Tomato Jam Recipe (2024)

Nice flavor but too much sugar. I would start with 1/4 cup and add up to 1/2 cup as needed. I also put 1 chopped yellow pepper and 1/2 chopped red onion into it.

When I am too lazy to put much effort into dinner, I toast some bread, spread this jam on top, then scramble an egg with hot pepper flakes and parmesan cheese and put that on top also.

Halve the sugar, half again the cooking time.
Cook until a path scraped across the bottom doesn't fill in.
Made just under two half-pints, jars preheated at 325° for 15 minutes to seal.

I have made a large batch or two of this every year for the last 4 years, reduce the sugar, increase the lime juice and ginger, use jalapeño, serrano or habanero peppers and cook it down in an electric skillet on low to reduce the need to stir and the risk of scorching. Taste. I do a hot water bath as for other jams and give as gifts with friends asking when they will receive another jar of jam. Is very good in chicken/turkey sandwiches, pork sausage patties and biscuits and seasoning stir fry

Check out the "Food in Jars" blog - she does not advise canning recipes that have not been specifically tested for canning; however, she also has a tomato jam recipe on the current blog, and in her archive/cookbook. My gut says this one would be fine; but check first.
www.foodinjars.com

With crackers and sharp cheese!
You can make this recipe and then freeze it in small amounts. Thaws just great when someone comes over.

I've made this several times now and the stated directions are best. When I tried halving the sugar, the jam tasted too much like marinara. 75 minutes was just about right for cooking time if you cook at a medium temp. I guess the cooking time could be shorter if you have drier tomatoes or cook on high, but my tomatoes were straight from the garden and full of moisture.

Love a nice tomato jam for spreading on crackers with creamy goat cheese - fantastic appetizer. Also good with any roasted or barbecued meat. Try it on burgers instead of ketchup.
Here's a recipe that's great for safe canning as well as links to a couple of other great tomato jams (of which this is one!). http://www.gettystewart.com/tomato-jam/

My guess is that the larger amount of sugar is needed to preserve. Most fruit jams call for a sugar amount that is 3/4 of the fruit amount. Perhaps this recipe would last more than a week.......

This has been a stand=by recipe for years. I can it, processing for 20 minutes, 1/4 inch headspace. Love it.

I reduced the sugar to 1/2 cup upon reading the other notes and I am glad I did.

I had never eaten Tomato Jam - someone at work gave me tomatoes yesterday and so I tried this and ...wow, so simple, and so delicious and like the Getty said below was amazing with Goat cheese on crackers. Thank you! I used a little cayenne pepper at the end and powdered ginger, because that's what I had on hand, and it turned out very nice.

I tried this and went with the suggestion of cutting the sugar in half and it is plenty sweet enough. I also substituted the cumin and cloves with ground anise and orange zest. It gives a slight Asian twist to this sweet/hot condiment and was tasty on grilled steak.

I followed the recipe but as suggested in the comments, cut the sugar by half. Also added 1tsp of TJ's Chile Lime seasoning (aka Tajin). The jam has a very similar flavor profile and ingredients to British tomato chutney. Really versatile and absolutely delicious.

So easy and delicious! We left out the ginger and it still turned out wonderfully sweet and acidic and tangy— pairs wonderfully with a scotch egg.

Made as per recipe. We agree with many other reviewers that it's just too sweet but we'll try it again with the Pomona's Pectin as the spices and flavors are really nice.

This makes my heart sing and takes me back to childhood! My grandma made this with garden tomatoes, but used orange as the acid. She always included slivered orange peel in the mix. I'm betting she used a bit less sugar, since the oranges are sweet. Yummmmmm...

Love this tomato jam! Have made 2 batches & it'll become a staple. But there are notes:as cooks have said, definitely less sugar (I only used 1/3 c.). I added 2 star anise pods (because I had them) & also 2 halved cloves of garlic (removed both garlic & anise pods after cooling). Apple cider vinegar instead of lime juice, only a pinch of cumin as it can overwhelm, one serrano chile, halved lengthwise & sliced, with some seeds. Use on crostini atop ricotta & as chutney with baked chicken.

It took about 2 hours on a steady summer to get to a thicker consistency. I also peeled the tomatoes and deseeded them prior to boiling… I used 2 Jalapeños and a shake of cayenne…. Delicious on cream cheese with crackers!

I will be making this recipe forever! It was amazing! Yummy!!

Since I had very sweet tomatoes, I halved the sugar and used 1/2 white and 1/2 dark brown sugar. Even with the reduction, it was still a bit sweet for me. For the next batch, I reduced the sugar a bit more. The blend of sweet and spicy is delicious.

Tomato jam is fantastic with some goat cheese and crusty bread or as a sauce substitute on a cracker thin pizza crust! Or combine the two- cracker thin pizza crust rolled out and spread with tomato jam, some globs of goat cheese and some fresh basil. Soooo good!

I am making this for a third time with the roma tomato stragglers. I agree with reducing the sugar to your taste. I cranked up the grated ginger and jalapeno because it makes for such a flavor party in your mouth. Great with eggs and goat cheese or feta. Nice as a filler in a grilled Gruyere cheese sandwich. One repeat guest asks for it as a steak sauce.

I used Serrano because that's what I had, but otherwise stuck to the recipe and it was pretty much life-changing. Sweet with a lingering heat, and it tastes even better the second and third day. I can't vouch past that because it was gone. Try using it as a topping on a grilled burger.

Delicious as is. I didn’t find it overly sweet. However, 75 minutes of cooking was WAY too long. Check in at 30 min, then every 10 min. Mine began to carmelize at 40 min

Perfect just as recipe is written!

I made this with the shriveled baby tomatoes on my counter. The cook time took only about 35 minutes. I'm making it again, and the fresh tomatoes take longer to boil down. I'll be serving it on crostini with whipped feta cheese spread.

I made lemon zest studded shortcrust tart shells and filled it with this jam for our wedding reception ten years ago.It's absolutely splendid and next week I've got a crate of tomatoes coming from a local farm. I'm making jars for Christmas/holiday giving. Mark Bittman, you are woven into my marriage/life/kitchen and I am grateful.