t find Roma tomatoes, plum tomatoes or cherry tomatoes make a fine substitute!
Storage Tips
The Best Way to Store Tomato Jam
After cooking and cooling your tomato jam, spoon it into clean glass containers (mason jars are perfect). It will refrigerate well for 3-4 weeks, or can be frozen for up to 6 months. If you opt to freeze it, make sure to leave at least ½ inch of head space for it to expand so the jar doesn’t break.
Recipe Tips
- Use firm varieties of tomatoes instead of slicers. Don’t get me wrong: I love Cherokee Purples as much as the next gal, but they are simply too watery for making jam. Stick to firmer varieties like Roma or Plum tomatoes.
- Simmer, don’t boil. Keep an eye on your tomato jam mixture as it cooks. You want it to simmer gently instead of boiling it, which can cause the sugars to scorch and burn.
- Use a heavy-bottomed non-reactive pot. This will ensure even cooking and prevent burning or sticking to the bottom. I generally prefer to use my enameled Dutch oven for jam making.
More Tasty Spreads to Try
Tomato Jam
Ingredients
- 2 ½ pounds Roma tomatoes
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- ¼ cup red wine vinegar
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon fresh ginger grated
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
Instructions
- Pierce top and bottom of each tomato. Fill a stock pot with water and bring to a boil. Boil tomatoes for 2 minutes, then remove tomatoes from water and add to an ice bath. Allow to cool for 2 minutes then remove the skins.
- Chop tomatoes, remove core and reserve juices.
- Add tomatoes and juice to a pot with remaining ingredients.
- Bring to a simmer, then continue simmering for 35-40 minutes, mashing tomatoes halfway through and at the end.
- Allow to cool for 15 minutes or so, then fill glass jars.
- Serve with crackers, breadsticks, or as a part of an impressive charcuterie board.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
