The Best Tomato Jam Recipe
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.
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Servings: 0
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. Keep refrigerated for up to 2 weeks, or, if you plan to can it, be sure to follow the latest safe canning guidelines for tomato jam.
Notes
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- For a smoother texture, use an immersion blender or mash lightly with a fork. You can leave it chunky if preferred.
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- You can substitute fresh ginger for a ¼ teaspoon for the ground ginger.