Tomato jam? If you love savory jams or jellies like hot pepper jelly, you’re going to love this tomato jam. An amazing sweet, savory and spicy spread. Imagine it on creamy goat cheese on crackers or crostini. Oh my!
I loved the first time I had it as part of a charcuterie board at a fancy restaurant. Then I discovered how easy it is to make at home with all those lovely garden tomatoes in abundance right now. The great thing about this recipe (loosely adapted from the National Center for Home Food Preservation) is that you can make a small batch and keep it in the fridge for about a month or you can make a large batch and safely preserve it in a water bath for a year.
I chose to can a batch in small jars perfect for little get togethers, Friday night wine and cheese with my hubby or for gift giving (spoiler alert for anyone one my Christmas list)!
Tomato Jam Recipe
- canning jars
- 4 cups prepared tomatoes (see instructions) 3-4 pounds of fresh tomatoes
- 3-4 tsp hot pepper flakes
- 2 tsp fresh grated ginger
- 1/4 cup lemon juice
- 1 box No Sugar Needed powdered pectin
- 1 cup sugar
To Prepare Tomatoes
- Choose nice flavorful, fully ripe tomatoes and wash.
- Peel tomatoes for a smooth finish without any loose skin and for added safety. To peel tomatoes, slice a small X on the bottom of each tomato just through the peel. Place in boiling hot water for 1-2 minutes. Remove from water, cool and peel.
- Chop tomatoes.
- Place tomatoes in saucepan and bring to simmer. Cover and simmer for 10 minutes (15-20 minutes if using slicing tomatoes), stirring frequently to prevent scorching. Tomatoes should be soft with some of the liquid starting to evaporate.
- Wash jars, check for any chips or cracks and sterilize by boiling for 10 minutes or placing in 225°F oven for 10 minutes. See Sterilizing Jars for details.
- In large saucepan, combine 4 cups prepared tomatoes, hot pepper flakes, ginger, lemon juice and No Sugar Needed powdered pectin. Stir until pectin is fully dissolved.
- Bring to full boil over high heat, stirring frequently.
- Add sugar. Stir constantly and return mixture to a full rolling boil for 3 minutes.
- Pour into hot, sterilized jars leaving a 1/4 inch headspace.
- Wipe rim of jars and apply 2 piece lids tightening ring fingertight Place jars in hot water bath and process for 5 minutes.
- Allow jars to rest in canner for 5 minutes, then remove and allow to cool.
- Enjoy within one year. Once open, keep jam in the fridge for up to two weeks.
The National Centre for Home Food Preservation says sterilizing jars is not needed if cans are processed in a hot water bath for 10 minutes or longer. In this recipe, it is safe to skip the sterilizing step if you: wash and heat jars and process the filled jars in a hot water bath for 10 minutes.
Put that delicious jam on a burger or just about anything else coming off the BBQ! Goodbye ketchup.
Looking for some different spice combinations? Check out some of these options from fellow foodies who also like jammin’ with tomatoes.
Marissa over at Food in Jars has a no pectin canning recipe that starts in the oven! It looks mighty fine and I can only imagine the good things that happen while those tomatoes are roasting!
Mark Bittman has a small batch recipe in the NY Times with lime juice, cumin, cloves and cinnamon.
Kate at Cookie + Kate makes a 1 cup batch of jam with cherry tomatoes and turns it into a Tomato Jam and Mozza Panini that looks very posh.
Safe Canning Check!
Just be aware, not all tomato jam recipes can be safely preserved by water bath canning, remember tomato products need added acid. Any recipe that includes oil is also not a safe candidate for canning – those Clostridium Botulinum pathogens love low acid, moist, low oxygen environments!
What do you think? Are you up for trying some tomato jam?
Looking for more on canning tomatoes? Check out :
Want to learn more? How about a preserving workshop with Getty? Call today as fall dates are booking quickly. Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.