Tomato Jam Recipe

a glass jar of tomato jam with a spoon with a wooden handle.

5 from 1 rating

Tomato jam is slightly 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.

Prep Time10

Cook Time25

Total Time35

Course: Condiments

Cuisine: American

Keyword: tomato cutney

Servings:

Author: Sarah Cook

Equipment

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