Friends, I’m obsessed. And this time it’s not with pumpkin. I’m obsessed with making this delicious and simple tomato jam. I had an abundance of tomatoes last week in my garden since our temperatures flirted with dipping below the freezing mark for the first time in months. I decided I was too lazy to cover all my tomatoes and herbs with sheets, so I picked them instead. I easily had over 8 pounds of tomatoes. Insane considering I had 5 plants in total.
With this abundance of tomatoes and not being sure what to do with them, I polled my amazing followers on our Facebook Page to get some ideas. My dear friend Sarah gave me the awesome idea to make Tomato Jam! They serve a delicious tomato jam at my favourite restaurant in Winnipeg and I wanted to try and replicate it. This jam is seriously awesome. Sweet tomato and cinnamon hints, with a bit of heat from the jalapeño, combined with the savoury fragrant smells of cumin make this jam irresistible for any cheese or charcuterie board. It even is fantastic on burgers. Not to mention, this recipe is so simple! The hardest part is chopping tomatoes…and that isn’t hard.
In a medium sauce pan, combine your tomatoes and jalapeño.
Add all your other ingredients to the sauce pan.
Bring to a boil over medium heat, stirring often.
Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour and 15 minutes.
How AMAZING does this look?
Smells and tastes even better.
Cool jam and refrigerate until ready to use. I used a mason jar. This yields approximately one pint and will keep at least a week in the fridge.
Pair with your favourite cheese, crackers and breads.
SO delicious, sweet and fragrant.
Not to mention…totally easy, right?
Enjoy!
- 1-1/2 pounds good ripe tomatoes, cored and coarsely chopped
- 1 cup white sugar
- 2 tbsp freshly squeezed lime juice
- 1 tbsp fresh grated or minced ginger
- 1 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1 tsp salt
- 1 jalapeño, stemmed, seeded and minced
- In a medium sauce pan, combine your tomatoes and jalapeño.
- Add all your other ingredients to the sauce pan.
- Bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour and 15 minutes.
- Cool jam and refrigerate until ready to use. I used a mason jar.
- This yields approximately one pint and will keep at least a week in the fridge.
Recipe adapted from: The New York Times
13 Comments on Homemade Tomato Jam
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Alyssia
December 7, 2013 at 3:19 PM (11 years ago)I love Bistro 7 1/4’s tomato jam!! So excited to make this, thank you!! Do you need to peel the tomatoes?
Claudia's Cookbook
December 7, 2013 at 7:21 PM (11 years ago)Hi Alyssia – Nope, I didn’t peel them! Let me know what you think of it!
Linda
August 25, 2015 at 11:56 AM (9 years ago)This looks quite yummy! I’ve never had tomato jam but always have an influx of tomatoes. I shall have to try this recipe out!
Jacqueline
November 28, 2015 at 6:58 PM (9 years ago)Question,can you freeze or can it?
Claudia's Cookbook
November 30, 2015 at 10:09 AM (9 years ago)I haven’t tried freezing or canning it. But I can’t see why you wouldn’t be able to freeze it.
Shaena
December 14, 2015 at 12:13 PM (9 years ago)Canned it and it is fabulous!
Claudia's Cookbook
December 14, 2015 at 7:01 PM (9 years ago)That’s wonderful! So glad you like it. Thanks for sharing, Shaena!
Shaena
December 14, 2015 at 8:42 PM (9 years ago)I have so many people who fell in love with this jam I may have to develop a support group. My husband calls it stupid good. It is stupid how good it is! Thanks again for the great recipe!
Claudia's Cookbook
December 14, 2015 at 8:47 PM (9 years ago)Yeah!!! That’s awesome, Shaena! It should be adored. Tomato Jam is so under rated. So happy you love it! Thanks for sharing!
Jacqueline
December 22, 2018 at 7:40 PM (6 years ago)Curious….how long to process when you can it?
Thanks
Lynn Brick
May 6, 2020 at 12:46 PM (5 years ago)My uncle was ask9ing me to find a recipe from his childhood (early 1940’s) this sounds similar without jalapeno, he thought maybe lemon or orange peel? Can this be made in a large batch and water bath to preserve longer? Thanks for your time.
Lynda
November 22, 2020 at 8:27 AM (4 years ago)Can you use frozen tomatoes?
Claudia's Cookbook
March 1, 2021 at 3:18 PM (4 years ago)We’ve never tried but they might be too watery.