Tomato Jam Recipe
I was introduced to a tomato jam when I was in Seattle at the beginning of the year. I had ordered a healthy breakfast and it was an egg white omelet with poblano peppers and tomato jam on top. Trying just this one recipe I was instantly hooked.
Later that day I sourced some tomato jam while we were at the Pike Place Market. Now that it is long gone I have to source my own Tomato Jam Recipe.
We had an abundance of little cherry tomatoes this summer so I decided to make my own recipe using them. You could also use roma tomatoes.
This is a good recipe as it is simple and you don’t have to spend time seeding and peeling tomatoes which can always be a chore.
This is not a spicy tomato jam but one that is sweet and savory. I think I have just the right amount of heat with a scant teaspoon of red pepper flakes. It just gives a warming feeling to it.
To make a great tomato jam recipe you simple need great produce. Make sure your tomatoes are wonderful tasting and that is half the battle. You want fresh tomatoes that are unblemished and ripe.
To know if a tomato is ripe it will yield slightly to pressure when gently squeezed and have a slightly fragrant aroma. If they have a pungent aroma they are probably over ripe and shouldn’t be used.
How Do You Make Tomato Jam?
The recipe comprises of tomatoes, onions, green pepper, and garlic, which are all pretty standard.
It is then spiced up with red pepper flakes, sugar, pickling salt, cinnamon, ginger, allspice and cider vinegar. All of these ingredients make the perfect tomato jam recipe, you will love it.
Another tip that you need to know is that you can’t use iodized salt for canning. Use a pickling salt which can also be called canning salt or preserving salt. Pickling salt is a pure granulated salt (sodium chloride). Iodized salt can turn your produce black in color and your liquid cloudy.
Kosher salt can also be substituted but because it is so much coarser you need more salt, about 50% more and it also takes longer to dissolve. 1 1/2 tsp. of Kosher salt would equal 1/2 tsp. pickling salt. I just stick to using pickling salt so I don’t have to change measurements in the recipe.
Would you like it a bit spicier? Just amp up the amount of red pepper flakes! You can always taste this as it goes to see the spice level that you are comfortable with.
There is no need for any pectin in this recipe, it will thicken as you cook. Just boil it gently while stirring occasionally until the mixture is just thick enough to mound on a spoon.
What Do You Eat with Tomato Jam?
We have had a tomato chutney or chili many times and have always loved it with Tourtiere for the holidays! A tomato jam is very similar to these and goes perfectly with the savory meat pie.
So what to you use this condiment for along with my amazing omelet I had or tourtiere? Try it with these yummy choices:
- Add it to a grilled cheese sandwich or a ham and brie!
- Dollop onto soup along with sour cream, great with a Middle Eastern lentil soup.
- Try it with eggs of any kind, scrambled, sunny side up, omelet.
- Makes a great condiment for a burger!
- Douse it onto a hot dog!
- Smear it on fish or pork!
- Use it with cream cheese on a bagel.
- Serve it with a charcuterie.
- Slather it on a cracker with cheese as shown above.
- Spread on as a base for a savory tart or a pizza.
- Mix it into cream cheese with mayonnaise as a party dip.
- Use it in a meatloaf instead of BBQ sauce or ketchup.
- Make it in small 4 oz. jars and give it as a gift.
- Serve it with Tourtiere (savory meat pie) for the holidays
Can You Freeze Tomato Jam?
If canning is just not your thing don’t get your buns in a knot, you can freeze this tomato jam just fine and use it jar by jar or give it away as gifts.
How long does tomato jam last? Stored in the refrigerator the tomato jam will also last for about 3-4 weeks after opening.
Another thing to note is that you have to adjust cooking times for high altitude canning. This is required here in Calgary as we are above 3,000 feet. It is an easy solution if you follow this guide.
You can easily make double batches of this recipe if you would like to make more. Some other of our recent favorites for canning are Pickled Green Beans, Quick Pickled Onions and Spicy Refrigerator Pickles.
Jams, jellies and mustards have been popular too, both sweet and savory. Recently we made a Blueberry Rhubarb Jam and also in the past Brandied Cinnamon Apple Preserves, Crabapple Jelly, Red and Green Pepper Jelly, Jalapeno Jam and Homemade Sweet Hot Mustard.
Canning is one of our favorite things to do with great fall and summer produce.
Tomato Jam Recipe
- 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
- 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.
- 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.
- 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.
- 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.
- Transfer jars to a towel lined surface and let rest until they come to room temperature. Make sure jars have sealed.
- Refrigerate any unsealed jars for up to 3-4 weeks.
Recipe adapted from Best of Bridge Home Preserving.