Tomato Jam

Photo Credit
Lyudmila Mikhailovskaya/shutterstock
The Editors
Yield
Makes about 2 pints.
Course
Print Friendly and PDF

Ever tried making tomato jam? In this easy spread recipe, juicy tomatoes are paired with fresh ginger, cinnamon, and citrus. This jam has a wonderful sweet-savory flavor that goes with everything!

Spread on a BLT or a grilled cheddar cheese sandwich. (It’s wonderful with cheeses!) Or, add as a condiment to burgers or grilled fish.

Fresh tomatoes are crucial. We recommend Roma or plum tomatoes.

Also, you will need at least the recommended amount of sugar in the jam for that thick, jam-like texture; otherwise, you’ll be making tomato sauce. The lime acidity counteracts the sweetness.

Ingredients
2 pounds ripe, fresh, Italian plum tomatoes, peeled and coarsely chopped (about 12 plum tomatoes)
1/2 cup sugar
2 tablespoons fresh lime juice
1 tablespoon chopped fresh ginger
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes, or to taste (optional)
Instructions
  1. To peel tomatoes:  Bring a pot of water to a boil and submerge tomatoes for 2 to 3 minutes. Dunk tomatoes in ice-water to cool them quickly. The skins should peel off easily.
  2. In a heavy stainless-steel pot over low heat, combine all ingredients and stir until sugar dissolves. Bring to a boil over medium-high heat, stirring often. Reduce heat and simmer for 1 to 1-1/2 hours, until jam is thick and clear, stirring occasionally. Toward end of cooking time, stir often to prevent scorching. (When you scrape a spoon across the bottom of the pot and no liquid fills in the path, the jam is done.)
  3. Prepare boiling water canner and heat jars in simmering water until ready to use. Wash lids in warm, soapy water and set aside.
  4. Ladle jam into hot, sterilized jars, leaving a ¼ inch of headspace. Clean the rims of jars before putting on jar lids. Screw the metal bands on finger tight and place them in a boiling-water bath canner. Process for 10 minutes. Learn more about water bath canning.
  5. Turn off heat and take off lid. After 10 minutes, remove jars and place on a rack or kitchen towel on the counter.  Allow jars of jams to cool down without moving. You may hear pinging…the jars have sealed!
  6. After 24 hours, remove the screw bands and test the seal by pressing gently on the lid. Store for up to a year in a cool, dry place. Alternately, after ladling hot tomato jam into the hot jars, let the jars cool before putting on jar lids and the screw bands. Refrigerate for up to 2 weeks or freeze for up to 6 months.
About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors

No content available.