This easy Tomato Jam recipe was given to me by my mother-in-law. It’s delicious!
Fresh garden tomatoes are simmered in a sweet and savory mixture of sugar, vinegar and seasonings to create a spread and condiment you’ll love!
It will up-level every recipe from sandwiches to burgers, eggs, and veggies! Make it with red or green tomatoes.
This post may contain affiliate links. Please read our disclosure policy.
What is Tomato Jam?
- Thick and hearty, tomato jam is a sweet and savory tomato-based condiment.
- This jam is sweet (as a jam should be) with a tangy kick and a little bit of heat (if you’d like).
- It’s easily made on the stove and keeps weeks in the fridge, no canning is required!
- This fast and easy condiment to impress at your parties, picnics, and BBQs.
- This is one of those amazing ‘garden gifts’ to make if you have an abundance of summer tomatoes. Everyone loves a homemade jar of tomato jam. Best of all, it will freeze for up to 6 months!
Ingredients & Variations
Tomatoes – No need to blanch and peel tomatoes for tomato jam! Any fresh tomatoes will do, however, fresh Roma’s are the best because they have thin skins and are as meaty as canned Marzano’s.
Sugar – Honey is a natural sweetener that melts easily into tomato jam. Brown sugar, molasses, or even sugar-free Swerve can be used, however, the end result might not be as jelly-like as the original recipe calls for.
Seasonings – Apple cider offsets the acidity of the tomatoes, but the level of serrano chile is up to you. Meet your heat and use as much or as little as you like. A dash of cayenne pepper, Tabasco sauce, or a splash of Sriracha can be switched out for minced chiles.
Add-Ins Cracked black pepper, diced shallots, or bacon bits will make your tomato jam recipe stand out!
How to Make Tomato Jam
This fancy condiment is so easy to make, just three simple steps!
- Bring all ingredients to a boil.
- Simmer.
- Cool & serve.
Seriously. That’s all.
How to Serve Tomato Jam
What doesn’t go with tomato jam?!
- Top a crostini with cream cheese or goat cheese and a bit of tomato jam.
- Add a smear to a bacon-grilled cheese sandwich or a BLT.
- Add it to a burger, hot dog, or avocado toast.
- Add it to charcuterie boards.
Tips for the Best Jam
- If the jam is too loose after 30 minutes, continue cooking until the desired thickness is achieved.
- Use fresh ripe tomatoes for the best flavor.
- Tomatoes do not need to be peeled or seeded.
- Keep tomato jam refrigerated in a sealed container for up to 10 days. Freeze portions in zippered bags for up to 6 months!
Did you make this Tomato Jam? Leave us a rating and a comment below!
Ingredients
- 1 ½ pounds ripe tomatoes diced, about 4 cups
- ⅓ cup granulated sugar or honey
- 2 tablespoons apple cider vinegar
- ⅓ cup water
- 1 jalapeño or serrano chile, minced, optional
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
- ⅛ teaspoon cumin
Instructions
- Combine all ingredients in a medium saucepan.
- Bring to boil. Reduce heat to simmer and cook 60-70 minutes or until thickened and jammy.
- Cool before serving.
Notes
- If the jam is too loose, continue cooking until the desired thickness is achieved.
- Use fresh ripe tomatoes for the best flavor.
- Tomatoes do not need to be peeled or seeded.
- Keep tomato jam refrigerated in a sealed container for up to 10 days. Freeze portions in zippered bags for up to 6 months!
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dip, Sauce
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This is delicious! It’s the best thing to make at the end of summer when you have too many tomatoes. Instead of the jalapeño peppers I added two big squirts of Sriracha.
Beth, that sounds amazing! Sriracha is a great swap that adds just the right amount of heat and depth.
I made this recipe using cherry tomatoes. I always have a mixture of cherry tomatoes with some perfectly good and some starting to get dry and wrinkled within a short period of time. I hated wasting them. I found this wonderful recipe. I used 4 cups of cherry tomatoes. I added 1/3 cup of Truvia Sweet Complete, granulated,3 tablespoons apple cider vinegar,⅓ cup water,1/4 tsp of salt,1/2 teaspoon cinnamon,1/4 tsp red pepper flakes, 1/8 tsp cumin,1 tsp of cornstarch. I put the cherry tomatoes into a small saucepan and added the rest of the ingredients except the cornstarch. I bring it to a boil and then turn heat to med-low. When you hear the cherry tomatoes popping let them pop and burst for about 3 minutes. Then mash them either with the spoon against the side of the pan or with a potato masher. Let it simmer until most of the water is absorbed. Then if you want add 1 tsp of cornstarch mixed with 2 tsp of water. Stir well until it reaches the desired jammy thickness. If you don’t want to use the cornstarch just let it simmer until it reaches the desired consistency. Let it cool. Put it into a regular jar with a lid. Refrigerate. My cherry tomato jam is a hit and no more wasted cherry tomatoes.
Thanks for sharing your alterations, Janet. That sounds great!
I made this just like the recipe calls for. If I make it again, I will scald, rinse and get the peels off before dicing. Cooking them down in the jam did not remove the skins the way I like. Taste was great—after I picked through and removed the little rolls of skin.
So glad you enjoyed it, Susan!
Holly,
This tomato jam is the bomb!
Is this something that I can make a large batch and process it through canning jars?
Pam
I haven’t tried canning so I can’t say for sure. If you try it I would love to hear how it turns out!
really simple.. let cool before tasting (burnt top of mouth) different but good.. great with extra Roma’s.. would like to can for long term storage.. will make again..
I have been looking for a tomato jam recipe since I went on holiday to Greece some3 years ago…no luck. So when I found your recipe I immediately gave it a try. OMG it is so very good, I am sure it will become a firm family favourite! Thank you for sharing this excellent recipe ❤️
So glad you loved it Roberta!