This savory tomato jam isn’t your average tomato sauce, in fact, it’s not made with sauce at all. This original recipe uses only fresh tomatoes, simmered down with a touch of fresh ginger and warm spices in a small saucepan until it reaches a rich, jammy consistency. It’s a wonderful recipe for anyone looking to make a flavorful, spreadable tomato jam recipe that highlights the natural sweetness and depth of summer tomatoes without relying on canned ingredients.
Table of Contents
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Recently, someone messaged me through my Facebook page asking if I’d ever tried a tomato jam recipe. He said his mother used to make the best one, and I instantly loved the idea! To be honest, tomato jam was completely new to me—I had never even heard of it before. But it turns out, it’s a genius way to use up an abundance of tomatoes (which, if you're like me, tend to pile up come late summer). I was excited to give it a try and share the results with you!
This tomato jam recipe brings out the natural sweetness of fresh tomatoes, perfectly balanced with just a hint of heat from jalapeño. The sweet-and-spicy combo is irresistibly good, especially when spread on a slice of homemade sourdough sandwich bread or serve it alongside a crusty same day artisan sourdough loaf. It’s a simple way to elevate everyday bread into something truly special!
Ingredients for Tomato Jam
- 2 pounds good ripe tomatoes coarsely chopped (Roma are best but any tomato will do!)
- 1 cup brown sugar
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh grated or minced ginger
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 teaspoon salt
- 1 jalapeño or other peppers, stemmed, seeded and minced, or (¼ teaspoon red pepper flakes or cayenne to taste)
How to Make Homemade Tomato Jam
STEP 1: Add chopped tomatoes to a heavy-bottomed pot. No need to peel, just core and chop.
STEP 2: Stir in brown sugar, salt, diced jaljalapeño, ginger, cinnamon, cloves, vinegar, and lemon juice.
STEP 3: Bring mixture to a boil over medium-high heat, then reduce to low. Simmer uncovered, stirring occasionally, for 1 to 1½ hours, or until thickened and jammy. It should reduce by at least half. Taste and adjust seasoning if needed.
STEP 4: Let cool slightly, then transfer to clean jars. Store in the fridge for up to 2 weeks, or process in a water bath canner for 10 minutes for shelf-stable storage.
TIPS:
- For a smoother texture, use an immersion blender or mash lightly with a fork. You can leave it chunky if preferred.
- You can substitute fresh ginger for a ¼ teaspoon for the ground ginger.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
The Best Tomato Jam Recipe
Ingredients
- 2 pounds good ripe tomatoes (coarsely chopped) Roma are best but any tomato will work!
- 1 cup brown sugar
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh grated or minced ginger
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 teaspoon salt
- 1 jalapeño or other peppers stemmed, seeded and minced, or (¼ teaspoon red pepper flakes or cayenne to taste)
Instructions
- Add chopped tomatoes to a heavy-bottomed pot. No need to peel, just core and chop.
- Stir in brown sugar, salt, ginger, cinnamon, cloves, diced jaljalapeño, vinegar, and lemon juice.
- Bring mixture to a boil over medium-high heat, then reduce to low. Simmer uncovered, stirring occasionally, for 1 to 1½ hours, or until thickened and jammy. It should reduce by at least half. Taste and adjust seasoning if needed.
- Let cool slightly, then transfer to clean jars. Store in the fridge for up to 2 weeks, or process in a water bath canner for 10 minutes for shelf-stable storage.
Notes
- For a smoother texture, use an immersion blender or mash lightly with a fork. You can leave it chunky if preferred.
- You can substitute fresh ginger for a ¼ teaspoon for the ground ginger.
Leave a Reply