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Tomato Jam? Yes, it’s real and it’s spectacular! Slight sweet and perfectly spiced, with that signature tomato acidity for bright flavor, this easy recipe is an excellent way to use up your summer tomato harvest.
If your tomato vines are especially prolific this year or your local CSA gives you box after box of tomatoes, you’ve probably experienced tomato fatigue.
The answer, to “what to make next”, my friend, is tomato jam.
Tomato jam is a bit like if relish and chutney had a delicious garden-fresh baby. I love smearing it on a bagel or crusty baguette, but it’s also excellent mixed with cream cheese to make a dip or served with salmon cakes or cast iron potatoes to jazz them up.
Ingredient Notes
- Tomatoes – Any variety you’re growing will work here, aside from cherry or grape tomatoes. Save those for cherry tomato sauce.
- Salt and baking soda – You know what the salt does, and the baking soda helps tame some of the acidity from the tomatoes without using more sugar. We want enough acid for brightness, not enough to give you heartburn for the next week.
Storage
Refrigerate: You can divide the tomato jam into jars or other airtight containers and refrigerate for up to 1 week.
Freeze: Store the tomato jam in jars or airtight containers with at least an inch of headspace or in freezer bags. Freeze for up to 3 months; thaw in the refrigerator before using.
Pro Tips/Recipe Notes
- You can use canned whole tomatoes or stewed tomatoes for this recipe if you have them on hand. As long as you start with 3 cups of chopped and cooked tomatoes, it doesn’t matter what their source is.
- If your tomatoes are extra juicy (yum!) the process of cooking them down (steps 9-11 in the printable recipe card below) may take slightly longer.
- Because this recipe isn’t being canned, you can play around with the proportions a bit—add more sugar for a sweeter jam, for example, or put in extra balsamic vinegar if you’re a fan.
- Speaking of the balsamic vinegar! I recommend using a syrupy aged vinegar, which adds the most depth and sweetness to this tomato jam recipe. My favorite is Nonna Pias (I can get it at Costco), but use what works best for you.
Tomato Jam Recipe
Ingredients
- 2 lbs tomatoes {to yield 3 cups chopped and cooked}
- 1/4 tsp allspice
- 1/2 tsp ground cinnamon
- 1/4 tsp smoked paprika
- 1/8 tsp ground cloves
- 1 tsp lemon juice
- 1 tsp lemon rind
- 1 tsp balsamic vinegar
- 1 tbsp brown sugar
- 1 tbsp sugar
- 1/2 tsp kosher salt
- 1/8 tsp baking soda
Instructions
- Rinse your tomatoes. Using a paring knife, remove the stem/core from the tomatoes. Place in a large bowl.2 lbs tomatoes
- Fill a large saucepan with water and bring it to a boil.
- Prepare a large bowl with ice water. Set aside.
- Add the tomatoes to a pot of boiling water and parboil them until you see the skins start to come off the tomatoes (about 1-2 minutes).
- Use a slotted spoon and remove the tomatoes and place in the ice water.
- Working with the tomatoes one at a time, remove any skin that hasn’t already slipped off.
- Cut tomatoes in half, removing as many seeds as you can.
- Roughly chop tomatoes.
- Heat the chopped tomatoes in a heavy-bottomed saucepan over medium heat for 10-15 min. Stir often to prevent them from burning.
- Depending on your desired texture, use a potato masher or pastry cutter for a smoother consistency.
- Add the other ingredients, and increase the heat to medium-high. Stir constantly at a rolling boil for 2 minutes.1/4 tsp allspice, 1/2 tsp ground cinnamon, 1/4 tsp smoked paprika, 1/8 tsp ground cloves, 1 tsp lemon juice, 1 tsp lemon rind, 1 tsp balsamic vinegar, 1 tbsp brown sugar, 1 tbsp sugar, 1/2 tsp kosher salt, 1/8 tsp baking soda
- Remove the pan from heat. Skim any foam.
- Allow to cool and serve.
Notes
- Makes ~1.5 cups
- Because this recipe isn’t being canned, you can play around with the proportions a bit—add more sugar for a sweeter jam, for example, or put in extra balsamic vinegar if you’re a fan.
- If your tomatoes are extra juicy (yum!) the process of cooking them down (steps 9-11 above) may take slightly longer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love, love, love this recipe! So much flavour and I love the little background hint of spice. Will definitely make this again.