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.
348 Comments on “Easy Tomato Jam”
Definitely going to try this recipe. Can it be canned by water bath method? If yes, how long for 1/2 pint and pint size jars?
I don’t usually can it so I can’t say for sure it’s safe for canning.
Delicious! Everyone love this rich sweet and savory jam!
Thank you so much!
This recipe looks great! Do you peel the tomatoes?
I did not! You can but it’s much easier to not have to peel them.
I’ve been wanting to make tomato jam and found your recipe, easy is great for me! This was excellent. Followed to a “T” except for the cloves. Absolutely fabulous! Thank you so much. Thinking I might try to add bacon and onions next time.
Thank you so much for your comment!
hello there.
stumbled upon this yummilious recipe and can’t wait to try. Do you think I could do this in an instant pot (atleast partially cook) just to be handsfree?
I’ve never tried it to be sure but will definitely be testing this out!
I am going to make this tomorrow and was wondering if you peel your tomatoes? Can’t wait to try it!
Thank you
Hi Connie! I leave them peeled, it’s so much easier!
Wow used the jam on bacon, lettuce and tomato jam! BLTJ. Perfect, no sliding tomatoes with which to be concerned.
Love this idea!
How much does this make? I plan to put it in jars, 280ml jars.
Thanks!
Plan on an hour, approximately but it does depend on how long it takes your tomatoes to cook down.
I asked how much does it make I am using 280ml jars so how many would I fill?
Can you use frozen tomatoes?
I haven’t tested it with frozen tomatoes so I can’t be sure.
Great recipe, I had a bunch of green that turned red, but also incorporated a few of the green that did not change into this golden recipe, very versatile. Thank you
You’re welcome! Thank you for your comment!
what must i add to prevent my jam from rottening
You can freeze it!
Hi there. Just wondering if there is a need to peel the tomatoes prior to making this recipe.
Nope, you don’t have to peel them.
Can you can this recipe?
Yes, it is suitable for canning using a water bath sealing method.
Love this recipe. I use it as a pizza sauce. I had a wonderful pizza at a restaurant, they used a tomato jam. I’ve been looking for a good recipe, this is it. I reduce the sugar, it still gives my pizza a nice sweetness. I’m trying it today in my Pampered chef cooking blender.
Love that you used it for pizza!
Can you freeze it?
You can definitely freeze it! It lasts about 3 months in the freezer.