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A Simple Recipe for Tomato Jam
A Simple Recipe for Tomato Jam
Preserve summer’s bounty well into fall with this simple recipe for tomato jam. You can slather this irresistibly sweet and savory jam on everything from toast to pizza!
Tomatoes are a summer favorite and for good reason
Tomatoes are my favorite! This might sound heavy on the nostalgic side, but the smell of the stem and leaves sends me back to when I was 8 years old, running in my dad’s tomato fields behind our house. Acres and acres and rows and rows of ripe red tomatoes. My cousin and I would pick them right off the vine and eat them like apples. We may have even snuck a salt shaker out of the house and kept is stashed by the fence. It is a memory that is burned into my brain like it was yesterday.
I grow tomatoes in my own home garden now and will sometimes just go out there and rub my fingers through the leaves. The care-free days of summer all resurrected by the smell of a tomato… man I need a life!
I’m so excited to preserve the last bit of the laid back summer vibes and the late season harvest of fresh California grown tomatoes with this delightfully sweet and surprisingly smoky Tomato Jam.
I seriously can’t stop putting it on everything!
Let’s make this recipe for Tomato Jam shall we?!
I started with an assortment of tomatoes. These heirlooms were so dense and meaty that I could not pass them up. I think they added a tremendous depth of flavor to the jam too. If you are able to find some at your farmer’s market or grocery store, I highly recommend. I also used some yellow pear tomatoes that I picked up for super cheap, and also some traditional red tomatoes.
Unlike my adventures in the fields, I did give these tomatoes a thorough cleaning before starting the process.
Roughly chop the tomatoes (about 4 lbs.) along with one onion and place in a stock pot.
Mix in the rest of the ingredients (sugars, vinegars, spices, and lemon) and simmer for about 3 hours. That’s it. Your culinary feat is complete!
As you can see, the consistency is very similar to a traditional fruit jam so you can slather it on almost anything you can think of…
I think my favorite was covering my cream cheese topped toast with it. The flavors do a happy dance in your mouth.
I also made individual pizzas last week for dinner and I topped mine with a big heaping helping of tomato jam. So yum!
You can use it on your morning eggs, as a topping on your favorite steak, or even mix it into your next batch of guacamole!
Smoky, sweet and savory all packaged into one dense and delicious condiment, this simple tomato jam recipe really has it all!
Need more recipe inspiration for all of those summer tomatoes? We have you covered!
When tomato season is booming get on board with really showcasing nature’s beautiful bounty!!!
We featured No Crumb’s Left’s, Tomato Confit recipe from her cookbook recently because it is the perfect way to preserve easy and delicious way to preserve fresh summer tomato flavor, plus it’s super versatile.
Use it as a soup or sauce base, a salad dressing, toss it with pasta or tuna, or mix it into mayo, guacamole or crème fresh for a condiment with tomato kick.
These confit tomatoes are even delish blended as a fresh tomato ketchup! Just add a sprinkle of salt and a touch of balsamic, then blend into a smooth paste. Delicious!
This simple summer salad from This Mess is Ours is a fast and delicious way to use up lots of ripe tomatoes and delicious avocados too!
California avocados are cultivated with uncompromising dedication to quality and freshness, by more than 3,500 growers, on approximately 54,000 acres throughoutCentral and Southern California. The Golden State’s terroir and coastal climate of this region provides ideal growing conditions to produce delectable avocados.
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Tomato Jam recipe
- large stock pot
- 4 pounds ripe tomatoes any one variety or a mixture will do
- 1 yellow onion chopped
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon fresh ginger grated
- 2 tablespoons lemon juice from about half a lemon
- Chop the tomatoes into large chunks. Add to a large stock pot along with the onions and all the other ingredients. Stir to combine.
- Heat the stock pot over medium heat on the stove and bring to a boil. Reduce the heat to low and simmer for 2.5-3 hours until a jam consistency is achieved
- Place in an air tight container and keep in the fridge for up to two weeks.