Tomato Jam

This tomato jam is one of the most popular recipes I’ve ever published. I can’t even take credit for it, the recipe came to me from a friend! It’s better than the most delicious ketchup you’ve ever tasted. I’ve updated the photos, but the recipe is the same.

I used to have a fantastic coworker named John. He was calm in the face of chaos, had a buoyant sense of humor and knew how not to take things too seriously. And, his wife Amy just happened to be my kitchen soulmate. You’ve got to love a coworker who comes attached to good people.

Amy was the first person to introduce to me tomato jam and now I can’t go back to a life without it. She gave me a jar with the recipe attached, and I am forever grateful. I use it in place of ketchup (with turkey burgers), as well as in places where ketchup wouldn’t dare to tread (try it with a soft, stinky cheese. It is life changing).

For those of you who are accustomed to preserving tomatoes, you’ll notice that this recipe does not call for you to peel these tomatoes. That is not a mistake.

The first time I made a batch, I thought I could improve on things and peeled and seeded the tomatoes prior to cooking them down. However, without those bits, the finished jam was too sweet and entirely without texture. It needs the skin and seeds. Don’t take them out.

Tomato Jam

Yield: Varies depending on the kind of tomato used, pan width and the finished thickness*

Ingredients

  • 5 pounds tomatoes, finely chopped
  • 3 1/2 cups sugar
  • 8 tablespoons bottled lime juice
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1 tablespoon salt
  • 1 tablespoon red chili flakes

Instructions

  1. Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, cook at a low boiluntil it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.
  2. When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.
  3. When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.

Notes

*The finished yield on this recipe varies depending on the kind of tomato you use, the width of your pan and the finished thickness to which you cook it.

2010 yield: 4 1/2 pints 2011 yield: 3 pints 2012 yield: 2 1/2 pints 2014 yield: 3 pints 2016 yield: 3 1/4 pints 2017 yield: 2 1/2 pints

http://foodinjars.com/2010/09/tomato-jam/

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605 Responses to Tomato Jam

  1. 351
    Gabriela says:

    I made this with about 3 pounds of cherry tomatoes harvested from an abandoned plot at my community garden. I added the following proportions and not only did it come out AMAZING but it filled 12 half pint jars:

    3 pounds cherry (about 1/2 pound of them were green)
    5 TBS lemon juice (didn’t have lime but bet it’s WORTH it to get it next time!)
    2 cups sugar (could still be amazing if I used 1.5 cups instead)
    1 tsp cinnamon
    1 tsp ground ginger
    1/4 tsp ground cloves
    1/2 TBS salt
    3/4 TBS flakes

    Thank you so much for the recipe – so so delicious. I’m sending them out as Autumn/Winter gifts to friends and family. <3

    • 351.1
      Kim says:

      Thanks for sharing this recipe. I am going to make both of these. I like the less sugar in this one.

  2. 352
    Christina says:

    Does anyone know the processing time for pressure canning? I realize I can water bath can this stuff, but honestly, I can process more jars in a shorter amount of time by using a pressure cannr

  3. 353
    janice says:

    Made this but caramelized 3 onions first to add some extra texture/savory goodness. I also added a little cumin. It was amazing. Thanks so much for this great recipe.

    • 353.1
      Marisa says:

      Janice, if you added three onions to this recipe, there is probably not enough acid in the jam for it to be safe for canning. I’d recommend putting your jars into the fridge.

      • Julie says:

        I just tried to make this recipe with the Stupice tomatoes from my garden. It has too much liquid so I let it go and now it is too concentrated. Is there anyway to save this giant pot of almost yummy tomato jam?

      • Hilda Hardcastle says:

        I’ve made tomato jam (my own recipe) for four years now, always include a lg. chopped (raw) onion to 5 lbs. tomatoes, can it (water bath, 15 minutes), have never had a jar spoil or make anyone sick.

        • Marisa says:

          Then you’ve had really good luck. There is not technically enough additional acid in that recipe for the safe inclusion of an onion.

  4. 354
    Tomato Love says:

    […] to do with my tomatoes other than freeze, can, or eat them right away. Last year I came across this recipe for tomato jam over at Food in Jars, and fell in love. Sweet, spicy, and oh so delicious! The red chili flakes are absolutely […]

  5. 355
    James says:

    Finnaly made it … Just like the recipe states .
    It is one of those love or hate things , I love it.
    Thanks for posting this recipe. A great site

  6. 356

    […] As far as fool proof recipes go, there’s nothing easier than tomato jam. You just combine all the ingredients in a big pot and cook it down until it’s quite thick and sticky. It’s delicious with cheese, roasted meats or baked tofu. http://foodinjars.com/2010/09/tomato-jam/ […]

  7. 357
    Valerie says:

    O.M.G. I made this and as a little on the skeptical side. But when I tasted it I was sold. And sorry I was out of tomatoes to make more. I will be planting more tomatoes this year and THIS is on my list of things to make again and in several batches. On pork chops. On meatloaf. On a spoon.

    • 357.1
      Monica says:

      I followed Gabriela’s ingredient proportions for 3 pounds of cherry tomatoes (from Nov 2013 post) and the jam turned out great! I had never had tomato jam and didn’t know what to expect as far as consistency, so I may have cooked mine down longer than she did because my yield was only a pint and a half. After chilling, it is still spreadable, and since making it yesterday, we’ve had it last night on pork roast that I happened to have going in the crock pot, on scrambled eggs this morning, and then again with the pork as a “BBQ” sandwich for lunch! I haven’t canned anything before and didn’t really have all the right equipment, but I added some Citric Acid to each jar before filling based on the package directions (it caught my eye by the jar display because it was specifically referencing tomatoes) and I think I got the jars boiled well enough. In the end, I’m opting to keep the jars in the fridge because I don’t know if I did everything right, but this recipe is a keeper because we have tons of cherry tomatoes each year. THANK YOU, MARISA, for a wonderful recipe and introduction it canning!

  8. 358
    MonicaHayes says:

    Wonderful jam! I also tried with a slightly different twist, I added about a tablespoon of fresh lemon juice, the peel from 1/8th of a lemon – diced, a teaspoon of lemon pulp, and used whole cloves, but removed the cloves after first 45 minutes (We’re not big on cloves, and they were easy to remove, floated to the top. ). Added a 1/2 teaspoon of Valencia Orange peel (McCormick’s spice). WE LOVE IT !!!!

  9. 359
    Tonia says:

    Howdy. Farmer Jones here, growing organic veg and canning, in Buda, Tx. I just wanted to say that this recipe is awesome! I have “tweaked” it to a degree, to fit the palette of my audience however, I could never have created such a tomatoey gem, w/our your guidance. Thank you so much for this. I’m selling/sharing/eating this jam like crazy!!!

  10. 360

    […] recipe on the website Food in Jars, which is my guide for all things canning. (Highly recommend her Tomato Jam, too, by the […]

  11. 361
    Toni Jones says:

    I am interested in making some tomato jam. ESPECIALLY since it doesn’t call for seeding or peeling. Is there a conversion available to cook this in a slow cooker? I have a newer slow cooker that has a high/low/warm settings.

  12. 362
    Natalie says:

    I have a large assortment of cherry, grape, heirloom, Cherokee Purple and yellow/orange tomatoes. Can I use them interchangeably in this recipe? I noticed in the recipe for the Orange Tomato and Smoked Paprika jam, there was added vinegar to add acidity. If I were to use a mix including orange tomatoes in this recipe, would I need to add vinegar, and how much? Thanks!

    • 362.1
      kristy says:

      Good question. I hope someone answers this. I was just going to use whatever tomatoes I have. I was just searching the comment section to see if there are any answers to this.

      • Marisa says:

        You can use a mix of tomatoes without making any other changes to the recipe (in this recipe, the lime juice is serving as the acid source). The only thing to know is that it may alter the yield some, because the tomatoes you suggest are higher in water content than the plum/roma tomatoes I used).

  13. 363

    […] when I discovered the most-bestest-greatest-surprising jam in the whole wide history of jams, Tomato Jam from the insanely productive and inspiring Food in […]

  14. 364
    Jen says:

    Made 4.5 pints of 4 lbs of mixed heirloom tomatoes last night, reduced the sugar a bit and kept all the red pepper. Delicious! Thanks for sharing this!

  15. 365

    […] Amy’s Tomato Jam from Food in Jars, was made with Fresh Local Ontario Tomatoes (Sadly, my yard can barely grow grass, so the tomatoes came from an Ontario farm rather than my backyard.) The result, a delicious red jam that can replace ketchup or liven up eggs, grilled cheese…or any food really! […]

  16. 366

    […] Bitman’s Tomato Jam from the NY Times but also like the spice combo in Food in Jar’s Tomato Jam. Food in Jar also had a Yellow Tomato Basil Jamwhich specifically mentioned using Sungolds. […]

  17. 367
    Cheryl Mbaye says:

    Thank you so much for sharing your recipe. I looked over several on-line recipes for tomato jam before deciding on yours. I had an over abundance of tomatoes from my garden. The result is a delicious, savory tomato jam that I will make again soon. I made a few adjustments by adding chopped garlic, shallots, basil, and garlic salt and truffle salt (to replace salt) to my recipe. Also used fresh habanero peppers instead of chili flakes. Kept everything else the same. My yield was 6 half pint jars. Great recipe.

    • 367.1
      Marisa says:

      Cheryl, you have to be really careful when adjusting recipes like this one. Adding garlic, shallots, and fresh habanero could potentially make this recipe unsafe, as they are low acid ingredients and so could potentially render the recipe too low in acid for boiling water bath canning.

  18. 368
    Jill W says:

    Made this for the first time today. Wasn’t sure what to expect because I’ve never had tomato jam before – it just sounded good. I cooked it for about 1.5 hours in a cast iron pot. A little worried it’s still too juicy, but the flavor is great. Looking forward to trying it soon. Any suggestions for great combos with this jam would be appreciated.
    Thank you, Marissa. You’re a canning Goddess!

  19. 369
    Mary P says:

    Made this yesterday and I’m so glad I tried it! I had some last night with sharp cheddar, so good! I can’t wait to try it on a bagel with cream cheese or on a chicken sandwich. Thank you so much for the recipe!

  20. 370

    […] I base mine on this recipe from 101 Cookbooks, but pantry necessity often requires that I make a few changes. On the last go ’round, I reduced the number of red peppers to one, and substituted 1/2 cup of tomato jam for the 1/4 cup of tomato paste. Tomato jam has a similar consistency, but with the added depth of spices like cinnamon, clove, and star anise, which worked beautifully in the muhammara. If you are interested in making your own tomato jam, you can try this recipe from Mark Bittman or this one from Food in Jars. […]

  21. 371
    Venus M. says:

    Does anyone know how to make Tomato Preserves like they do in Tennessee? I lost Mawmaws recipe and I think she used clove sticks and did not use the ginger. She also used pectin. Thanks

  22. 372
    Michelle says:

    Hello – I’ve been grousing around my kitchen for a few weeks about all the tomatoes overflowing from baskets and bowls, not to mention the yummy but overabundant orange and grape cherry tomatoes I wound up with – after not getting my garden in until mid-June. I found this recipe when looking for a way to preserve cherry tomatoes – thank you!!! I made it exactly as directed, although I had to add more pepper and the salt half-way through cooking because my husband misread the directions . . . I have three and a half pints of yummy jam. Can’t wait. I made homemade ketchup this year too – I have three pints of that, and the recipes are quite similar. We’ll be doing some taste comparisons to see what we like better I’m sure.

  23. 373
    Kelly says:

    Made this today with yellow grape tomatoes, probably could have cut down on the sugar. I added about a tsp of liquid smoke and that gave it a nice dimension too. I also added some minced garlic. It’s not yet thick like jam (it’s still cooking). Will it thicken when it cools? It’s delicious.

    • 373.1
      Marisa says:

      It will thicken some as it cools, but you want to cook it until it is fairly thick. Also, it’s not a great idea to add garlic to products like this, because garlic is low in acid and it could potentially make it unsafe.

  24. 374

    […] We made sauce, salsa, tomato jam, and ketchup. The tomato jam and ketchup are life-changing. We were told it was so, we made them and tried them, and IT IS SO. If ever you find yourself with a lot of tomatoes, one day of freedom, and the desire to change for the better, make this recipe. […]

  25. 375
    Emma says:

    I just made this recipe last week, very good but I ended up adding more tomatoes last minute because I found what I had was much much too sweet, do you think this may have offset the pH? I’m new at canning and so nervous about botulism!

  26. 376
    Kristy C. says:

    I couldn’t wait any longer and decided to make this jam. Even got some mid-winter tomatoes from a world market to try it out. I did exactly what you had and it’s awesome. I can’t wait to try it with vine ripened tomatoes from the garden or farmers market. Thank you!

  27. 377
    Kat says:

    So I used this recipe this summer to put up my endless mounds of cherry tomatoes (food scale is a must!). It turned out a little spicy for me personally, so next time I’ll use a pinch less. BUT, I just used this in place of ketchup to make my meatloaf, and let me tell you, it is amazing! It is impossible for meatloaf to be bland with this in it! I used a half pint in a 2 lbs meatloaf. It is even good as leftovers.

  28. 378

    […] Spicy tomato jam – this is really tasty, it’s quite sweet for something made of tomatoes but it has lots of spices in it and it’s really gooey and unctuous. Great as a relish on a burger, or in place of sweet chilli sauce. […]

  29. 379

    […] my effort to squeeze every bit of flavor from tomato season, I made a batch of tomato jam. Verdict: Yum. (Think of it as a very posh […]

  30. 380
  31. 381

    […] I happen to think that around 2 cups of sugar is perfect because it maintains the taste of the tomato. I’ve seen other recipes that call for 6 to 7 cups of sugar, but it’s really up to you. If you like your jam to be really sweet, then you’ll need more than 3 cups of sugar! Just taste and add accordingly. This is the simplest tomato jam recipe out there, which I like because you can really preserve the savory taste of the tomato. However, if you like to kick it up a notch with some other flavors, be sure to check out Mark’s recipe, Jennie’s recipe, or Marisa’s recipe. […]

  32. 382

    […] began the week with tomato jam (I use this recipe, minus the ginger because I rarely have that on hand) and I’ll be ending it with peaches. Our […]

  33. 383
    Plenitude Farm says:

    Hi,
    I just made this with lemon juice rather than lime. Is that a problem? I also added 3T apple cider vinegar because I found it too sweet. Hopefully, that is enough acid? Thank you. The part that didn’t make it into a jar is going on my eggs in just a few minutes! Lovely!

  34. 384

    […] discovered this jam a year or two ago on Food in Jars and its one of my favorites. Its smokey, a bit spicy and really thick and jammy. It makes a great […]

  35. 385
    Esther says:

    A few questions. I was thinking of oven roasting the tomatoes a bit before starting.

    Several people have added garlic/shallots/onions thereby changing the ph. Are there guidelines as to how to tweek? In other words if I add a cup of onions how many teaspoons/ounces of lemon/lime/vinegar should I add in addition?

    For example, in a corn relish recipe I replaced half the peppers with onions (as it had none) because the FDA chart of vegetable ph listed
    Onions have a ph between 5.37 and 5.85
    Green peppers have a ph of 5.3-5.93

    so I figured I could make the substitution.

    • 385.1
      Esther says:

      Have to say, glad i roasted about 2 of the 5 pounds of tomatoes! Slow and low! The tomatoes that I cooked down became uniform in color, but the sun-gold and yellow pear cherry tomatoes that I roasted maintained some of their shape and the cook down time was surely shorter. I love the chunkiness that the slow roasted tomatoes added, much like a nice cherry jam! A hint of caramelization took place as well!

      It also solved another problem; some of the tomatoes were ready to use and some needed another day or two, the roasted tomatoes were stored in the fridge until needed and the remaining ripened quite nicely!

    • 385.2
      Marisa says:

      There’s no established formula like that. So sorry!

  36. 386
    Esther says:

    Also, any thoughts on using cranberry juice, with a pH of 2.3-2.52 for acidification of some items?

    • 386.1
      Marisa says:

      Esther, it’s not an approved acidification method but that is a similar pH to lemon juice, so I imagine it would serve well.

  37. 387
    Michele says:

    I made batches and batches of salsa for husband with our cherry tomatoes because he just loves it. I am SO over salsa but still had tons of tomatoes. I made roasted cherry tomatoes, something else called Tomato Jam but is more like a really flavorful tomato paste, and all kinds of appetizers and still had cherry tomatoes! Then I came across this. I’ve made two batches and now (I can’t believe I’m saying this), I wish I had more cherry tomatoes! I hate skins and seeds but Marissa is right, they have to be in this and its actually good this way. I still have some heirloom and romas left that I was going to just dice and can to use in soups, stews, etc this winter but screw that. I can buy canned tomatoes…I can’t buy this deliciousness anywhere so I’m going to have to make it until I have no more tomatoes left. So far we have just had it with cream cheese on crackers, but I’m going to try it on a pork loin later this week…I can’t wait. Thank you so much for sharing!!

  38. 388
    Josh says:

    Hi Marisa, I’ve made this Tomato Jam for well over 3 years now. I make it exactly as written and it’s everyone’s Favorite. My question is as I’m making 4 batches, would there be anything technically wrong with cooking a 2 double batches to save time? Or this one of those tricky things that shouldn’t be doubled. You’re awesome!

    • 388.1
      Marisa says:

      You could double the batch, but it’s going to take a VERY long time to cook down and you will run the risk of burning the bottom if you’re not militant about continually stirring. So my answer is, you can do it, but there are risks.

  39. 389
    Christine says:

    I just finished making this for the very first time. It tastes just exactly as good as–maybe even better than–it sounded. I used a mix of San Marzano, Black Krim, and Beefeater, and made only minor changes to the recipe–3 cups of sugar, 1.5 tsp of dried ginger, and 2 tsp of red pepper flakes. I got seven 4 ounce jars out of it, plus a little. The first 4 jars are in the canner right now and I’m enjoying some of the “didn’t fit” on butter crackers. I will definitely be making this one again! 🙂

  40. 390

    […] our discussion of tomatoes, Marisa mentioned her tomato jam recipe which is definitely something you should make if you have a lot of tomatoes on your […]

  41. 391
    Getty says:

    Hi Marissa,
    This tomato jam is fantastic, I love the idea of using the oven – genius!
    I hope you don’t mind that I shared this link and a photo (with full credit) on my canned tomato jam post where I list this recipe as another option for awesome tomato jam. If you prefer not to be included, please let me know! Here’s the link if you want to check it out. http://www.gettystewart.com/tomato-jam/

  42. 392

    so, question: why did you decide to use lime juice instead of lemon juice here? You are including it for its pectin/gelling properties, right? I recall that citrus zest also has pectin in it, so I added some of the zest to the jam as well. And is fresh juice interchangeable with bottled juice?

    I made this jam again today. It’s my favorite tomato condiment – I’m ditching homemade ketchup!!

    • 392.1
      Marisa says:

      My only reasoning is that I like the flavor of the limes with the tomatoes. And in this recipe, bottled and fresh juices are interchangeable because there’s twice the necessary volume required for safe tomato canning.

  43. 393
    Patty Twiss says:

    hi. I’m loving this recipe ant want to try it but don’t have limes. Do you think nelly and joes key bottled lime juice is a good substitute or should I use lemons?

    • 393.1
      Marisa says:

      I’m unfamiliar with Nelly and Joe’s lime juice, but as long as it’s a basic lime juice, it should be fine.

  44. 394
    Kate says:

    Hi! I have been making your jam recipe for a few years now, and I am absolutely in love with it. I would like to cut down on the sugar content. What is the minimum amount of sugar I can use for this recipe in order for it to be safely canned? Thanks so much!

  45. 395
    Debbie N says:

    Our local farm has Roma’s this time of year for .25 cents a lb and I always get about 80-90 lbs to can and to make tomato jam. Put up 24 1/2 pints of this last year. I double the recipe and it takes about 3-4 hours to cook down at a slow boil. I also add garlic, and a lot of it, to one batch. That would be 16 Tblspn of lime juice for 10 lbs of tomatoes which is plenty to make it acidic enough.

  46. 396
    Robin says:

    this jam is wonderful! SO many tomatoes still growing, ripening, and coming in our garden and this is the perfect way to use them in a new way. I added a little cumin and some balsamic vinegar, but other than that – left it as you have it.
    These will be part of the christmas gifts I’m making. (Using your pear vanilla jam in those gift baskets too!).

    Your recipes inspire me! I love all things about cooking and this area of preserving foods is my new frontier for discovering recipes that go beyond the basics that I’ve done for years. Thanks for all your creative foodie love and for sharing it!!

  47. 397
    Robin says:

    Oh… Just left a comment but forgot a question… (Maybe it’s been answered already, sorry if so!)

    Have you ever cooked this down using your crockpot, instead of the stove?
    I Made a double batch, careful to not let it scorch, and yes… it did take a LONG time! Totally worth it to me, but oh goodness…. a crock pot would make it much simpler, right? Just wondering if that would affect how it thickens, etc…

    Also, I forgot to mention that I just threw my tomatoes into the foo processor, (skins on, just cut in halves or quarters), then pureed then dumped into the pot… no dicing. Quicker, less mess, (at least for me!)
    ^__^

    thanks for your thoughts on the crockpot idea…
    robin sturm

    • 397.1
      Marisa says:

      I’ve never tried making it in the slow cooker, but that doesn’t mean that it can’t be done. You should try it and let us know how it turns out!

  48. 398

    […] though, this recipe from Food in Jars is delicious. Whole jars disappear before my eyes. It is the BEST with great Wisconsin cheese on […]

  49. 399
    Kat says:

    Hey there,
    I tried this jam and think the spices really give it a nice flavor. However I have some family members with diabetes and worry about adding this much sugar, and it just tastes a bit too sweet for me. Can I leave out half or more of the sugar and still be safe?

  50. 400
    Ann says:

    I made this about 5 days ago. Life happened and I had to abandon the water bath. Things have finally quieted down. Is it still good, can I freeze it? Should I reheat and waterbath? Looking for suggestions. Thanks

Trackbacks/Pingbacks

  1. Tomato Love - March 18, 2014

    […] to do with my tomatoes other than freeze, can, or eat them right away. Last year I came across this recipe for tomato jam over at Food in Jars, and fell in love. Sweet, spicy, and oh so delicious! The red chili flakes are absolutely […]

  2. Marisa McClellan on How to Really Jam | Maureen Petrosky LifestyleMaureen Petrosky Lifestyle - March 28, 2014

    […] As far as fool proof recipes go, there’s nothing easier than tomato jam. You just combine all the ingredients in a big pot and cook it down until it’s quite thick and sticky. It’s delicious with cheese, roasted meats or baked tofu. http://foodinjars.com/2010/09/tomato-jam/ […]

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  6. Sungold Tomato Jam | Travels with George and Marta - August 31, 2014

    […] Bitman’s Tomato Jam from the NY Times but also like the spice combo in Food in Jar’s Tomato Jam. Food in Jar also had a Yellow Tomato Basil Jamwhich specifically mentioned using Sungolds. […]

  7. Muhammara Spread | Veggicurious - September 30, 2014

    […] I base mine on this recipe from 101 Cookbooks, but pantry necessity often requires that I make a few changes. On the last go ’round, I reduced the number of red peppers to one, and substituted 1/2 cup of tomato jam for the 1/4 cup of tomato paste. Tomato jam has a similar consistency, but with the added depth of spices like cinnamon, clove, and star anise, which worked beautifully in the muhammara. If you are interested in making your own tomato jam, you can try this recipe from Mark Bittman or this one from Food in Jars. […]

  8. Posting is Easy | Sunbelly Farm - October 26, 2014

    […] We made sauce, salsa, tomato jam, and ketchup. The tomato jam and ketchup are life-changing. We were told it was so, we made them and tried them, and IT IS SO. If ever you find yourself with a lot of tomatoes, one day of freedom, and the desire to change for the better, make this recipe. […]

  9. Chutneys etc. | Make with Molly - February 21, 2015

    […] Spicy tomato jam – this is really tasty, it’s quite sweet for something made of tomatoes but it has lots of spices in it and it’s really gooey and unctuous. Great as a relish on a burger, or in place of sweet chilli sauce. […]

  10. Stuff We Like :: 8.7.15 - August 7, 2015

    […] my effort to squeeze every bit of flavor from tomato season, I made a batch of tomato jam. Verdict: Yum. (Think of it as a very posh […]

  11. Cherry Tomatoes! | Cooking Kowalski - August 11, 2015

    […] *Recipe adapted from http://foodinjars.com/2010/09/tomato-jam/ […]

  12. Tomato Jam | ☀ by the sparkling sea ☀ - August 12, 2015

    […] I happen to think that around 2 cups of sugar is perfect because it maintains the taste of the tomato. I’ve seen other recipes that call for 6 to 7 cups of sugar, but it’s really up to you. If you like your jam to be really sweet, then you’ll need more than 3 cups of sugar! Just taste and add accordingly. This is the simplest tomato jam recipe out there, which I like because you can really preserve the savory taste of the tomato. However, if you like to kick it up a notch with some other flavors, be sure to check out Mark’s recipe, Jennie’s recipe, or Marisa’s recipe. […]

  13. Wait a Second | Abundance Acre - August 13, 2015

    […] began the week with tomato jam (I use this recipe, minus the ginger because I rarely have that on hand) and I’ll be ending it with peaches. Our […]

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    […] discovered this jam a year or two ago on Food in Jars and its one of my favorites. Its smokey, a bit spicy and really thick and jammy. It makes a great […]

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