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Tomatoes cooked down until sticky sweet, this Easy Tomato Jam is simple to make. Tangy, sticky and perfect for entertaining. All you need is a little time, patience and some will-power….so you don’t eat the whole batch all by yourself.
It’s raining tomatoes. At least in my area it is. I found this amazing, secret farm stand just around the corner from my house about a month or two ago…..just in time for the end of summer.
And I’ve lived here for two years now, this is the first I ever stumbled upon it. I really need to open my eyes when I drive around, I’m missing out on all kinds of things…like a cheese shop that I keep driving by and everyone says is fabulous.
But I have yet to venture inside because I’m afraid I may never leave. I mean, it’s a cheese shop. The only thing better than a cheese shop would be a butter shop and I haven’t come across one of those yet.
Back to the farm stand….they sell a bazillion tomatoes and every time I show up they have bushels of them for $5. Yes, $5. FIVE DOLLARS! It’s crazy, so I’ve been whipping up sauce, all kinds of sauce…Bolognese Sauce, Stovetop Marinara, you name it.
I shipped some off to Penn State this weekend….it was a Vodka sauce and now that I think about it, I should have shot some photos and posted the recipe for you. I’ll add it to the ever-growing list of things I want to share with all of you…my lovely internet friends.
Because you ARE my friends….you keep coming back here to eat with me and listen (um….watch…read?) to me yammer on about crazy stuff that’s going on in my present, past and possible future. See….I’m off track again.
Since my freezer is adequately stocked for winter like we’re a family squirrels (except tomatoes instead of nuts…because we’re already nuts) I had to do something with the 30 bushels of tomatoes sitting around.
I whipped up a tomato and goat cheese crostata and paired it with a fresh bloody mary, then I imagined myself eating a crisp, buttery cracker topped with goat cheese and tomato jam. The problem, I didn’t have tomato jam so I played around with a recipe I had printed out a while ago with every intention of making it…canning it…and squirreling it away for winter. Let me tell you this….there’s no need to can it.
What is Tomato Jam? (Or tomato marmalade for that matter.)
Tomato jam is a sweet spread made with fresh tomatoes, sugar and a bit of spices. It’s cooked down to a jammy consistency and is perfect on top of that avocado toast everyone is posting on Instagram lately.
How do you make a Sweet Tomato Jam recipe?
Much different than a Savory Tomato Jam, which reminds me of a tomato sauce that’s overly thick, this sweet tomato jam is earthy and tangy and sticky and sweet.
You simply stir together the tomatoes, sugar and spices then cook down for a bit until it’s thick, sticky and….well, sweet. You can do this with regular tomatoes or make a cherry tomato jam recipe just the same way with those cute as a button cherry or grape tomatoes.
Why, you ask? Because it’s so good (and doesn’t make that much to begin with) you will eat all of this Easy Tomato Jam before it has a chance to go bad. And it’s so simple, with easy to find ingredients….it has a little kick to it from cayenne pepper and a beautiful spice from fresh ginger.
It goes swimmingly with the goat cheese I mentioned a little while ago and it would be amazing on some avocado toast for a quick, healthy breakfast. You really should make this very soon….really….go…go now.
If you’re not really in the tomato mood then you should DEF try this Easy Orange Marmalade recipe, it’s like the best ever with a little hint of vanilla OR whip up this super simple Strawberry jam, it’s so amazing and so incredibly easy. The the best ever refrigerator jam. And this FIG Jam is always a hit….great to save for the winter months as an epic freezer jam.
And I just used up the rest of the summer blueberries for this EASY Blueberry Jam that’s going in the freezer until winter. Cause I’m a planner like that….for now.
Easy Tomato Jam
Ingredients
- 2 pounds very good ripe tomatoes, cored and coarsely chopped, ( I used roma tomatoes)
- 3/4 cup light brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh grated or minced ginger
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 teaspoon salt
- 1/2 teaspoon cayenne
Instructions
- Add all the ingredients to a heavy bottom saucepan and bring the mixture to a boil stirring frequently to prevent the bottom from burning.
- Reduce the heat and simmer, stirring occasionally, until the mixture has thickened to the consistency of jam. Remove from the heat and allow to cool to room temperature. Transfer to an airtight container and store in the refrigerator for up to 10 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I cannot tell you how many times I’ve made this recipe for myself especially but, I’ve had req requests from family and friends for a small jar. I always keep several jars in my refrigerator. I love it!
Thanks so much for the delicious recipe!
You’re so welcome! it is a favorite here, too.
Love this recipe! The pot is boiling as I type, can’t wait to let the grands taste this one. Maybe they can have their parents make some too.
Thank you! I’m happy you love it and are sharing it with your family.
They are making it tonight ✨
Wonderful! I made this recipe for the first time last year. I absolutely loved it. Like other commenters said, it was so easy and everyone I gave some to was addicted. It was hit with my friends and family.
I’m so happy you liked it!
Hi Kellie
Thanks for the tomato jam recipe. Im going to make it next week. What is the shelf life refrigerated? And frozen? Thanks
Refrigerated it lasts about a month. Frozen, up to 6 months.
So very often I’m disappointed with a recipe. NOT this time. So So Good. And easy!
I’m so happy you enjoyed it! Thank you for your comment.
Can this be canned?
This recipe has not been tested for canning.
I first had a tomato jam at my favorite Spanish tapas restaurant in the Boston area. They offer a lovely tapa of ham & cheese croquettes with the Tomato Jam alongside…it was SO good, I knew I had to make some jam for myself! I found your recipe, and it seemed like the closest thing to what I had tried.
Just made a half batch this afternoon with 5 large Roma tomatoes, reducing the rest of the ingredients in half. It is slightly sweet, tangy, jammy, with a little bit of heat. Perfecto! I can see using this on goat cheese with crackers, as you did, or as a side for frozen crispy fish filets or fried chicken tenders. Great recipe!
I’m so happy you liked it! It’s soooooo good with cheese.
Mine never thickened.
Hi Iris, I’m sorry you had trouble with the recipe. some tomatoes need to be cooked longer until the mixture thickens. it could take longer than the stated time.
This was AMAZING! I had some vine ripened cherry tomatoes that I needed to use, and I am so thankful I stumbled upon your recipe. Didn’t have cloves, so I substituted with pumpkin pie spice, sounds crazy but it was perfect. It has cloves in the mix, so I am glad I tried it. I also doubled the apple cider vinegar as I like acidity that it provides. I cooked it for about 30-45 minutes, and then added 2 Tablespoons of chia seeds to thicken as well as provide the healthy fiber that it offers. I will make this again and again. I am so happy that I found this at the beginning of tomato season! I can’t wait to check out the rest of your recipes!
I’m so happy you liked it! Thank you for your comment.
This is delish!
I followed the recipe and used tomatoes on the vine. Took a little longer to thicken, as I just removed the core, but kept the pips. Tastes awesome even now, but I am waiting for it to cool down and have with homemade burgers tonight! I can see I am going to make loads of this! Next time I might add some cardamon instead of cloves and cinnamon for a more exotic flavour.
Thank you for sharing!
I’m so happy you liked it! Cardamom would be amazing, as well.