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!
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.
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.
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
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.
Absolutely! This jam will keep in the freezer for up to 3 months. Simply defrost overnight in the refrigerator before using.
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.
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.
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
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
Did you make this recipe? We'd love to hear your thoughts!
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Recipe
Easy Homemade Tomato Jam
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
Nutrition info not guaranteed to be accurate.
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.
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.
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!
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!
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.