Made with juicy roma tomatoes, brown sugar, and warm spices, this Easy Tomato Jam is sweet, tangy, and a bit spicy. Enjoy on burgers and sandwiches as a ketchup replacement or serve with cheese and crackers for a simple appetizer or snack!
Easy Savory Tomato Jam
This sweet, tangy and spicy tomato jam is the perfect way to use up a surplus of tomatoes. Vine ripened tomatoes are simmered low and slow with ginger, cumin, tangy apple cider vinegar, sweet brown sugar and fiery red pepper flakes.
It’s the perfect recipe for when the garden is overflowing with tomatoes and it’s a super simple recipe. All you need is 1 pot and some time to create this fantastic condiment.
We love to use it on burgers as an alternative to regular ketchup or with cheese and crackers for a simple and exciting appetizer or snack. The sweet and savory flavor pairs so well with brie, goat, and sharp cheddar cheeses. This tomato jam would be a great addition to a charcuterie board too.
Why You’ll Love This Condiment Recipe
This tomato jam has become a summer staple in our house. Here’s a few reasons why.
- Sweet, savory, spicy, warm flavor. The flavor profile on this jam is just lovely, between the tomatoes and acidic vinegar, the brown sugar, and spices like cinnamon, cumin, and red pepper flakes.
- Easy to make. All you need to do is dump some ingredients in a pot and stir them occasionally for a few hours.
- Great for canning. You have the option to keep these as an easy freezer jam or to go through the full canning process, whichever you prefer.
This easy tomato jam recipe is made with just 4 main ingredients and a few spices.
(Scroll below to the printable recipe card for details and measurements.)
- Tomatoes – Fresh roma tomatoes will result in the best tomato jam.
- Ginger – Adds a bit of earthy flavor to the jam.
- Brown sugar – Sugar is key to getting the sweet jam flavor, as well as the thick sticky consistency.
- Apple cider vinegar – The acidity helps to counteract the brown sugar so this doesn’t end up TOO sweet.
- Spices – Ground cinnamon, cumin, red pepper flakes, and salt give tomato jelly a warm but savory flavor.
How to Make Tomato Jam
This tomato jam is so easy, as the stove does almost all of the work!
(Scroll down to the printable recipe card for all the details and don’t miss the helpful tips and video below.)
- Combine the ingredients. Combine all ingredients in a large dutch oven or heavy bottom pot.
- Boil. Bring everything to a boil then reduce to a gentle bubble. Simmer for 2-3 hours, stirring frequently.
- Store. Allow the jam to cool then transfer to jars or other airtight containers for storage in the fridge or freezer.
Canning Tomato Jam
If you’d like to properly can this savory tomato jam, you can do so. Follow the steps above and then continue the canning process.
- Sanitize. Wash and sanitize your canning jars, lids, and rings.
- Fill. Fill the hot canning jars with the tomato jam. Be sure to leave 1/4-inch at the top and gently remove any jam residue on the jar. Place a lid on top and screw on the bands until just finger tight.
- Process the jars. Process the jars of jam in boiling water for 10 minutes, with water to cover fully.
- Cool. Transfer to a towel on the countertop and allow to cool to room temperature.
Tips & Variations
Here are a few important things to keep in mind when making your tomato jam.
- Swap out the vinegar. This jam can be made with lime or lemon juice in place of the vinegar. It’ll have a slightly different flavor but still taste great. The important thing is to have one acidic ingredient to balance out the sugar.
- Try other spices. Other flavors or spices that can be used include, cardamom, mustard seed, garlic or even an addition of soy or fish sauce. Maybe try a few batches to see which ones you love the most.
- How do you know when jam is done? You can tell your tomato jam is ready when most of the liquid has boiled away, leaving you with a dark, jammy consistency. Try dragging a spoon through the middle – if it fills back in slowly, it’s ready.
- Make sure all jars seal properly. If you’re canning the jam, once the jars have cooled, check to make sure they all sealed properly. If any didn’t, they need to be stored in the fridge like the jars that were not canned.
Video: Tomato Jam
Ways to Serve Tomato Jam
This jam is fantastic on burgers and sandwiches or served on a cheese plate. It works particularly well with brie, blue, goat, and sharp cheddars.
Here are a few specific ways you can use it:
- On a antipasto charcuterie board
- In place of ketchup on burgers
- In place of tomatoes on a classic grilled cheese
- On oven grilled cheese sandwiches (easy way to elevate a simple recipe!)
- Spread on biscuits or toast
- As a dip for breadsticks
- For crostini over homemade ricotta cheese
- On cheese and crackers
How Long Does This Easy Tomato Jam Last?
If jam is not fully canned, it needs to be stored in the fridge or freezer, while the properly canned jars can stay at room temperature.
- Refrigerator. Jars of tomato jam will last for up to 2 weeks in the fridge.
- Freezer. You can also store them for up to 4 months in the freezer. Allow to thaw in the refrigerator before using.
- Room temperature. Properly canned jars can be stored at room temperature in a dark, cool, dry place for up to 1 year.
More Condiment Recipes:
- 5 pounds fresh roma tomatoes , cored and roughly chopped
- 1 tablespoon fresh grated ginger
- 2 cups brown sugar
- 1/2 cup apple cider vinegar
- 1 tablespoon ground cinnamon
- 2 teaspoons ground cumin
- 2 teaspoons red pepper flakes
- 2 teaspoons salt
- Combine all ingredients in a large dutch oven or heavy bottom pot.
- Bring to a boil. Reduce to a gentle bubble and simmer for 2-3 hours, stirring frequently to prevent burning.
- Jam is done when most of the liquid has been boiled away and you are left with a dark, jammy consistency. If you drag a spoon through the middle, it should be slow to fill back in.
- Allow the jam to cool to room temperature then use as desired (suggestions in article.)If not serving right away, transfer to jars and store in the fridge, freezer, or process for canning (see below.)