I bottled sun-ripened tomato jam that turns plain toast into an unexpectedly brilliant showstopper.

Jump to Recipe

I’m obsessed with this tomato jam because it tastes like summer collapsed into a jar. Bright, tangy ripe tomatoes sing through every spoonful, and that little hit of freshly grated ginger wakes the whole thing up.

I smear it on toast, pile it onto sharp cheese, and suddenly ordinary snacks feel dangerous. But it’s not flashy.

Just honest, sticky, impossible-to-stop eating. I reach for it when I want bold flavor without fuss.

And yes, I hoard jars in the fridge like a greedy squirrel. Try saying no when the jar’s open.

You won’t. I am not proud of it really.

Ingredients

Print Recipe (No Advertisments)

Ripe tomatoes: Juicy base, kind of sweet and savory, gives the jam its body.
Sugar: Balances acidity, makes it jammy and spoonable — comfort in a jar.
Fresh lemon juice: Brightens everything, keeps it tangy and not cloying.
Kosher salt: Brings out tomato flavor, makes the whole thing pop a bit.
Grated ginger: Adds warm zing; use less if you don’t love it.
Minced garlic: Earthy bite, a little savory backbone under the sweetness.
Red pepper flakes or jalapeno: Gives heat, wakes up the jam a touch.
Ground cinnamon: Subtle warmth and cozy spice, optional but I like it.
Apple cider vinegar: Balances sweetness, gives a gentle tang and freshness.

Ingredient Quantities

2 pounds ripe tomatoes, peeled and coarsely chopped (about 6 to 8 medium)

1 cup granulated sugar

2 tablespoons fresh lemon juice

1 teaspoon kosher salt

1 tablespoon freshly grated ginger (or less if you dont love it)

1 clove garlic, minced

1/2 teaspoon red pepper flakes, or 1 small jalapeno seeded and finely chopped for heat

1/4 teaspoon ground cinnamon (optional but I like it)

2 tablespoons apple cider vinegar (helps balance the sweetness)

How to Make this

Print Recipe (No Advertisments)

1. Peel and coarsely chop 2 pounds ripe tomatoes, removing cores; you can score the skins, blanch in boiling water 30–60 seconds, then shock in ice water for easy peeling.

2. Put the chopped tomatoes into a wide heavy bottomed pot along with 1 cup granulated sugar and 2 tablespoons fresh lemon juice.

3. Add 1 teaspoon kosher salt, 1 tablespoon freshly grated ginger (use less if you dont love it), 1 minced garlic clove, 1/2 teaspoon red pepper flakes or 1 small seeded finely chopped jalapeno, and 1/4 teaspoon ground cinnamon if using.

4. Stir everything to combine, bring to a boil over medium-high heat, then reduce to a steady simmer.

5. Let it simmer, stirring often and breaking up tomato pieces with a wooden spoon or potato masher, until it’s thick and jammy, about 40 to 60 minutes depending on how hot your stove is.

6. Skim off any foam that rises to the top now and then for a clearer jam, and taste after about 30 minutes; add more sugar, lemon juice or vinegar to balance if needed.

7. When the jam coats the back of a spoon and has reduced to about one third of the starting volume, stir in 2 tablespoons apple cider vinegar and simmer 2 more minutes.

8. Remove from heat, let cool slightly, then use an immersion blender for a smoother texture or leave it chunky if you like.

9. Spoon into clean jars, cool to room temperature, then refrigerate for up to 3 weeks or process in a hot water bath for longer shelf life.

Equipment Needed

1. Large heavy bottomed pot for simmering the tomatoes
2. Cutting board and a sharp chef knife for coring and chopping
3. Slotted spoon or spider and a bowl of ice water for blanching and shocking skins
4. Wooden spoon and a potato masher to break up and stir the jam
5. Measuring cups and spoons for sugar, lemon juice and spices
6. Immersion blender for smoothing, or a sturdy ladle if you want chunky jam
7. Clean jars with lids, or heatproof jars if you plan to do a hot water bath
8. Fine mesh skimmer or spoon to remove foam and a trivet or cooling rack for jars

FAQ

What if my tomatoes are watery will the jam still set? Yes. Cook longer to reduce the liquid until it thickens and coats a spoon. You can also start with less sugar and finish by simmering down more. If you want it faster, mash the tomatoes a bit first so they break down quicker.

Do I have to peel the tomatoes? No, but peeling gives a smoother jam. To peel easily, score the bottoms, blanch in boiling water 20 to 30 seconds, then plunge into ice water and the skins slip off. If you dont mind bits, skip peeling and save time.

How spicy will it be with jalapeno or red pepper flakes? Depends on how much you use. One small seeded jalapeno gives a gentle kick. Use less ginger or red pepper flakes if you like it mild. You can always add more heat later, you cant take it away once its in there.

How long does it keep? Refrigerated, it should be good for 2 to 3 weeks in a clean jar. You can freeze it up to 6 months. If you want shelf stable jars, follow a tested water bath canning recipe and processing times before storing at room temp.

Can I tweak the sweetness or tang? Totally. Add more sugar if you want sweeter, or another tablespoon or two of apple cider vinegar or lemon juice for tang. Taste as it cooks and adjust near the end, a little goes a long way.

What do I serve it with? So many things. Slather on toast, serve with cheese and crackers, spoon onto grilled chicken, or use as a topping for burgers. It even makes a great glaze for roasted veggies.

EASY TOMATO JAM Recipe Substitutions and Variations

Sugar: swap with 3/4 cup honey or maple syrup for a richer flavor, but reduce cooking time a bit since they brown faster and the jam may set softer.
Lemon juice: use 2 tablespoons white wine vinegar or lime juice if you want a brighter, slightly different tang.
Fresh ginger: use 1/2 to 1 teaspoon ground ginger or omit and add a pinch of allspice for warmth if you really dont like the fibrous bite.
Apple cider vinegar: replace with 2 tablespoons balsamic vinegar for a deeper, sweeter note, just watch the color get darker.

Pro Tips

– If you want a clearer, brighter jam, skim the foam as it forms and stir less aggressively. Too much stirring makes it cloudy and slows down reduction, so break up tomatoes gently with a potato masher only when needed.

– Taste as you go and adjust sweetness and acid little by little. Start with the recipe amounts, then add sugar or lemon/vinegar in teaspoons, not tablespoons. Acid brightens tomato flavor, so a touch more lemon or vinegar near the end can rescue a flat batch.

– Control the texture by timing the blender. If you like it chunky, mash by hand and stop when most pieces are broken but still visible. For smooth, warm it slightly and pulse with an immersion blender, then cool quickly in a shallow pan to stop cooking. Over-blending and overcooking both make it pasty.

– If you plan to store long term, sterilize jars and process in a hot water bath for the recommended time. For fridge-only use, cool completely before sealing and keep in the coldest part of the fridge; it usually keeps best when you wait 24 hours before tasting, flavors meld and mellow overnight.

EASY TOMATO JAM Recipe

Recipe by Bob Jones

0.0 from 0 votes

I bottled sun-ripened tomato jam that turns plain toast into an unexpectedly brilliant showstopper.

Servings

servings

Calories

164

kcal

Equipment: 1. Large heavy bottomed pot for simmering the tomatoes
2. Cutting board and a sharp chef knife for coring and chopping
3. Slotted spoon or spider and a bowl of ice water for blanching and shocking skins
4. Wooden spoon and a potato masher to break up and stir the jam
5. Measuring cups and spoons for sugar, lemon juice and spices
6. Immersion blender for smoothing, or a sturdy ladle if you want chunky jam
7. Clean jars with lids, or heatproof jars if you plan to do a hot water bath
8. Fine mesh skimmer or spoon to remove foam and a trivet or cooling rack for jars

Ingredients

2 pounds ripe tomatoes, peeled and coarsely chopped (about 6 to 8 medium)
1 cup granulated sugar
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1 tablespoon freshly grated ginger (or less if you dont love it)
1 clove garlic, minced
1/2 teaspoon red pepper flakes, or 1 small jalapeno seeded and finely chopped for heat
1/4 teaspoon ground cinnamon (optional but I like it)
2 tablespoons apple cider vinegar (helps balance the sweetness)

Directions

Peel and coarsely chop 2 pounds ripe tomatoes, removing cores; you can score the skins, blanch in boiling water 30–60 seconds, then shock in ice water for easy peeling.
Put the chopped tomatoes into a wide heavy bottomed pot along with 1 cup granulated sugar and 2 tablespoons fresh lemon juice.
Add 1 teaspoon kosher salt, 1 tablespoon freshly grated ginger (use less if you dont love it), 1 minced garlic clove, 1/2 teaspoon red pepper flakes or 1 small seeded finely chopped jalapeno, and 1/4 teaspoon ground cinnamon if using.
Stir everything to combine, bring to a boil over medium-high heat, then reduce to a steady simmer.
Let it simmer, stirring often and breaking up tomato pieces with a wooden spoon or potato masher, until it's thick and jammy, about 40 to 60 minutes depending on how hot your stove is.
Skim off any foam that rises to the top now and then for a clearer jam, and taste after about 30 minutes; add more sugar, lemon juice or vinegar to balance if needed.
When the jam coats the back of a spoon and has reduced to about one third of the starting volume, stir in 2 tablespoons apple cider vinegar and simmer 2 more minutes.
Remove from heat, let cool slightly, then use an immersion blender for a smoother texture or leave it chunky if you like.
Spoon into clean jars, cool to room temperature, then refrigerate for up to 3 weeks or process in a hot water bath for longer shelf life.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.