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.
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.
More summer tomato recipes
Fresh Tomato Arugula Bruschetta - Garnish with Lemon®
Tomato Salad with Avocado, Tuna, Cilantro and Lime - Kalyn's Kitchen
Fresh Corn, Tomato and Zucchini Salad - Recipe Girl
Pesto Pizza with Goat Cheese, Tomatoes and Arugula - Garnish with Lemon®
Easy Homemade Tomato Jam
- 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
- 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.
- 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.
Nutrition info not guaranteed to be accurate.