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+ servings
A jar of tomato jam next to tomatoes on a table

Tomato Jam recipe

Susan Phillips
Slather this sweet and savory recipe for tomato jam on everything from toast to pizza!
3.72 from 63 votes
Prep Time 10 minutes
Cook Time 3 hours
Course Side Dish
Cuisine American
Servings 3 cups
Calories 404 kcal

Equipment

  • large stock pot

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Recipe can be doubled.
 
*Nutrition is calculated for 1 cup of tomato jam. 

Nutrition

Calories: 404kcalCarbohydrates: 99gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 45mgPotassium: 1589mgFiber: 9gSugar: 87gVitamin A: 5053IUVitamin C: 95mgCalcium: 115mgIron: 3mg
Keyword lemon, tomato
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