This sweet and spicy skillet tomato jam is the perfect way to make good use of tomatoes that are ripening more quickly than you can manage. Instead of putting them in the compost, transform them!
Skillet jams really are the best way I know to deal with a couple pounds of rapidly ripening fruit. Today’s batch was a slimmed down, extra spicy and smoky version of my classic tomato jam.
I had just two pounds of mismatched tomatoes from last week’s Philly Foodworks share and with a vacation looming, I’ve been trying to make useful things out of everything that could possibly go bad around here.
I chopped up the tomatoes, combined them with 1 1/4 cup of granulated sugar, and let them macerate over night (I do so love breaking up the work of even the smallest batches of preserves into easily manageable pieces).
Then today, I poured the juicy sugared tomatoes into my trusty 12 inch skillet and added 4 tablespoons of bottled lemon juice, 1 tablespoon grated fresh ginger, 2 teaspoons of crushed red pepper flakes, 1 generous teaspoon of smoked paprika, another teaspoon of salt, and 1/4 teaspoon cayenne.
The tomatoes cooked down over hight heat for just around 20 minutes, until it was glossy, thick, and didn’t look at all watery. Into a trio of half pint jars and processed for 15 minutes, this little batch took less than an hour total of active time.
Like all tomato jams, this one is good with cheese and crackers, slathered on a burger, eaten with sweet potato fries, or dolloped alongside scrambled eggs.
Frequently Asked Questions About Skillet Tomato Jam
What kind of tomatoes are best for this jam? You can use any tomatoes you have, but know that the juicier the tomatoes, the lower the yield. A meaty tomato like a roma, paste, or even grape tomato will give you a higher yield, whereas a juicy heirloom slicer with produce a lower yield.
Can I reduce the amount of sugar? I don’t recommend reducing the sugar in this preserve. In this recipe, which does not employ added pectin, the sugar is playing a vital role in creating the set. If you reduce it, the cooking time will increase, the yield will decrease, and you may not be happy with the finished preserve. Read more about sugar’s role in canning.
I can swap in a non-sugar sweetener? This recipe will not work as written with artificial sweeteners. To read more about why the swap won’t work, click here.
Do I have to can this small batch of tomato jam? No, you don’t have to can it. You can simply funnel the finished product into a clean jar and refrigerate it. It will keep about a month in the fridge.
Can I can this jam in different sized jars? Yes. As long as the jar is 16 ounces or smaller, the processing time remains the same.
Can I double this recipe? Yes. Just know that the cooking time will be longer if you increase the volume in the pan. If you do double, make sure to use the lowest, widest pot you have. I don’t recommend cooking this jam in a stock pot, as it depends on evaporate to achieve set, and they are designed to prevent evaporation. I don’t recommend doing a batch larger than double the recipe in one pot, as it will be very hard to cook down.
Smoky, Spicy, Skillet Tomato Jam
Ingredients
- 2 pounds tomatoes
- 1 1/4 cups granulated sugar
- 4 tablespoons bottled lemon juice
- 1 tablespoon freshly grated ginger
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
Instructions
- If you plan on canning the finished jam, prepare a boiling water bath canner and three half pint jars. Wash three rings and lids with warm, soapy water and set them aside.
- Chop the tomatoes. Place them in a roomy bowl and add sugar. Stir to combine. Let sit for at least ten minutes, until juicy. If you prefer, you can cover the tomatoes and refrigerate them for up to 24 hours before proceeding with the jam.
- When you're ready to cook, pour the sugared tomatoes into a low, wide, nonreactive pan, like a large stainless steel skillet and place it on the stove. The large amount of surface area allows the tomatoes to cook down quickly. If you use a narrower cooking vessel, the cooking time will increase.
- Add the lemon juice (if you plan on canning the finished product, please make sure to use bottled lemon juice, as that ensures that the finished product contains enough acid to ensure safety), ginger, red pepper flakes, smoked paprika, salt, and cayenne. Stir to combine.
- Turn the burner to high heat and bring the tomatoes to a rapid boil. Reduce the heat to medium high and cook, stirring often, for 15-20 minutes. You want to cook until the tomatoes no longer look watery and have taken on a thick, glossy finish. My favorite way to judge whether a skillet jam like this one is done is by watching how it behaves as I stir. When it is nearly done, you'll be able to clear a spot in the jam with your spoon and it will stay open for a moment or two, before the fruit rushes back in to fill it up. I like to say that it's nearly sculptable when it's done.
- When you judge that the jam is done, remove the pan from the stove. Funnel the finished jam into the prepared jars. Wipe the rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes.
- When the time is up, turn off the heat and remove the lid. Let the jars rest in the cooling water for 5 minutes. When that time has elapsed, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
This jam is fantastic on the inside of a grilled cheese sandwich! Love this stuff, and great when you have a few tomatoes lurking about!
I’m so glad you like it!
Doesn’t give a headspace for this recipe. I am assuming 1/4″ since that is what your plain tomato jam recipe says. Sorry, I can’t rate it yet as I am making this today with the extra 4 lbs of tomatoes we got from picking.
Sorry about the omission. 1/4 inch is perfect. I will correct.
Thanks for this recipe. Just checking – you put the maceration liquid in the pot with the tomatoes, right? You don’t discard the liquid that’s been released?
Yes, I include the liquid.
Can I freeze the finished jam versus canning it? I just want to use it over the next month or two and was wondering if it freezes well?
You can absolutely freeze it instead of canning it. Just make sure to leave a little more headspace to account for any expansion.
I love, love, love this jam. In addition to the serving suggestions in the recipe, it makes a great topping to put over a turkey meatloaf when it goes into the oven.
I’m so glad you are enjoying it!
I love this recipe and have made it repeatedly. Somehow the ginger flavor comes through better when I use chopped crystallized ginger rather than grated fresh. I consistently get only one pint from this batch (or two from a doubled batch).
That’s very good to know! Thank you!
Excellent and easy! Make this! I processed my small jars in a water bath instead of a pressure cooker, making sure jars seal and have that “pop” during cooling. Can’t wait to use!
I’m glad you liked it! But you wouldn’t need a pressure canner for this recipe. It’s designed for a water bath.
I made this today. I only got 2 half pints but I used the big Jersey tomatoes that are high in water. I had a little left and had a sample. Delicious. And I hear both jars pop. Ahhh. Thanks for the recipe!
That makes sense! Those juicy tomatoes cook down a lot more.
I made this recipe last night and today. I used Black Krim tomatoes, and followed the recipe to the letter. My yield was two half-pint jars.
The recipe does not state a headspace measurement. I referred to my peach butter recipe and made it 1/4″.
Can I use fresh lemon juice instead of bottled? I have access to lemons
You want to use bottled lemon juice here because it has a consistent acidity that ensures the canning safety of the finished product. Fresh lemon juice has a wider pH range which isn’t as reliable.
Do you really mean a full TWO TEASPOONS of red pepper flakes for two pounds of tomatoes? My mouth hurts just thinking of it
Yes! It’s supposed to be spicy. However, you could always reduce it if you don’t like such spicy things.
This is one of my all time favorite recipes! I love it on egg & English muffin sandwiches. It’s also great on meatloaf, either straight from the jar or mixed with a little mustard and a pinch of nutmeg.
Can grape tomatoes be used in this recipe?
Yes!
Ignore my question, I see it was already answered in the affirmative! Like minds!
Hooray!
I love this recipe and make it many times each summer. Do you think it would work if you added the chopped tomatoes to the sugar, let them sit, and then froze that in a bag, to thaw and turn into jam later? Trying to use all my tomatoes but jamming and canning every other night with two young kids is a challenge. Thanks!
Can you substitute artificial sweetener for sugar? If so, are the amounts equal? Thank you.
That swap won’t work in this recipe. It needs true sugar in order to thicken. If you use artificial sweetener, it won’t cook down properly.
I made it. Yummy! Spicey, smokey goodness!
So glad you like it!
do you have just the recipe we can printout?
I have just updated this post with a printable recipe. My apologies that it was missing before!
It’s bloody hot and humid here right now and my tomatoes are getting ripe! Would it be possible to prepare the maceration and then put it in the freezer and thaw completely before doing water-bath canning? It’s so hot I just can’t face canning right now. I would probably do it within the next few weeks though if you say it’s ok.
Thank you! Love your recipes.
That should be fine.
Friends and I have been gifting each other food of and on since March – whatever specialties each family makes. Canning is a hobby of mine so little jars are what I’ve been passing on as my share of the community care during these Covid times.
Folks love this jam, which I made on a whim. And they often check the label now of whatever I give them – and are so disappointed if it’s not Tomato Jam!
I made two batches already this summer and am about to make my third and last tonight with the last of my garden tomatoes (ripening inside since October)
Thank you for a simple pleasure… it’s well loved by many folks over here in Seattle and bringing lots of comfort in these strange times.
I’m so happy that you like it!
Does it matter what type of skillet or pot you use when you cook the tomatoes? I see lots of canning recipes say not to use stainless steel.
Stainless steel is fine. You want to avoid reactive metals like aluminum, cast iron, and copper.
Is there a way to make this printable w/o all of the photos? Sounds absolutely delicious!
I will work on converting it to the regular recipe format.
Awesome! Thanks for the quick reply.
Is it safe to use all yellow tomatoes in this recipe? If so, would extra lemon juice be necessary or is everything the same?
It should be fine. This recipe has more than twice as much acid than is necessary for safety.
Great recipe. Made this last year and gave it to the in-laws at the holidays. It was a total hit. My FIL loved it on their cheese plates.
I think I’ll be making more so he can try it on burgers and sandwiches next.
The smoky paprika really works in this. I’ve substituted chipotle pepper for the cayenne with good success.
Thanks!
I made several jars of this over the summer, and now it’s a condiment I can’t live without.
Last night, I heated some up in a saucepan with some Worcestershire sauce and lots of cracked pepper and created the best steak sauce ever!
Thank you for this!
Best recipe ever; we make a ton of it to use all year long. In all the ways described, but also as a kind of condiment or chutney. Mix in with any grain, soup, stew, etc.
I’ve put tomatoes in the fridge with the sugar to macerate, but realize because of logistics to crazy to explain, I have to leave them there for 4 days. Do you think this will be a problem?
Thank you for this website–it was what made me begin canning and now I can’t stop!! 🙂
As long as it hasn’t started to get boozy, it should be fine to cook down, even after four days of maceration.
I just made this and it is delicious. I was measuring my tomatoes on a scale and kept wondering why it looked like much more than your pictures when I realised my scale was on kgs instead of lbs. So I had to double the recipe but I’m glad of my mistake because now I have nine jars! Thank you for the recipe.