Savory Tomato Jam Recipe

When garden tomatoes are in abundance it is time to make homemade tomato jam. This recipe for savory tomato jam has the warmth of the flavors of cinnamon and ginger balanced with the sweetness of peaches. Perfect to be served on crostini, alongside roasted pork, beef, chicken or curry dishes.

I will be serving this jam when I put together a charcuterie board. If you are looking for more items to accompany your charcuterie board, I would be sure to add  Sriracha Roasted Pumpkin Seeds, Balsamic Roasted Strawberries or seasoned ranch cheese crackers. So many tasty choices!

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What is tomato jam?

Tomato jam is a savory and sometimes sweet condiment that has a high sugar content for sticky sweetness. Spices are added to give added depth of flavor to the jam.

Tomato Jam Ingredients:

• tomatoes – seeded and roughly chopped
• peaches – pitted and diced
• onion – white or yellow onion, diced
• brown sugar
• sugar – white sugar
• salt – table salt or kosher is what I use
• coriander seeds – toasted in a dry pan
• cumin
• cinnamon stick
• raisins – I use traditional dark raisin but golden raisins would be delicious if you have them
• piece of ginger, freshly grated
• cider vinegar
• lemon juice – fresh is best but bottled will work if bottles lemon juice is all you have.

Savory Tomato Jam Instructions

1. In a dry saute pan, toast the coriander seeds and cumin until they are fragrant, 1-2 minutes
2. Combine the tomatoes, peaches, onion, brown sugar, sugar, salt, toasted coriander seeds, cumin, cinnamon stick, raisins, grated ginger, cider vinegar, and lemon juice in a wide, deep skillet and bring to a boil.
3. Stir every few minutes so the jam does not stick to the bottom of the skillet.
4. Simmer on low for 1 hour or until the tomato jam had thickened.
5. The jam will be thick enough when the jam does not easily run back together when a spoon is drawn along the bottom of the pan.
6. Remove cinnamon stick, cool and serve.
7. Store in the refrigerator for 1 week.

Is there a substitute for the peaches in this savory tomato jam recipe?

If you do not have peaches on hand for this recipe I would substitute granny smith apples, bosc pears, 4 apricots or even a cup of pineapple. Fresh is preferred but use canned if that is what you have on hand.

What can you serve tomato jam on?

I love to serve tomato jam on crostini with cream cheese but a variety of different cheeses would be good. Also this savory tomato jam can be served alongside sous vide boneless pork chops, roasted chicken, as a sandwich topping or with curry dishes.

Tomato Jam Canning Instructions

1. Sterilize canning jars.
2. Pour hot jam into hot, sterile jars, leaving ¼-inch headspace.
3. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
4. Process 15 minutes in a boiling water bath. Adjust for altitude above 1000 ft.
5. Remove from water bath and cool completely before storing in a cool place.

Printable Tomato Jam Recipe:

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Yield: 2 cups

Savory Tomato Jam

Print

When garden tomatoes are in abundance it is time to make homemade tomato jam. This recipe for savory tomato jam has the warmth of the flavors of cinnamon and ginger balanced with the sweetness of peaches. Perfect to be served on crostini, alongside roasted pork, beef, chicken or curry dishes.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 2 pounds  tomatoes, seeded and rough chopped
• 2 medium peaches, pitted and diced
• 1 Medium onion , diced
• 2/3 cup  brown sugar
• 1 cup sugar
• 3/4 tsp  salt
• 2 tsp  coriander seeds toasted
• ½  tsp  cumin toasted with the coriander seeds
• 1 cinnamon stick
• 1/2 cup raisins
• 2 inch piece of ginger, freshly grated
• 1/4 cup  cider vinegar
• 3 tbsp lemon juice

Instructions

1. In a dry saute pan, toast the coriander seeds and cumin until they are fragrant. 1-2 minutes
2. Combine the tomatoes, peaches, onion, brown sugar, sugar, salt, toasted coriander seeds, cumin, cinnamon stick, raisins, grated ginger, cinder vinegar and lemon juice in a wide, deep skillet and bring to a boil.
3. Stir every few minutes so the jam does not stick to the bottom of the skillet.
4. Simmer on low for 1 hour or until the tomato jam had thickened.
5. The jam will be thick enough when the jam does not easily run back together when a spoon is drawn along the bottom of the pan.
6. Remove cinnamon stick, cool and serve.
7. Store in the refrigerator for 1 week.

Notes

Tomato Jam Canning Instructions 1. Sterilize canning jars. 2. Pour hot jam into hot, sterile jars, leaving ¼-inch headspace. 3. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. 4. Process 15 minutes in a boiling water bath. Adjust for altitude above 1000 ft. 5. Remove from water bath and cool completely before storing in a cool place.

Nutrition Information:

Yield:

2

Serving Size:

tablespoons
Amount Per Serving:Calories: 996Sodium: 781mgCarbohydrates: 250gFiber: 14gSugar: 204gProtein: 8g

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Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 11 years Sarah helps the home cook prepare her recipes with professional results.