Tomato Jam

by Lana Stuart on March 8, 2011 · 51 comments

Tomato Jam

I’m going to tell you something today that I’ll bet you don’t know about me. I love ketchup. Adore it. I eat it like a six-year-old. On french fries. On hash browns. On hamburgers. And, yes, on steak. Especially on steak, much to the chagrin of servers in steak houses all around this area. It’s just not a steak to me without my ketchup.

This Tomato Jam recipe is what I would call grown-up ketchup. It has the usual sweet, spicy, tomato-ey taste of ketchup but is it ever kicked up a notch or three! This jam is so good it will make you want to rush over the stove to cook something just so you can have a spoonful of this on the side. No kidding. Use this as a condiment with anything where you’d normally serve ketchup. It’s great on a burger, especially a turkey burger. It’s fantastic with roast chicken and really wakes up your breakfast hash browns. The flavor is rich and tangy with a spicy kick from the red chili flakes. It’s also very similar in taste to asian sweet chili sauce. It also makes a great appetizer – spread a cracker or toasted slice of baguette with a little goat cheese and top with a bit of tomato jam – yum!

Just wait until you see how I used it in my next post. You’re going to love it!

2 ½ # cherry tomatoes, halved (about 4 pints)
1 ¾ cups sugar
Grated zest of 1 lime
4 tblsp. lime juice (about 2 limes)
1 tsp. freshly grated ginger
½ tsp. cinnamon
¼ tsp. ground cloves
1 ½ tsp. salt
1 ½ tsp. red chili flakes

Tomato Jam

I bought four pint boxes of mixed cherry tomatoes to make my Tomato Jam, but you don’t have to use cherry tomatoes. Any tomato works fine, really. My four boxes weren’t quite 2 1/2 pounds, so I added one chopped Roma tomato to make up the weight.

Tomato Jam

If you’re using cherry tomatoes, cut them in half or quarters depending on their size. Isn’t that a gorgeous pile of tomatoes?

Tomato Jam

Combine the tomatoes, sugar, lime zest, lime juice, ginger, cinnamon, cloves, salt and red chili flakes in a large non-reactive pot.

Tomato Jam

Bring the mixture up to a rolling boil, then reduce the heat to maintain a steady simmer.

Tomato Jam

Cook for 1 to 2 hours, stirring regularly, until the tomatoes become a soft, sticky, jammy consistency. The cooking time will depend on how high you keep your simmering temperature and may actually take up to 3 or more hours. Check the progress and stir occasionally until you achieve your desired consistency. I like mine very thick. My cooking time is actually closer to four hours because I keep my temperature very low. I’d rather cook it lower and longer so I don’t have to watch it so closely. If you simmer at a higher temperature you could risk scorching the jam. When cooking is complete, remove the pan from the heat. Spoon the jam into a jar and store in the refrigerator.

Makes about two pints.

Enjoy!

Tomato Jam

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Yield: 2 pints

Tomato Jam

A sweet, spicy kicked up tomato jam - grown-up ketchup!

Ingredients

  • 2 ½ # cherry tomatoes, halved (about 4 pints)
  • 1 ¾ cups sugar
  • Grated zest of 1 lime
  • 4 tblsp. lime juice (about 2 limes)
  • 1 tsp. freshly grated ginger
  • ½ tsp. cinnamon
  • ¼ tsp. ground cloves
  • 1 ½ tsp. salt
  • 1 ½ tsp. red chili flakes

Instructions

  1. Cut the tomatoes in half or quarters depending on their size.
  2. Combine the tomatoes, sugar, lime zest, lime juice, ginger, cinnamon, cloves, salt and red chili flakes in a large non-reactive pot.
  3. Bring the mixture up to a rolling boil, then reduce the heat to maintain a steady simmer.
  4. Cook for 1 to 2 hours, stirring regularly, until the tomatoes become a soft, sticky, jammy consistency. The cooking time will depend on how high you keep your simmering temperature and may actually take up to 3 or more hours.
  5. Check the progress and stir occasionally until you achieve your desired consistency.
  6. When cooking is complete, remove the pan from the heat.
  7. Spoon the jam into a jar and store in the refrigerator.

Notes

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

http://www.lanascooking.com/2011/03/08/tomato-jam/

–(Link to original recipe from Food in Jars – http://www.foodinjars.com)

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{ 50 comments… read them below or add one }

1 Amanda March 8, 2011 at 3:24 pm

Sounds amazing! My brother used to eat ketchup sandwiches (barf), tell me you don’t go that far.

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2 Lana March 8, 2011 at 3:29 pm

I do love my ketchup, but ketchup sandwiches! Uh, no LOL!

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3 Barbara @ Modern Comfort Food March 8, 2011 at 3:51 pm

Lana, you’re my go-to source when it come really wonderful preserves, and this one is absolutely right up my alley. So timely, too. Our garden’s tomato season is nearing its end, and we must have five pounds of very ripe tomatoes in the kitchen now, waiting for a good use. This is it, and I’m sharing this with my husband, who is our family’s canning czar. Wonderful!!

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4 Lana March 8, 2011 at 4:45 pm

Hope you enjoy it, Barbara! And you don’t have to use cherry tomatoes, any old variety will work.

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5 Cookin' Canuck March 8, 2011 at 4:21 pm

This would be great in a grilled cheese sandwich. My son has taken a liking to chili sauce lately, and I think he would absolutely love this.

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6 Lana March 8, 2011 at 4:46 pm

That’s a great idea, Dara! I never thought of it, but this would be so good with grilled cheese. I’m going to try that myself.

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7 Jennifer @ Jane Deere March 8, 2011 at 4:57 pm

Hi Lana! What a beautiful jam! My husband’s grandfather always wanted me to make tomato jam and I tried a couple of different recipes that he liked OK, but never quite hit that spot in his memory. I bet this recipe would be closer!

He said that the recipe he remembers eating was fairly sweet and he liked to eat it on toast. Do you think this would be a good one on toast?

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8 Lana March 8, 2011 at 5:01 pm

Hi Jennifer – this jam is quite sweet. I think it would be fabulous on a piece of buttery toasted bread :-)

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9 Feast on the Cheap March 8, 2011 at 5:28 pm

I’m a closet ketchup addict… Guess what’s on my must-make list?

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10 Lana March 8, 2011 at 10:07 pm

If you do make it, I’d really like to know what you think of it!

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11 Happier Than A Pig in Mud March 8, 2011 at 5:28 pm

This sounds great! I bet you could also cook it down in the crock pot, I’ve made pear butter like that and it worked well:@)

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12 Lana March 8, 2011 at 10:08 pm

Oh, great idea about using the crock pot. I think I’ll try that next time!

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13 Lucy March 8, 2011 at 5:56 pm

this looks beautiful! I’ll have to give it a try!

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14 Lana March 8, 2011 at 10:08 pm

Thanks, Lucy. Give it a try – it’s very easy.

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15 SMITH BITES March 8, 2011 at 6:27 pm

you are a woman after my own heart Lana – i’m a ketchup girl myself; BUT i am also a HUGE fan of tomato jams! i’ve made a couple of different versions but both have some sort of sweet-spicy heat to them that just make everything taste better!

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16 Lana March 8, 2011 at 10:08 pm

I’m so glad to find out I’m not the only grown-up ketchup lover :-)

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17 Deeba March 8, 2011 at 7:52 pm

You really awakened my tastebuds with this delicious post Lana. Gorgeous pictures & just the right foodie pick up for me. Love the pictures and all the flavours that you got in the jar! Mmmm

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18 Lana March 8, 2011 at 10:09 pm

Thanks, Deeba. I was really happy with the most of the photos on this post. I keep working on those photography skills!

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19 Mama Kelly aka Jia March 8, 2011 at 8:54 pm

I have bookmarked this and will be making it this summer for sure. Hubby likes ketchup on just about everything and I would bet he would love this!!

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20 Lana March 8, 2011 at 10:10 pm

Hope you and he both like it, Jia!

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21 sangeeta March 9, 2011 at 12:12 am

This looks like a wonderful blend of flavors. Loved the lemon zest in it. We make a chutney with tomatoes , different seasonings and no lemon zest…that looks like this jam , i know this jam will be a great hit in my kitchen too.
Wonderful pictures.

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22 Lana March 9, 2011 at 7:19 am

Thanks, Sangeeta, but it’s actually lime zest. Lemon would be good, too, I’m sure.

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23 Lauren at Keep It Sweet March 9, 2011 at 6:09 am

My husband also loves ketchup. This looks really delicious and would be great to spice up some chicken.

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24 Emma March 9, 2011 at 9:05 am

This looks and sounds delicious! I adore tomato jams and chutneys and love making my own, I shall have to give your version a go! Also, some of the most beautiful ‘step by step’ photography I’ve seen in a while – bravo!

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25 Linda March 9, 2011 at 9:56 am

Hi! Although I’m couch- ridden with the flu, I’m going to try your recipe as soon as I’m back in business! Thanks!

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26 Lauren | Have Fork Will Eat March 9, 2011 at 10:55 am

Looks delicious!

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27 Sarah March 9, 2011 at 5:00 pm

I love tomato jam so much but I can never find a recipe that looks as good as the ones I pick up at the farmers’ market. This one though– I’m going to make it as soon as I can.

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28 Lana March 9, 2011 at 6:48 pm

Sarah – I don’t think you’ll be disappointed at all. This is a really great tomato jam!

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29 Biz March 10, 2011 at 11:21 am

While I am a mustard person, my daughter adores ketchup – puts it on her eggs even, not sure where I went wrong with her! :D

I’ll have to make this for her.

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30 Lana March 11, 2011 at 2:47 pm

I hope you’ll try it and she likes it!

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31 Miss @ Miss in the Kitchen March 10, 2011 at 5:26 pm

This looks really good. I actually don’t like ketchup, it actually inspired me to create a bbq sauce business! My kids and husband think that ketchup is it’s own food group, so I will be trying this.

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32 Lana March 11, 2011 at 2:49 pm

I’d be right there with your hubby and kids. Ketchup is most definitely its own food group in my house :-)

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33 Kevin (Closet Cooking) March 13, 2011 at 9:20 am

A tomato jam sounds really good!

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34 Delishhh March 17, 2011 at 11:58 pm

I have always wanted to make Tomato Jam. This looks FABULOUS!

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35 Lana March 18, 2011 at 11:46 am

Thanks! It’s really quite easy to make – you should try it.

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36 Aggie March 23, 2011 at 8:53 pm

seriously beautiful photographs and what a wonderful recipe!

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37 purabi naha June 8, 2011 at 6:10 am

I loved this jam. Such breathtaking photographs! I loved your site.

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38 Robin June 9, 2011 at 4:47 pm

How long will it keep in the fridge?

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39 Lana June 9, 2011 at 5:19 pm

I don’t really know just how long this will keep in the fridge. It never lasts long enough around here to test that. To be safe, I probably wouldn’t keep it more than a couple of weeks.

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40 mjskit January 6, 2012 at 3:10 pm

I’ve never made tomato jam and it looks fabulous! I love the sweet and spicy. It is definitely something that sounds good spread on a cracker for a little snack. I love that kind of snack!

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41 Julia March 20, 2012 at 12:59 pm

Thanks for this great recipe, Lana. I’ve made it several times, with a couple of slight adjustments. I add a couple of shallots, and reduce the sugar somewhat. I actually canned this and gave it as Christmas presents to several friends this year, and it went over really well! YUMmmmm!

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42 Joyce July 14, 2012 at 12:18 am

I made this today. What a great way to use up cherry tomatoes! I’m not a ketchup fan, so I am not sure what I’m gonna try it on first. LOL I really like the taste though. I’m gonna can it for gifts. I know some people who will love it! I didn’t care for the skins, so I hit it with the stick blender.. that made it better for me… Thank you for this interesting and yummy, super easy in the crock pot recipe!
It may sound like I wasn’t crazy about it… but it’s really good and perfect for me since I’m down and out with my back.. leaving it to cook in the crock pot was so fun!

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43 Lana July 14, 2012 at 7:29 am

Joyce – I’m so glad you enjoyed making the tomato jam and hope you really enjoy using it! You said you planned to can it for gifts. Just be aware that this is not an approved canning recipe. It hasn’t been tested to determine whether it has the required pH to make it shelf-stable. You could, however, certainly pack it into jars to keep in the refrigerator and tell your recipients to do the same :-)

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44 Wendi September 9, 2012 at 1:47 am

Hey can you think of any reason why you couldn’t waterbath can this?

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45 Lana September 9, 2012 at 9:40 am

Yes, I can. It’s probably not acidic enough for water bath canning. Honestly, I don’t take chances with canning anything that hasn’t been tested and approved for canning by USDA. And this is not an approved canning recipe.

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46 Wendi September 9, 2012 at 6:52 pm

I just made this last night in the crockpot. Cooked on high with the lid half off for 12 hours. Totally easy and boy did my house smell yummy. Thanks for the great idea.

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47 Clare September 15, 2013 at 11:42 am

I just made this with cherry toms from my garden – it was my first ever jam and it was SO easy and tastes really good! Thanks a lot – I will definitely be making more!

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48 Lana Stuart September 15, 2013 at 3:35 pm

Glad you liked it, Clare. Reminds me that I need to make some more!

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49 Shelby March 6, 2014 at 11:20 pm

Thank you! This is one of those things I have been looking for. The best appetizer I’ve ever had was a wedge of Brie, roasted garlic, tomato jam, a few baby greens,all served with pita points. The flavors,tasted all together were fantastic.
PS I’m still finding interesting recipes as I continue exploring your blog.

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50 Lana Stuart March 7, 2014 at 8:18 am

That sounds really delicious, Shelby. I can’t wait to try that for myself!

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