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Tantalizing tomato jam recipes

Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...

homemade tomato jam

Tomato jam is a delicious way to dig into your garden tomato harvest. Thick, rich and sweet, this homemade condiment can be spread on bruschetta, partnered with crackers and soft cheese, nestled in a wrap, slathered on burgers, and paired with other juicy meats. Tomato jam is not only easy to prepare at home, it can be joined with a variety of tasty ingredients and given a different flavor profile every time you make it. Here are three rave-worthy tomato jam recipes.

Spicy Tomato Jamtomato jam

Makes about 5 cups

Ingredients:

  • 4 pounds garden-fresh tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon ground cinnamon
  • Generous pinch of red pepper flakes
  • Salt and freshly ground black pepper to taste
  • 1 cup granulated sugar

Directions:

  1. Bring a large pan of water to a boil over high heat. Add tomatoes and blanch until tomato skins just start to wilt. Using a slotted spoon, remove tomatoes and drain. Place them in a bowl of cold water and peel off tomato skins
  2. In a Dutch oven, heat oil over medium heat. Add ginger and garlic and cook, stirring for 1 minute. Add tomatoes, cinnamon and red pepper flakes, stirring to combine. Season with salt and pepper
  3. Stir in sugar and bring to a simmer. Reduce heat to low and cook, covered, for 45 to 60 minutes, stirring occasionally, until thick
  4. Refrigerate and use within a week or transfer to plastic freezer jars and freeze

Roasted Tomato Jam

Makes about 3 cups

Ingredients:

  • 4 pounds tomatoes, quartered
  • 4 garlic cloves, minced
  • Olive oil
  • Salt and freshly ground black pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 tablespoons cider vinegar

Directions:

  1. Preheat oven to 350 degrees F. Toss tomatoes and garlic together in a large shallow baking dish. Drizzle with olive oil and season with salt and pepper, coriander, and cumin. Cook for 2 hours
  2. Turn heat up to 450 degrees F and roast, stirring every 10 minutes, for 30 to 40 minutes or until tomatoes are lightly charred. Mash to your desired consistency and transfer to a saucepan over medium heat
  3. Add sugars and vinegar to tomatoes and bring to a low boil. Reduce heat to low and simmer for 1 hour or until a jam-like consistency is achieved
  4. Transfer to mason jars and store in the refrigerator for up to 2 weeks or transfer to plastic freezer jars and freeze.

Green Tomato Jamgreen tomato jam

Makes about 5 cups

Ingredients:

  • 4 pounds green tomatoes, quartered, seeded
  • 4 cups granulated sugar
  • Juice of 2 lemons
  • Zest of 1 lemon, minced
  • 1 teaspoon ground allspice

Directions:

  1. Combine tomatoes, sugar, lemon juice, lemon zest and allspice in a large bowl. Toss to coat, cover, and let sit overnight at room temperature
  2. Pour all ingredients into a stockpot over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 10 to 15 minutes, stirring occasionally. Pour into a large nonreactive bowl and let cool. Cover and refrigerate overnight
  3. Finely chop green tomato mixture in a food processor. Transfer to a stockpot over medium medium-high heat. Bring to a boil and reduce heat to medium-low. Simmer for 35 to 40 minutes or until a jam-like consistency is achieved and the mixture has reduced by almost half
  4. Transfer to jars to be kept in the refrigerator for up to 3 weeks or transfer to plastic freezer containers and freeze

 

More tomato recipes

 

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