Tomato Jam

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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!

Prep Time5

Cook Time2

Total Time2 5

Course: Condiment

Cuisine: American

Keyword: easy tomato jam, savory tomato jam, tomato jam

Servings: ounces (3, 8 ounce jars)

Ingredients

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

Instructions

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.)

Video

Notes

Storage. Jars of tomato jam will last for up to 2 weeks in the fridge. You can also store them for up to 4 months in the freezer. Allow to thaw in the refrigerator before using. Properly canned jars can be stored at room temperature in a dark, cool, dry place for up to 1 year.

For canning. Wash and sanitize 3 - 8oz canning jars, lids and rings, keeping the jars hot for filling. Carefully fill hot canning jars with jam, leaving 1/4-inch of headspace. Gently wipe rims and tops of jars with a clean damp towel to remove any jam residue on the jar. Place lid on top and then screw on the bands just until finger tip tight. Do not screw on bands too tightly, or your jars can explode. Process the filled jars in boiling water (making sure there is enough water in the pot to fully cover the tops of the jars) for 10 minutes. Remove jars to a towel placed on the countertop and allow them to come down to room temperature. Check jars to make sure they have sealed properly. Any jars that do not seal should be stored in the fridge or freezer.

Nutrition