Last Updated: November 9, 2026
Tomato jam is a thick, glossy spread that sits between a preserve and a chutney: sweet from sugar, tangy from vinegar, and warm with spices. It is cooked down slowly until it turns dark red and sticky. This small-batch recipe yields about two cups and keeps in the refrigerator, so no canning equipment is needed. Spread it on toast, burgers, or a cheese board.
What the Jam Tastes Like
The flavor is closer to ketchup’s sophisticated cousin than to fruit jam. Ripe tomatoes provide natural acidity and body, brown sugar rounds it out, and vinegar keeps it lively. Ginger, garlic, and a little chile give a gentle savory edge. The balance is adjustable: add more vinegar for tang or more sugar for a sweeter spread.
Ingredients
- 2 pounds (900 g) ripe tomatoes, cored and chopped (about 5 cups); plum or heirloom varieties work well
- 1 cup (200 g) light brown sugar, packed
- 1/3 cup (80 ml) apple cider vinegar
- 2 tablespoons fresh lemon or lime juice
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika or ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon red pepper flakes, or to taste
- 1 small shallot, finely diced, optional
Instructions
- Chop the tomatoes into 1/2-inch pieces, keeping the skins and seeds for a rustic jam. For a smoother jam, score and blanch the tomatoes for 30 seconds, then peel them.
- Combine the tomatoes, sugar, vinegar, lemon juice, garlic, ginger, salt, paprika, cinnamon, red pepper flakes, and shallot in a wide, heavy pot (a 4-quart Dutch oven works well).
- Bring to a boil over medium-high heat, stirring until the sugar dissolves, about 5 minutes.
- Reduce the heat to medium-low so the mixture simmers steadily. Cook uncovered, stirring every 5 minutes at first and then more often as it thickens, for 50 to 70 minutes.
- As the jam gets thicker, stir constantly and scrape the bottom to avoid scorching. It is done when a spoon dragged across the bottom leaves a trail that fills in slowly, and the jam looks dark and glossy.
- To test, place a small plate in the freezer at the start of cooking. Spoon a dab of jam onto the cold plate, wait 30 seconds, and push it with a finger. If it wrinkles and holds, it is ready.
- Remove from the heat. Let cool for 15 minutes. For a finer texture, pulse briefly with an immersion blender, or leave it chunky.
- Transfer to clean glass jars. Cool completely, then cover and refrigerate.
Tips
- Use a wide pot. More surface area speeds evaporation, shortening the cooking time.
- Do not walk away near the end. The last 10 minutes are when the jam can stick and burn. Lower the heat and stir often.
- Judge by texture, not time. Tomato water content varies. A juicy batch may need 20 minutes more.
- Remember it thickens as it cools. Stop when the jam is slightly looser than your target.
- Taste before sealing. Adjust with salt, vinegar, or a pinch more sugar once the jam has reduced.
- Consider cooked-down seeds. Seeds are fine in this jam. Remove them only if you want a perfectly smooth result.
Flavor Variations
| Style | Adjustment |
|---|---|
| Bacon tomato jam | Cook 6 slices chopped bacon until crisp and stir into the finished jam, or use the rendered fat to sauté the shallot. |
| Spicy | Add 1 minced jalapeño or 1/2 teaspoon cayenne. |
| Balsamic | Replace half the cider vinegar with balsamic vinegar. |
| Herbed | Stir in 1 tablespoon chopped thyme or rosemary during the final 5 minutes. |
| Lower sugar | Reduce to 3/4 cup sugar. The jam will be tangier and may keep for a shorter time. |
| Cherry tomato | Use the same weight of cherry tomatoes, halved, for a sweeter, jammier result. |
Ways to Use Tomato Jam
- Spoon onto toast with ricotta or goat cheese.
- Spread on burgers, grilled cheese, or a roast beef sandwich.
- Serve beside a cheese board with sharp cheddar and crackers.
- Brush on grilled chicken or pork chops during the last few minutes.
- Add a spoonful to scrambled eggs or an omelet.
- Use as a glaze for meatloaf in place of ketchup.
- Pair with fried halloumi or baked brie.
Storage
This is a refrigerator jam, not a shelf-stable preserve. Store in clean, covered jars in the refrigerator for up to two weeks. For longer storage, freeze it in small containers or ice cube trays for up to six months. Thaw overnight in the refrigerator, and stir before serving.
Canning tomato products at home needs tested recipes with measured acidity and processing times. This recipe has not been formulated for that purpose, so do not use it for water-bath canning. Always use clean utensils when scooping jam to avoid introducing contamination.
Serve at room temperature for the best spreadability. Let the jar sit on the counter for 20 minutes, or warm a portion in the microwave for 10 seconds.
FAQ
Why is my tomato jam too runny?
It simply needs more time. Return it to the pot and simmer for another 10 to 15 minutes, stirring often, and test again on a cold plate.
Can I use canned tomatoes?
Yes. Use two 28-ounce cans of whole tomatoes, drained and chopped, and plan for slightly less cooking time. Fresh ripe tomatoes give a brighter flavor.
Do I need pectin?
No. Tomatoes and sugar cook down into a spreadable consistency without added pectin.
Can I use green tomatoes?
Green tomatoes work and produce a tangier jam. Increase the sugar by 1/4 cup and cook a bit longer, as they are firmer.
Best Premium Robot Lawn Mowers for Large Yards
Best Electric Conduit Benders
