Easy Tomato Jam Recipe – No Special Equipment or Canning Required

Tomato jam is a delicious condiment that is not only great to serve on sandwiches and burgers but also to use as a spread to top crackers, cream cheese or baguette slices. In fact, it has become a favorite addition to charcuterie boards across the nation.

However, it is one of those items that is difficult to find at the grocery. In fact, in most stores you can only find it near the speciality food items located next to the gourmet cheese case. And that is if they stock it at all.

Therefore, instead of going on a massive search at several stores for this sweet jam, same your time and energy and make it yourself. This easy recipe takes only minutes to prepare and requires no canning equipment.

Instead, the jam is stored in the refrigerator for immediate use or in the freezer for later use. Then pull it out whenever you need to flavor a sandwich or to serve a quick and easy appetizer that is full of flavor.

Best of all this recipe is simple to make and only requires a few ingredients. It is made by simmering tomatoes with sugar and spices until the mixture thickens and becomes jam-like.

Without the need to peel the tomatoes this recipe comes together with very little effort! In fact, even the novice cook can master this recipe.

What Type of Tomatoes Make The Best Jam

Roma tomatoes: These are plum-shaped tomatoes with thick skin and few seeds. They have a high ‘meat’ content and a slightly acidic flavor, which is perfect for jam.

San Marzano tomatoes: These are heirloom tomatoes that are known for their intense flavor and sweetness. They are also meaty with few seeds, making them ideal for jam.

Plum tomatoes: These are any type of tomato that is plum-shaped, such as paste tomatoes. They have a similar flavor and texture to Roma tomatoes, so they can be used interchangeably.

Cherry tomatoes: These are small, round tomatoes with a sweet flavor. However, because they have a higher water content you will need to cook the jam longer so that it can thicken.

You can also use a combination of different types of tomatoes to make tomato jam. For example, you could use a mixture of Roma tomatoes and cherry tomatoes, or San Marzano tomatoes and plum tomatoes to give the jam a more complex flavor profile.

How To Know When Tomato Jam Is Done?

The most difficult step in making any type of jam is to know when it is thick enough to remove it from the heat. However, there are several ways to tell when tomato jam is done cooking:

1. Appearance: The jam should be a deep, rich red color and have a glossy sheen. The tomatoes should be soft and broke down, and there should be no visible liquid on the surface.
2. Consistency: The jam should be thick enough to coat the back of a spoon and slowly slide off when the spoon is turned upside down. If it’s too runny, it needs to cook longer. If it’s too thick, it will be difficult to spread.
3. Wrinkle test: Place a small amount of jam on a chilled plate. Let it cool for a few seconds, then gently push it with your finger. If the jam wrinkles, it’s ready. If it’s still smooth, it needs to cook longer.
4. Temperature: The jam should reach a temperature of 220°F (105°C) to set properly. You can use a candy thermometer to check the temperature. Just be sure that the thermometer tip does not touch the bottom of the pot.

Recipe Tips

Use ripe tomatoes – Ripe tomatoes have a higher sugar content, which will help the jam thicken and set. You can also use ripe Frozen Tomatoes from your summer garden to make this recipe in the middle of winter.

Core and seed the tomatoes – This will help to prevent the jam from being too chunky. However there is no need to peel the tomatoes.

Add a little bit of acid – Acid helps to balance the sweetness of the sugar and also helps to prevent the jam from discoloring. Lemon juice or apple cider vinegar are both good choices.

Skim off the foam – As the jam cooks, foam will form on the surface. Skim this off with a spoon to prevent the jam from being cloudy.

Stir regularly – Stir the jam regularly to prevent it from sticking to the bottom of the pot and burning.

Cook in batches – If you’re making a large batch of jam, it’s best to cook it in batches to ensure that it cooks evenly.

Cook the jam until it is thick and jammy – This will take some time, but it is important to be patient.

Let the jam cool before storing – Once the jam is at the desired consistency ladle it into containers and then let it cool completely before storing.

How To Store Tomato Jam (refrigerator and freezer)

The tomato jam will stay good in the refrigerator for up to 2 weeks. However for longer term storage place the jam in the freezer for up to 6 months. 

Freezer Storage Tips:

1. Use freezer-safe containers: Choose plastic or glass freezer-safe containers to freeze the jam. Ensure they have airtight lids to prevent freezer burn.
2. Leave Room To Expand: Fill the containers with hot tomato jam, leaving about ½ inch of headspace at the top.
3. Cool and freeze: Allow the containers to cool completely to room temperature, then place them in the freezer. Frozen tomato jam will last for up to 6 months

Ways To Use Tomato Jam

Spread it on toast, bagels, or muffins. This is a classic way to enjoy tomato jam, and it’s a great way to add a burst of flavor to your breakfast or brunch.

Use it as a topping for burgers, hot dogs, or sandwiches. Instead of ketchup use the jam to provide a sweet and savory flavor to your favorite sandwiches.

Serve it on top of roasted vegetables or grilled meats. Add a little flavor and moisture to roasted vegetables or grilled chicken and pork by placing a spoonful on top.

Use it as a glaze for meatballs or chicken wings. Tomato jam can makes a great glaze for meatballs or chicken wings, giving them a sticky and flavorful coating.

Use it as a dipping sauce for cheese or crackers. One of the most popular ways to enjoy tomato jam is as a delicious dipping sauce or spread with cheese and crackers.

Make a savory dessert with it. Tomato jam can be used to make a variety of savory desserts, such as tomato jam tarts or tomato jam cobbler.

Stir it into yogurt or oatmeal. Want to add flavor to your morning yogurt or oatmeal? Add a spoonful and breakfast just got better!

Use it as a condiment for eggs. Add a little jam to your omelet or stir it in your deviled egg mixture to add a sweet element to the filling.

Easy Tomato Jam Recipe

* Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to read the entire article for helpful tips and tricks when making this recipe.

*Makes approximately 16 ounces

INGREDIENTS

• 2 pounds ripe plum tomatoes (San Marzano, Roma or Amish Paste)
• ¾ cup brown sugar
• ¼ cup lemon juice
• 1 ½ teaspoons salt
• 1 teaspoon ground ginger
• ½ teaspoons ground cumin
• ½ teaspoon crushed red pepper
• ½ teaspoon garlic powder

INSTRUCTIONS

1. Chop the tomatoes and remove any seeds and seed core.

2. In a medium saucepan add all the ingredients and set over medium-high heat. Bring the mixture to a boil, stirring frequently.

3. Lower the heat to medium and simmer for 1 – 1 ½ hours, stirring frequently to prevent the tomatoes from burning on the bottom surface.

4. Once the tomato jam has lost almost all, but not all of its liquid and looks thick and glossy remove the pan from the heat.

5. Place in glass jars, leaving 1/2 inch headspace and let cool to room temperature. Cover and store in refrigerator or freezer.

ENJOY!

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