tomato jam

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on Tumblr

~ tomato jam ~

This is a tomato jam recipe inspired by my favorite minimalist, Mark Bittman. The man is a genius. ‘Nuff said. I made a couple minor changes to the recipe. It’s amazing. How do you use tomato jam you may ask? Well, the beauty of this condiment is it’s versatility. It’s sweet, it’s savory, it can be used in place of ketchup or barbecue sauce! Slather some on a toasted garlic bagel with cream cheese, dip your french fries in it, spread it on a thick slice of sourdough bread and top with gooey soft boiled eggs, place a little dish of it next to a cheese and cracker tray, use it as a sandwich topping with ham or turkey and fried onions, use it as a glaze for fish, chicken or pork. Top rosemary scones with a bit of chevre, tomato jam and crumbled bacon for a standing ovation.

3 lb. ripe Roma tomatoes

2 cups sugar

1/4 cup freshly squeezed lemon juice

1 to 2 teaspoons ground ginger powder

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1/4 teaspoon to 1/2 teaspoonΒ  ground cloves

1 to 2 teaspoon salt

2 seeded jalapeno peppers, chopped fine

Combine all in a medium saucepan. Bring to boil over medium heat, stirring often. Simmer for one hour and 15 minutes. During the last five minutes add 1 to 2 teaspoons cornstarch mixed with a little cold water. Stir with a wire whisk until thick. Pour into sterilized canning jars and cover tightly. Chill in refrigerator until ready to use. Keeps for one week in the refrigerator.



You may enjoy these related posts:

  37 comments for “tomato jam

  1. July 10, 2012 at 9:32 pm

    Oh beautiful, what a mix of flavors! Now I want a slice of bread and a big spoonful of this delicious treat:-) Hugs, Terra

    • Melissa
      July 11, 2012 at 1:17 pm

      Hi Terra! It’s a yummy, super easy recipe. enjoy! hugs πŸ™‚

    • patricia miner
      September 17, 2018 at 3:32 pm

      can you freeze this jam

      • Melissa
        September 18, 2018 at 12:17 pm

        I’ve never tried freezing this jam.

  2. July 11, 2012 at 9:31 am

    Goodness gracious! I can think of about 1,000 uses for this! Nicely done!

    • Melissa
      July 11, 2012 at 1:18 pm

      Hi Jackie! thanks for visiting πŸ™‚ enjoy! xo

  3. Lori Becklehimer
    July 12, 2012 at 6:24 pm

    Have you tried freezing this?

    • Melissa
      July 12, 2012 at 6:39 pm

      no, I never have. we make it in small batches and eat it fresh πŸ™‚

      • Lori Becklehimer
        July 12, 2012 at 6:45 pm

        Well it looks great . The recipe doesnt mention how much it makes. SInce it said to put in canning jars , I wasnt sure how many jars the recipe would make.

        • Melissa
          July 12, 2012 at 7:10 pm

          you can generally count on about a pint of jam with the amount of tomatoes indicated in the recipe.

      • Lisa
        March 23, 2013 at 7:09 pm

        HI Lori-

        I freeze tomatoes every summer without blancing. I either slice in half or dice them, leaving the seeds and skins. I use them frozen in whatever recipe I’m making at the time, albeit it’s usually a succotash or soup or veggie sautee–but I bet you can use frozen tomatoes for this recipe and make it fresh each time.

  4. Lori Becklehimer
    July 12, 2012 at 9:48 pm

    Thanks for the info! I cant wait to try!

    • Melissa
      August 26, 2012 at 12:04 am

      Hi Lori! Thanks for stopping by! enjoy. πŸ™‚

  5. August 25, 2012 at 2:12 am

    Delicious Delicious Delicious…never made it before but I sure am going to now xoxo

    • Melissa
      August 26, 2012 at 12:05 am

      Hi Beverley! I think you are going to love this! enjoy πŸ˜‰ xo

  6. Kate
    August 30, 2012 at 5:15 am

    Amazing!! I made some changes to suit my taste preferences with the spices, but this is so delicious. Definitely torn between making this “THE” jam for holiday gifts- or just hoarding it all myself. Thanks! (:

    • Melissa
      August 30, 2012 at 7:53 am

      Hi Kate! YAY! I’m so pleased you like it. Definitely one of our favorites too. Thanks so much for stopping by and letting me know your thoughts! xo

  7. September 27, 2012 at 7:43 am

    Melissa; My hubby and I made this to serve as an appitiser for our sons wedding. We served over a cream cheese block and it was gone within minutes of putting it out. I have three jars left and we went through three. I will have to buy my tomatoes now as Fall is here and the season is done, but next year I will make some with fresh tomatoes from the garden. Awesome recipe.

    • Melissa
      September 27, 2012 at 8:49 am

      Hi Barbara! I am so pleased you and your guests enjoyed my tomato jam recipe πŸ™‚ Thanks so much for stopping by to let me know! xoxo πŸ™‚

  8. September 27, 2012 at 7:44 am

    Melissa; Awesome recipe.

    • Melissa
      September 27, 2012 at 8:50 am

      thanks! πŸ™‚

  9. Ada Street
    October 31, 2012 at 10:30 am

    I love it on burritos.

    • Melissa
      October 31, 2012 at 1:59 pm

      Ooooohhh! Ada, now you’re talkin πŸ˜‰ yum!

  10. Sandra Ruper
    January 21, 2013 at 11:03 am

    I replaced 1/2 of the sugar with stevia and it was amazing. Also roasted the tomatoes in oven with small amount of EVOO first since they were store bought tomatoes and not out of our garden then put all in saucepan and proceeded with recipe as written. Thanks for delicious recipe! Love it on everything!

    • Melissa
      January 21, 2013 at 11:22 am

      thank you so much for visiting, Sandra! I am so pleased that you like the recipe. LOVE your healthy rendition! xoxo πŸ™‚

  11. Tammy
    February 5, 2013 at 1:09 pm

    Can this be made in double batches and canned in a canner for on the shelf?

    • Melissa
      February 5, 2013 at 2:04 pm

      I don’t see why not, Tammy πŸ™‚

  12. Nadine
    March 6, 2013 at 3:41 pm

    I have seen recipes & heard people rave about Tomato Preserves, but I’ve never made it. I shall this year tho when tomatoes are fresh. It sounds simply wonderful. Thank you for sharing.

    • Melissa
      March 6, 2013 at 11:32 pm

      my pleasure! these are so wonderful, I’m sure you’ll love them. XO!

  13. Tanya
    April 9, 2013 at 10:06 am

    can you make more and keep in pantry

  14. Rosil
    May 3, 2013 at 4:31 pm

    Thank you for sharing this recipe, it tastes amazing, it smells amazing and it’s so easy to make. I had a sandwich at fancy cafe the other day, the tomato jam they serve tastes exactly like this one. I can’t wait to try it on a grilled burger. Yummmy

    • Melissa
      May 3, 2013 at 10:20 pm

      Hello Rosil πŸ™‚ I’m so glad you like it! It’s one of my favorites too. thanks for visiting and commenting! XO

  15. Sarah
    September 18, 2017 at 6:38 pm

    Would it be strange to add pectin instead of the cornstarch and cannot or can you can it with the cornstarch?

    • Melissa
      September 20, 2017 at 9:38 am

      You could certainly try πŸ™‚ I’ve never used pectin in this.

  16. Ann
    September 14, 2018 at 7:51 am

    Why can’t you can this?

    • Melissa
      September 18, 2018 at 12:17 pm

      You can. πŸ™‚

Leave a Reply

Your email address will not be published. Required fields are marked *