Easy Tomato Jam
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.
Get the Recipe: 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.
344 Comments on “Easy Tomato Jam”
This recipe is terrific and mouth-watering. Recently I tried a strawberry jam recipe as I love it, and I eat it daily at breakfast. My next try would be this tomato jam recipe and hope the results would be overwhelming. Thanks for sharing
So glad you loved it!
Can you freeze this Jam?
Yes! You can, it freezes beautifully!!
Uh oh, I missed the part about coring them and just chopped off the stem end and then chopped them all up so the seeds are in there too (I used roma tomatoes). Hopefully I can cook it down enough so it isn’t all runny!
I’ve made it with the seeds, too…..no worries!
Do you peel the tomatoes?
Nope! I just toss them in the pot!
I’m out of freezer space. Can I use the hot pack method for this jam ?
Yes, you can!
Hi Kellie! I just made this wonderful and unusual recipe and it is absolutely delicious! I live in Colombia, South America and we have tomatoes all year around. I used cherry tomatoes and it turned out just perfect. I have a get together with some friends this week-end and I will prepare a couple batches as presents for my friends. They will love it too.
Thank you so much for your generosity and for sharing this unique recipe for the world to try!
¡Gracias!
I’m so glad you loved it! This is the best time of year to make it, too…at least here in the US.
I could not believe how amazing this tasted and I have never met a tomato I didn’t like. I actually plan to grow a bunch of tomatoes next year now so I can make a batch as often as I can during the season. A batch doesn’t make much but it is so worth it. My problem…I give home made jams and jellies as Christmas gifts but I’m not sure I love anybody enough to part with this BTW, I have never rated or commented on a recipe before. That should tell you how great this jam is
This comment made my day….I love tomato season just so I can make this jam and am so happy you loved it as much as we do!
I had tomato jam on a chicken biscuit from a food truck OMGCB it was delicious. I am going to try your recipe soon. Have you tried doubling the recipe and freezing it for winter!
I have doubled it but you’re going to need to cook it down a lot longer because of the quantity and you can definitely freeze this with excellent results!
Hello
I am making your jam and the tomato peels are separating and I am having to pick them out one by one. Is this what happens?
They will peel off and cook down so no need to pick them out.
Hi Kellie, I used the suggested minus 1/2 cup sugar and instead of adding chili peppers, I used pinches of cayenne pepper. I halved the recipe to produce 1 cup and added 3 pinches of cayenne pepper. It makes it a real sweet and spicy jam. Not sure if 6 pinches will translate to the full 2 cup recipe but give it a go!
Love the suggestions and so glad you enjoyed the recipe!!! It’s definitely one of our favorites!!!
I just finished jarring 4 1/2 pints of your tomato jam. My husband LOVED it. I did make it with brown sugar replacement and just cooked it a little longer. It taste wonderful.
This my first time making tomato jam, but I’ve put this recipe in a special place so I can make it again. Thank you.
Thank you so much! I’m so glad you liked it and I love the addition of brown sugar.
I was given an abundance of cherry tomatoes, so I’ve decided to try your recipe. I’m on WW so I thought of using Splenda for the sugar, do you think that will work?
It will definitely work but you will have to cook it much longer to reduce it down.
I love this simple recipe. I am going to try using canned tomatoes’ and 1 Tablespoon of pectin in my bread machine. We made all kinds of berry jams in it and they turned out perfectly!!
OMG! I never thought to make jam in the bread machine! That’s such a great idea and thank you for sharing.
Many recipes I have seen say to peel your tomatoes. Do you peel yours? Thanks!
I do not….you can if you prefer but I don’t mind the peels. They kind of disintegrate into the jam.
Hi, I have a thriving cherry tomato bush. Would those work?
YES! It will definitely work but it may be a little sweeter and you may have to cook a little longer for it to set up.