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 and goes with everything. No canning experience required!
When your homegrown tomato plants start bursting with fruit, you can never have enough tomato recipes. We have our go-to’s that we look forward to every summer, but we also try to add at least one new tomato recipe to the mix.
This year’s winner is this homemade Sweet and Tangy Tomato Jam recipe. It’s a total keeper, couldn’t be easier to make, and you’ll find yourself sneaking spoonfuls out of the jar and slathering it on everything you possibly can!
What is tomato jam?
This recipe for Sweet and Savory Tomato Jam is like bottling up all the deliciousness of summer tomatoes in concentrated spoonfuls. The jam’s well-balanced mix of sweet tomatoes, tangy vinegar and savory spices had me hooked after one bite.
How do I use this Sweet and Tangy Tomato Jam recipe?
This tomato jam recipe is soooooooo versatile. Seriously. You can use this jam in loads of ways. Need some inspiration?
- 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 cheese (my personal favorite!)
- You can even whisk a bit into a bloody mary to give your brunch beverage a unique flavor kick
OK, I’m going to make this Sweet and Tangy Tomato Jam recipe. How long will it keep?
This recipe makes about 3 cups, a reasonable amount that will last in the fridge for about 3 weeks. Of course, if you’re a hot water bath canner, by all means double the recipe and save a few pints for winter noshing.
That fresh taste of summer couldn’t be more welcome on chilly fall evenings.
Kitchen tools in this recipe:
Looking for more irresistible summer tomato recipes? We’ve got ‘em!
Fresh Tomato Arugula Bruschetta – Garnish with Lemon®
Tomato Salad with Avocado, Tuna, Cilantro and Lime – Kalyn’s Kitchen
Grilled Italian Bread Salad with Tomato Basil Chicken – Garnish with Lemon®
Fresh Corn, Tomato and Zucchini Salad – Recipe Girl
Pesto Pizza with Goat Cheese, Tomatoes and Arugula – Garnish with Lemon®
Sweet and Tangy Tomato Jam
Ingredients
- 3½ pounds tomatoes, chopped
- 1 medium onion, diced
- ½ cup brown sugar
- 1 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 low. Simmer until mixture is thickened like jam, almost 3 hours. You can proceed to can the jam in a hot water bath at this point or simply divide the jam and store in the fridge for a few weeks.
DessertForTwo says
mmmm! I love a good crostini with homemade jam! This one sounds delicious!
Anna says
I’m with ya. Bread, cheese, jam…does it get better? Have fun in Ohio next week!
Annette says
I made up a batch, and it turned out great! I wasn’t sure if the color would be as vibrant as the photo because my tomatoes, while ripe, weren’t that red when I chopped them up, but it was nice and red! I kind of wished I had peeled the tomatoes before chopping though, because of the bits of peel that separate off the chopped pieces.
Anna says
Hi Annette, thanks for letting us know how the recipe turned out for you. Feel free to peel the tomatoes next time if that’s what you prefer.
barbara says
how many tomatoes is 3 lbs
Anna says
It totally depends on the size of your tomatoes. Weigh them at the store or on a kitchen scale to know for sure.
Leslie says
I make your jam and love it on crostini and then topped with Eggs Benedict! Highly addictive. Had something similar while visiting Chicago and fell in love! Thank you for the recipe.
amy says
Did you remove the seeds?
Anna says
Hi Amy, I don’t remove the seeds, but if they really bother you, you certainly can. Just an extra step. Enjoy!
Heather says
Do you remove the skins or leave them on.
Anna says
Hi Heather, I’ve done it both ways: leaving the skin on and also skinning the tomatoes. Either way is still great, but obviously the skins give the jam a bit of a chewier texture in some bites. Totally up to you.
Carol says
I want to process the jam in a water bath canner but I am wondering how long for 4oz jars to process and if I should add a packet of pectin per recipe as I would like to double this recipe.
Anna says
Hi Carol, I’ve never canned this jam before, so I can’t advise you how to proceed. I’d suggest researching similar recipes that have been canned as a guideline. Good luck!
Colleen says
Water bath would be 5 minutes….the altitude I live at requires 10 minutes. To address the pectin, if it is not quite thick as I like it I sprinkle in a pack of KNOX Unflavored Gelatin. Works perfectly. I would not make over a double batch at a time. If you want more jars, I do like enough to do a canner full. Mine will hold 26 ½Pints or 40 ¼Pints I do half and half for gift giving…hope this helps!
Ashley says
This was a HUGE hit in my house! Even my picky kids loved it. I served it over pan seared garlic pork tenderloin slices. My husband is thrilled that there are two small mason jars of this deliciousness left in the fridge. He can’t wait to experiment with it!
Anna says
Yay! So glad you and your family enjoyed it! Please report back on any other delicious uses that you discover. We’re always looking for new ideas.
Cindy says
I made this yesterday. Fantastic! I doubled the recipe, and got 4 half-pint jars. I used a little bit on a grilled chase…amazing!! Lots of cooking, but will probably make more!!
Anna says
So glad you liked it, Cindy. Thanks for stopping back to let us know!
Keith Lutz says
This is my first season trying my hand at canning. I have been trying a lot of tomato recipes since I have picked over 120 lbs of tomatoes and there are a lot left to harvest from five plants.
I doubled the recipe. I peeled and seeded the tomatoes. It takes longer but makes a better product. I do mash the seeds and peels into a sieve to get the juice and seed gelatin into the mixture. I altered the recipe by adding a generous dash of cinnamon.
I ended up using about 8.5 lbs of tomatoes in total. My dutch oven was full to the brim. It took about 4 hours to reduce by 2/3. The result was about 5 pints, which I put in 1/2 pint jars. I water bathed 7 of them, because I ran out of small jars, for 10 minutes. The remaining 1.5 pints I will use right away.
Anna says
120 pounds of tomatoes? That’s impressive! Glad you gave the recipe a try and for reporting back on your results. Enjoy!
Juliana Fendez says
Hi, i love the sound of this tomato jam, can you tell me how long can i keep this for.Thanks for the blog……
Anna says
Hi Juliana, if you’re not using a hot water bath to preserve this jam, I suggest keeping it for up to three weeks in the fridge.
Meg says
…this may have been asked, but I am in a hurry and on my phone and don’t have time to read all the questions… My question is do you peal the tomatoes or remove the seeds…
Anna says
Hi Meg, it’s totally up to you. Either way makes a tasty jam.