Tomato Jam Recipe
Tomato Jam Recipe Author: Tara Noland Tomato Jam Recipe Recipe Type : Condiment Cuisine: American Author: Tara Noland Prep time: 20 mins Cook time: 55 mins Total time: 1 hour 15 mins Serves: 4 - 8 oz. jars Tomato Jam Recipe is a fantastic condiment to go with so many entrees. It blows a simple ketchup away! Make some also to give as presents for the holidays!
  • 6 cups cherry or roma tomatoes, chopped (or a combination of both)
  • 1 medium onion, diced
  • ½ green pepper, diced
  • 2 cloves garlic, minced
  • 1½ cups granulated sugar
  • 1 scant tsp. red pepper flakes
  • 1½ tsp. pickling or canning salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • ½ tsp. allspice
  • 1½ cups cider vinegar
  1. You can skin the larger roma tomatoes by putting an "x" in the bottom of them with a knife. Drop them in boiling water for a minute and then remove. This will allow the skin to just peel off. I left the cherry tomatoes with the skins on.
  2. In a large heavy-bottomed pot add all ingredients and stir well. Bring to a boil over medium heat while stirring often. Reduce heat and cook for about 45 min. or until mixture mounds on a spoon.
  3. Ladle into sterilized jars to ½" below the rim. Remove air bubbles and add more jam as needed. Wipe rims and place on sterilized lids. Tighten rings to fingertip-tight.
  4. Process jars in a boiling water canner for 10 min. Take lid off and turn off stove but leave jars in the water for 5 min.
  5. Transfer jars to a towel lined surface and let rest until they come to room temperature. Make sure jars have sealed.
  6. Refrigerate any unsealed jars for up to 3-4 weeks.
Recipe by Noshing With the Nolands at