This no-canning required Sweet & Tangy Tomato Jam will steal the show whether served as an appetizer or part of the main meal. Great use for late season tomatoes!
The arrival of fall always gets me excited for new foods to cook. Most everything centers around pumpkins, squash and apples right now, but if I can make a suggestion, don’t forget about those late-season tomatoes. Many of our area farmer’s markets are closing for the season, but those that are still open have bushel baskets full of these beauties. Sweet-tasting (but not always pretty-looking), these final fruits of the season are ideal for making this addictive Sweet and Tangy Tomato Jam. And I’m not kidding when I say this stuff is ADDICTIVE.
My mom made Sweet and Tangy Tomato Jam for us last month when we were at her house for dinner. The jam’s well-balanced mix of sweet tomatoes, tangy vinegar and savory spices had me hooked after one bite.
Uses for Sweet and Tangy Tomato Jam
This jam is one incredibly versatile condiment. I’ve enjoyed it alongside several grilled meats, slathered on a sandwich, layered on bruschetta with goat cheese and even by the spoonful right from the fridge. You could even whisk a bit into a bloody mary to give your brunch beverage a unique flavor kick. Who knew tomato jam could be so adaptable?
The recipe itself is barely altered from Jennifer Perillo. I cut the sugar by a third and omitted the apple. Her original recipe calls for hot water bath canning, which is great for making a double batch and storing it well into the winter. But, if you’re a non-canner like me, you can still enjoy this Sweet and Tangy Tomato Jam as a single recipe only makes 1 1/2 pints, a reasonable amount that will keep in the fridge for weeks…if you don’t eat it all before then.
Don’t say I didn’t warn you.
Recommended Equipment:
How to Make Sweet and Tangy Tomato Jam
Ingredients
- 3 1/2 pounds tomatoes, chopped
- 1 medium onion, diced
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon coriander
- 1/4 teaspoon cumin
- 1/4 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.
Recipe Notes
Adapted from Jennifer Perillo
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 176kcal Calories from fat 4 | |
| % Daily Value | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Sodium 305mg | 13% |
| Carbohydrate 43g | 14% |
| Dietary Fiber 3g | 12% |
| Sugars 40g | |
| Protein 2g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
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!