• Skip to main content
  • Skip to primary sidebar

Garnish with Lemon logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Food
  • Drinks
  • How To's
  • FAQs
  • Our Story
  • Work With Us
  • Contact
  • Story Archives
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Appetizers » Easy Homemade Tomato Jam

    Published: Jul 26, 2021 by Anna · This post may contain affiliate links, which means we make a small commission off items you purchase at no additional cost to you.

    Easy Homemade Tomato Jam

    Jump to Recipe Jump to Video Print Recipe

    This homemade, sweet and tangy Tomato Jam recipe is a tasty new way to use that bumper crop of summer tomatoes. This jam is so easy to make - chop, dump and stir - and goes with everything. No canning experience required!

    Baguette and cheese slices topped with Sweet and Tangy Tomato Jam recipe on a wooden cutting board. this recipe

    Calling all canning wannabes! Love the idea of canning your own jam but not the idea of all the work? This easy recipe for sweet and savory Tomato Jam is for you! It's a perfectly balanced mix of sweet tomatoes, tangy vinegar and savory spices that will hook you after just one bite.

    What makes this recipe unique

    • No canning experience required! This tomato jam recipe cooks in one pot on the stovetop and reduces down to less than 2 cups of jam which is the perfect amount to keep in the fridge for a few weeks.
    • You can use any type of tomato you like: Romas, vine-on, beefsteak, heirloom, the sky is the limit! The only type of tomato I would steer clear of is a small, grape tomato.
    • After chopping the tomatoes and onion, this recipe is basically hands-off. Stir together the ingredients and let it cook down on the stove. No need to stir constantly!
    • This sweet and savory jam is extremely versatile. Use it on everything from crackers and cheese to grilled meats.

    Ingredients

    This jam has just a handful of simple ingredients but together they make one irresistible jam.

    Tomato jam ingredients including tomatoes, onion, vinegar, spices and sugar.

    Note: you can use any type of tomato you like: vine-on, Beefsteak, Roma, etc. Try to avoid cherry or grape tomatoes as they do not have as much tomato flesh.

    Instructions

    Aside from a bit of chopping, this is a super easy jam recipe.

    Tomato jam ingredients in a red dutch oven.

    Place all your ingredients in a large pot or dutch oven. Stir to combine and cook over medium low heat for about 3 hours or until the liquid has reduced and the jam has thickened.

    FAQs

    Do I need to peel the tomatoes to make tomato jam?


    This one is hotly debated question. Many people prefer to peel their tomatoes before making the jam. I'm lazy and almost always skip this step. The choice is yours.

    Can you freeze tomato jam?


    Absolutely! This jam will keep in the freezer for up to 3 months. Simply defrost overnight in the refrigerator before using.

    How long will tomato jam keep?


    This jam has a limited fridge life since it's not canned. But since the recipe only makes about 2 cups of jam, it's pretty easy to eat your way through that amount in about 3 weeks.

    Do you seed tomatoes for tomato jam?


    I usually remove a good portion of the seeds from the tomatoes before adding them to the jam but I'm not die-hard about it.

    Glass jar of tomato jam with a spoon.

    Tomato jam uses

    I wasn't kidding when I said you can use this jam in variety of different ways:

    • Slather it on a sturdy grilled fish or pork tenderloin
    • Add it to any meat and cheese tray for a tasty twist
    • A delicious addition to a grilled cheese or fried egg sandwich
    • Swap ketchup for this jam on your burger for an instant flavor boost
    • Smear it on baguette slices with a creamy goat cheese or a salty Parmesan.
    • You can even whisk a bit into a bloody mary to give your brunch beverage a unique flavor kick
    A bowl of fruit on a cutting board, with Tomato and Spread

    Expert tips for making tomato jam

    ✔︎ You will be surprised at how much your tomatoes cook down after 3 hours. That said, make sure you chop your tomatoes for the type of jam you prefer. Like chunky jam? Do a rough chop. Prefer less chunks? Opt for diced tomatoes.

    ✔︎ You'll want to core the tomatoes but seeding and peeling them is completely optional. I don't peel my tomatoes but I do take a majority of the seeds out. The choice is yours.

    ✔︎ Several people have commented below about adding balsamic vinegar to the finished jam for an added flavor kick. I haven't tried it yet but it sounds amazing.

    ✔︎ I have adjusted the sugar amounts in this recipe over the years and now use less sugar than the recipe originally recommended. In-season tomatoes will be naturally sweeter, so adjust your sugar amounts as needed based on the flavor of your tomatoes.

    More tomato recipes

    • chopped tomatoes in bowl with cheese.
      Fresh Cherry Tomato Salad
    • bruschetta on slate board with basil.
      Tomato Bruschetta
    • Tomato, Mozzarella and Grilled Corn Salad in a bowl.
      Tomato, Mozzarella and Grilled Corn Salad
    • Panzanella Salad
    
    
    Did you make this recipe? We'd love to hear your thoughts! 
    
    Please rate the recipe and leave a comment below. Your feedback helps us and your fellow readers! 
    
    
    
    Glass jar filled with tomato jam and a spoon.

    Easy Homemade Tomato Jam

    Garnish With Lemon
    Don't be afraid to make jam! You don't need to know how to can to make this sweet and tangy tomato jam recipe.
    4.59 from 65 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 3 hrs
    Total Time 3 hrs 20 mins
    Course Soups + Salads
    Cuisine American
    Servings 8
    Calories 145 kcal
    Prevent your screen from going dark

    Equipment

    • Tomato Knife
    • Cutting Boards
    • Dutch Oven
    • Citrus Juicer

    Ingredients
      

    • 3 ½ pounds tomatoes, cored, chopped & most of seeds removed
    • 1 medium onion, diced
    • ½ cup brown sugar
    • ½ cup granulated sugar
    • 1 teaspoon salt
    • ½ teaspoon coriander
    • ¼ teaspoon cumin
    • ¼ cup cider vinegar
    • 3 tablespoons freshly squeezed lemon juice

    Instructions
     

    • Place all ingredients in a dutch oven. Bring to a boil and reduce heat to medium low. Cook until mixture is thickened like jam, at least three hours. Stir occasionally.
    • You can proceed to can the jam in a hot water bath at this point or allow the jam to cool and store in the fridge for up to three weeks.

    Notes

    • You can use any type of tomato you like in this recipe. I prefer Roma or Plum tomatoes, but Beefsteak and vine-on tomatoes work well, too. I'd avoid grape of cherry tomatoes as they don't have as much tomato flesh. 
    • Core and remove most of the seeds from your tomatoes but peeling them is optional. 
    • You can either finely dice or roughly chop your tomatoes depending on if you want a more refined or more rustic jam. Both are delicious!
    • Stir your jam occasionally over the course of its cooking time. If at the end of three hours, your jam is not as thick as you like, increase the heat a bit and stir more frequently until you reach your desired consistency. It will also thicken as it cools in the refrigerator. 
    • Your jam will keep in the fridge for up to three weeks or in the freezer for up to three months. Thaw overnight in the fridge before using. 

    VIDEO

    Nutrition

    Serving: 0.25cupCalories: 145kcalCarbohydrates: 35gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 306mgPotassium: 521mgFiber: 3gSugar: 32gVitamin A: 1655IUVitamin C: 30mgCalcium: 36mgIron: 1mg

    Nutrition info not guaranteed to be accurate.

    Did you make this recipe?Tag us on Instagram or leave a comment!
    « Easy Grilled Peaches recipe
    Rum Sangria Lemonade »

    About Anna

    Hi, I’m Anna, a former corporate communications nerd turned food fanatic. Turns out I like cooking for others A LOT more than explaining HR policies to them. C’mon over!

    Reader Interactions

    Comments

    1. Nadine Dauner says

      February 07, 2023 at 4:20 pm

      5 stars
      Absolutely delish! Had an abundance of tomatoes this year, so tried this recipe. Love it on sandwhiches and amazing on sourdough with poached eggs 😏

      Reply
      • Anna says

        February 07, 2023 at 4:34 pm

        So glad you are enjoying it, Nadine. It's definitely a recipe that works with so many things!

        Reply
    2. LauraInVictoria says

      September 28, 2022 at 4:49 pm

      5 stars
      It is tomato season and what do with 5lbs of beefsteak tomatoes? Check Pintrist for recipes.
      I made this today and will make this again!
      Minute changes. I used balsamic vinegar, cane sugar instead of a brown/white mix and doubled the spices since i used 5lbs of tomatoes. I canned 4 half pints. I will make this again and probably plant more tomatoes next year so i can double the recipe.

      Reply
    3. Cindy says

      August 31, 2022 at 7:37 pm

      Simmer with or without a lid?

      Reply
      • Anna says

        September 01, 2022 at 6:34 am

        Either works!

        Reply
    « Older Comments

    Rate the Recipe, Leave a Comment or Share a Tip! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    MEET LISA AND ANNA

    We're the creative juices behind Garnish with Lemon. In the past 10 years, millions of people have sipped & snacked on our recipes. Need easy, delicious party food and drinks for your next shindig? You’ve come to the right place.

    OUR STORY

    Popular Posts

    • layered dip on platter.
      Layered Greek Dip
    • Meatballs in sauce in slow cooker.
      Slow Cooker BBQ Meatballs
    • Tequila Old Fashioned
    • bacon wrapped bites on a plate with toothpick.
      Easy Bacon Bites
    • sliced steak on tray.
      Sous Vide Flank Steak
    • Mini pancake skewers with sliced strawberries and Nutella.
      Mini Pancakes

    Seasonal Recipes

    • bowl of soup with spoon.
      Slow Cooker Curried Butternut Squash Soup
    • Short salt rimmed glasses filled with margaritas. Blood oranges for garnish.
      Blood Orange Margaritas
    • How to Make a Better Veggie Tray
    • Lemon Cheesecake Bars
    • mango mojito in glass.
      Mango Mojito
    • Phyllo cups on platter with green onions.
      Italian Ranch Phyllo Cups

    Footer

    About

    • Privacy/Disclosure Policy
    • Accessibility Statement

    Newsletter

    • Sign up for emails

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Garnish with Lemon Copyright © 2023