Got a bumper crop of ripe delicious tomatoes? Not sure what to do with them? Make Tomato Jam. This jam is sweet, lightly spiced and jammy thick, perfect for appetizer topping, sandwiches and even Thanksgiving turkey side. You will love this recipe as it very simple and fast to make. The jam is stored in refrigerator and does not involve additives for thickening or standard canning procedures. Let’s get jam’n… you will really like this recipe.
Ingredients Needed for Tomato Jam
First it doesn’t sound very good.. I know because you think tomatoes as a jam just doesn’t go together. Well you’re right in some degree but once you try this jam you will be amazed at how great it is. Tomatoes are a fruit so that might help when you think of tomato jam. Ha Ha
All you need are 2 pounds of ripe tomatoes, any kind but heirloom or roma’s are delicious choices. Light brown sugar and tiny bit of apple cider vinegar is the perfect balance for sweet and sour, more on the sweet end. Spices like minced fresh ginger, and ground cinnamon adds a warm hint and helps reduce the acid of tomatoes. Well the sugar helps with harmonizing or toning down the acidic taste in some tomatoes. Add a little bit of salt and cayenne if you want it with a kick. That’s it! Super simple ingredients.
How to Make Tomato Jam
Core and coarsely chop two pounds about 4-6 medium to large tomatoes. I used Roma and one heirloom. Make sure tomatoes do not have spoiled spots and drain the seeds if you would like.
To make this jam, place tomatoes, brown sugar, apple cider vinegar, spices and salt to medium saucepan. Bring to a simmer over medium heat, stir constantly to prevent burning. Simmer until the tomatoes become thick like jam. Remove from heat and cool. Place cooled jam in clean jars or anything with a sealed lid. Store jam in refrigerator for up to 10-14 days. I used these half pint wide mouth Ball size jars and this recipe makes 2 pints. Of course recipe can be doubled or tripled depending on how much you want to make. But, I recommend beginning with a small batch to see if you like it. I haven’t tried freezing this jam however, it seems to me it would be ok. Let me know if you tried freezing the jam. NO need for pectin or other thickeners as the tomatoes will thicken on their own.
Ways to Serve Tomato Jam
As an APPETIZER topping for toasted bread, spread cream cheese or choice of soft cheese, top with spoonful of tomato jam add basil leaf. Easy and delicious! Other ideas would be bagels, sandwiches like turkey, black forest ham, toasted cheese, mini toasted cheese as appetizers, or just with assorted crackers and crostini.
Summer’s End Tomato Jam
Sweet tomato jam filled with warm spice and brown sugar cooked with Roma tomatoes into a thick jam. Easy to make and chill in refrigerator. Great for appetizers or sandwich spreads.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 2 half pints or 8–10 servings 1x
- Category: Appetizer, Condiment, Jam
- Method: Cook top + Chill
- Cuisine: American
Ingredients
2 pounds blemish free (4-6 medium red ripe tomatoes) Roma-Heirloom, cored and coarsely chopped
1/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 tablespoons apple cider vinegar
2 teaspoons minced fresh peeled ginger
1/4 teaspoon ground cinnamon and salt
1/4 teaspoon ground cayenne-optional
Instructions
1.In medium saucepan, add chopped tomatoes and all ingredients. Stir to blend and heat over medium high to bring to a simmer. Stir constantly to prevent burning.
2.Once jam comes to a simmer, keep stirring until very thick like jam. About 15-20 minutes. Remove from stove top an allow to cool.
3.When cool, spoon into clean half pint wide mouth Ball mason jars or jars with sealed lid. Store covered in refrigerator for up to 14 days.
4. Recipe can be doubled.
5. Serve as an appetizer topping, on sandwiches, bagels, crackers.
Notes
I have not frozen this jam, so I don’t know the results but it seems to me you could.
*recipe adapted from the suburbansoapbox.com/Mark Bittman’s Tomato Jam
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