Easy Homemade Sweet and Savory Tomato Jam Recipe

Transform your end-of-summer tomato bounty into a delectable tomato jam!

Discover the unexpected delight of tomato jam! This versatile condiment showcases the natural sweetness of ripe tomatoes, enhanced with warm spices and a hint of heat. Perfect for elevating sandwiches, complementing grilled meats, or simply spreading on toast, this tomato jam is a must-try recipe for any home cook.

Our tomato jam recipe strikes the perfect balance between simplicity and flavor. We’ve distilled the essence of summer into a jar, combining juicy heirloom tomatoes with aromatic ginger, cinnamon, and a touch of red pepper flakes for an irresistible kick. This easy-to-make preserve is the ideal way to savor the taste of sun-ripened tomatoes long after the season has passed.

While the cooking process requires patience, the results are well worth the wait. As the jam simmers, it will reduce significantly, concentrating the flavors and creating a rich, spreadable consistency. For those who prefer a thicker jam, we’ve included an optional step using liquid pectin to achieve the perfect texture.

Get ready to elevate your culinary creations! This tomato jam shines as a gourmet touch on BLTs, adds depth to grilled cheese sandwiches, and pairs beautifully with grilled fish or burgers. It’s a versatile condiment that will quickly become a staple in your kitchen.

Sweet and Tangy Tomato Jam

Ingredients

• 3 pounds best quality tomatoes, cored and chopped
• 2 cups granulated sugar
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon freshly grated ginger
• 2 teaspoons red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cumin
• 2 tablespoons liquid pectin (optional)

Directions

1. Prepare for canning: Sterilize 3 half-pint jars by boiling them in a large pot for 10 minutes. Keep jars in hot water until ready to use. Warm the lids and bands in simmering water, then remove from heat and set aside.
2. Create the jam: In a large, heavy-bottomed pot, combine tomatoes, sugar, lemon juice, ginger, red pepper flakes, salt, cinnamon, and cumin. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer, stirring occasionally, until the mixture reaches a thick, jam-like consistency, about 2 1/2 hours. For a thicker consistency, stir in pectin (if using) and simmer for 1 minute more.
3. Can the jam: Carefully ladle hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe jar rims clean, apply lids, and screw on bands until just tight. Process jars in boiling water for 15 minutes. Remove from water and let cool undisturbed for 6 hours or overnight to ensure a proper seal.