Tomato Jam - The Best Ever -

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Tomato Jam - The Best Ever

The Ultimate Tomato Jam: Sweet, Savory, and Everything In Between

Prep Time1

Cook Time3

Course: Appetizer

Cuisine: American

Keyword: Tomato Jam

Servings:

Calories: 119kcal

Author: Chloe Tuttle

Equipment

4 half pint canning jars, lids, and rings optional
1 Large stainless steel cooking pot
1 Hot water bath Canner
canning tongs for removing hot jars Optional

Ingredients

3 -3½ pounds tomatoes* chopped and preferably home-grown - you will need 4 cups chopped tomatoes
2 cups sugar
¼ cup lemon juice freshly squeezed
¾ Tablespoon ginger grated
1½ teaspoons red pepper flakes
1 teaspoon salt
½ teaspoon cinnamon ground
¼ teaspoon cumin ground

Instructions

This jam condenses a lot as it is cooks and it isn't necessary to add pectin. You can store this jam in the refrigerator for several weeks without having to run through the hot water process. If you plan to keep for some time, then you should run through the hot water process.
If you have access, meaty tomatoes like Roma are best for this recipe. I used 4 kinds of tomatoes, even using grape tomatoes. You will need 4 cups total of chopped tomatoes. If your tomatoes do not have a large core, especially if you use Roma tomatoes, you will not use all of the 3 pounds of tomatoes.
Wash tomatoes and remove the stems, cores and blemishes. It is up to you whether you blanch the tomatoes. I have made both ways. If you plan to blanche the tomatoes, now is the time.
Chop the tomatoes - you will need 4 cups chopped tomatoes. Combine the chopped tomatoes, 2 cups sugar, 1/4 cup lemon juice, 3/4 T grated ginger, 1 1/2 teaspoons red pepper flakes, 1 teaspoon salt, 1/2 teaspoon cinnamon, and 1/4 teaspoon cumin in a large, heavy pot.
Bring to a boil over medium heat, while stirring.
Reduce heat and simmer for 1-2 hours, stirring often and cook until mixture has a jam-like consistency. Cooking time is affected by the type of tomatoes used. If you have juicy tomatoes, this will take longer.
Ladle into jars and process in a hot water bath if you plan to keep for an extended time. Otherwise, ladle into jars and store in the refrigerator.
Hot water bath canning instructions are in the last part of post about Sweet Pickle Relish that explains Hot Water Bath: How to Do Hot Water Bath: https://chloesblog.bigmill.com/sweet-pickle-relish-recipe-southern-style
* Note: If you make this jam when you cannot find home-grown tomatoes, I suggest making it with grape tomatoes. The brand Sweet Pops is really good and you can buy them in a 1 1/2-pound package. You will only need a total of 3 pounds, maybe fewer, because there is no waste. Do cut the tomatoes in half. I might even try this recipe with canned tomatoes.

Notes

Nutrition