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
Cook time
 
A sweet, spicy kicked up tomato jam - grown-up ketchup!
Serves: 2 pints
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.

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

Other tomato jam recipes you might enjoy:

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Comments

  1. says

    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!!

    • says

      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.

  2. says

    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?

  3. Happier Than A Pig in Mud says

    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:@)

  4. says

    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!

  5. says

    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

  6. says

    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.

  7. says

    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!

  8. says

    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.

  9. says

    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.

    • says

      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.

  10. says

    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!

  11. Julia says

    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!

  12. Joyce says

    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!

    • says

      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 :-)

    • says

      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.

  13. Wendi says

    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.

  14. Clare says

    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!

  15. Shelby says

    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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