Easy Tomato Jam Recipe

When garden tomatoes are in abundance it is time to make homemade tomato jam. This recipe for tomato jam has the warmth of the flavors of cinnamon and ginger balanced with the sweetness of peaches. So make this recipe and serve 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!

Easy Tomato Jam Ingredients:

• ripe 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.

How to Make Tomato Jam

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. Heat and simmer on low for 1 hour or until the tomato jam had thickened or has a jammy consistency.
5. The homemade 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.

Why You'll Love this Tomato Jam Recipe

You'll love this tangy tomato jam recipe for its perfect balance of sweet and savory flavors, making it an ideal condiment for burgers, grilled cheese, and crackers.

The use of fresh tomatoes enhances the overall taste, and the simplicity of the easy recipe ensures a quick and delicious addition to your culinary repertoire.

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

If you do not have peaches on hand for this super simple 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, or with curry dishes. I love this recipe more because I can put the jam on top of sandwiches.

Can I Use Cherry Tomatoes or Green Tomatoes to Make Tomato Jam?

Yes, you can use cherry tomatoes, green tomatoes, or a variety of tomatoes, including plum tomatoes, to make the sweet and spicy tomato jam featured in the recipe.

Feel free to experiment with different tomato varieties to make this jam.

Is It Possible to Create Ketchup and Other Condiments with this Recipe?

While the jam is fantastic and offers a perfect recipe for a blend of sweet, sugar, and spices, it may not align with the typical taste and texture of commercial ketchup.

How to Store Tomato Jam

1. Sterilize the jars through a canning process.
2. When the jam is done, pour it 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.

Savory Tomato Jam

Sarah Mock

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.

5 from 29 votes

Print Recipe Share by Text

Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep time for the recipePrep Time 15 minutes mins

Cook time for the recipeCook Time 1 hour hr

total time to prep and cook the recipe.Total Time 1 hour hr 15 minutes mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Canning Recipes

Cuisine American

Makes 2 cups

Per Serving 996 kcal

Ingredients

 

1x2x3x

• ▢ 2 pounds tomatoes (seeded and rough chopped)
• ▢ 2 medium peaches (pitted and diced)
• ▢ 1 Medium onion (diced)
• ▢ ⅔ cup brown sugar
• ▢ 1 cup sugar
• ▢ ¾ teaspoon salt
• ▢ 2 teaspoon coriander seeds toasted
• ▢ ½ teaspoon cumin toasted with the coriander seeds
• ▢ 1 cinnamon stick
• ▢ ½ cup raisins
• ▢ 2 inch piece of ginger (freshly grated)
• ▢ ¼ cup cider vinegar
• ▢ 3 tablespoon lemon juice

Instructions

 

• In a dry saute pan, toast the coriander seeds and cumin until they are fragrant. 1-2 minutes
• 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.
• Stir every few minutes so the jam does not stick to the bottom of the skillet.
• Simmer on low for 1 hour or until the tomato jam had thickened.
• 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.
• Remove cinnamon stick, cool and serve.
• 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

Calories: 996kcalCarbohydrates: 250gProtein: 8gSodium: 781mgFiber: 14gSugar: 204g

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

Tried this recipe?Let us know how it was!

Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.