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Tomato Jam

You can enjoy this sweet homemade Tomato Jam on burgers, as a dip with cream cheese slathered on crackers or as a condiment for chicken, pork and seafood.

Tomato Jam

Easy Tomato Jam Recipe

It seems like tomatoes in the Summer tend to come in with a vengeance. I didn’t plant tomatoes this year, but, never fear, I have the most magnificent neighbors! It’s not unusual for me to come home to a front porch packed with fresh vegetables and a sweet note attached. It’s a glorious feeling. After one such gift, I decided to whip-up a batch of this tomato jam to have in the fridge for snacking, burgers and appetizers. In exchange, many of the goodies you see here on my website are shared with them, too. It’s a mutually beneficial relationship that we have.

Tomato Jam

How to Make the Best Tomato Jam Recipe

If you’ve never thought of using extra summer tomatoes for making jam or chutney here’s your chance. It’s delicious for topping burgers and sandwiches, served as an appetizer or used a condiment for grilled pork, chicken or seafood.

  • Ingredients you’ll need to make homemade Tomato Jam: 12 cups peeled and cored tomatoes, onion, garlic, olive oil, apple cider vinegar, light brown sugar, cinnamon bark sticks, chipotle pepper in adobo, seasoned salt, ground cumin, ground ancho chili powder, paprika, ground clove, nutmeg, tomato paste and lemon juice.
  • Kitchen gadgets you’ll need: A sharp knife and cutting board, measuring cups and spoons a large heavy bottomed pot plus a deep pot for blanching the tomatoes, a slotted spoon or stainless steel spider to handle the tomatoes, a large bowl filled with ice water and a stand blender.
  • How do you blanch tomatoes? Bring a large pot of water to a boil. Drop the tomatoes into the water for 30-40 seconds then immediately drop into ice water to stop the cooking process. Blanching the tomatoes will make them easier to peel.
  • When simmering the tomato jam, it takes time for the flavors to fully develop. Be patient and allow it enough time to complete the process.
  • You can also can this tomato jam for later use. See the Cook’s note in the recipe card for instructions.
  • Store tomato jam in an airtight container in the refrigerator for up to 1 week.


Tomato Jam

Way to Serve Tomato Jam

You can use tomato jam in many ways just as you would any other condiment. A few ideas to inspire you:

  • This tasty tomato jam, can be used as a spread for cream cheese, slathered on toast, or served as a condiment for beef, chicken, fish or pork.
  • I’ve even used this as a scrumptious  topping for chicken tacos.
  • You can keep this in the fridge tightly sealed for 1 week or even longer, honestly if, stored properly in an airtight container. It’s highly unlikely to last that long.
  • You may also like to try this recipe for Fresh Tomato Soup from i heart recipes.

Tomato Jam


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Tomato Jam recipe
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5 from 1 vote

Tomato Jam

Prep Time25 minutes
Cook Time2 hours
Chill time8 hours
Course: Appetizer, Condiment
Cuisine: American
Keyword: fresh-tomato-recipes, jam-recipes, tomato-jam-recipe
Servings: 4 cups
Calories: 449kcal
Author: Melissa Sperka


  • 12 cup diced tomatoes peeled and cored
  • 1 small sweet onion diced
  • 2 clove garlic minced
  • 2 Tbsp olive oil
  • 1 cup packed light brown sugar
  • 1 cup apple cider vinegar
  • 3 medium cinnamon sticks
  • 1 medium chopped chipotle pepper plus 1 Tbsp adobo sauce
  • 3 tsp seasoned salt
  • 2 tsp ground cumin
  • 1 tsp ground Ancho chili
  • 1 tsp smoked paprika
  • 1/4 tsp ground clove or allspice
  • 1/4 tsp nutmeg
  • 1 5 oz can tomato paste
  • 2 Tbsp fresh lemon or lime juice


  • Drop the tomatoes into boiling water for 30-40 seconds then immediately submerge in ice water.
  • Peel, core and dice fresh tomatoes to equal 12 cups.
  • In a heavy bottomed saucepan, saute the diced onion over medium-high heat in 2 Tbsp of olive oil. Cook for 5-7 minutes until the onion has softened and browned. Add 2 clove minced garlic and continue cooking until fragrant around 1-2 minutes.
  • Add the diced tomatoes, brown sugar, apple cider vinegar and seasonings to the pot with half of the tomato paste and the lemon juice. [Tip: Reserve the remaining tomato paste to adjust the thickness at the end of cooking]
  • Simmer over medium-low for 1 1/2 hours or until reduced by half and thickened.
  • Cover with a lid, but leave off-set to allow the moisture to evaporate. Stir periodically to prevent sticking.
  • At the end of cooking, test the thickness and add additional tomato paste if desired mixing until the tomato paste is fully dissolved. Adjust the amount according to the juice released by the tomatoes and your preference.
  • Use an immersion blender or ladle into a stand blender and blend until chunky smooth.
  • Cool to room temperature, then chill thoroughly for 8 hours or overnight before using.
  • May be stored chilled in an airtight container for up to week.


Canning Instructions:
  1. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Remove jars to fill using tongs. (They're hot!)
  2. Prepare lids in warm soapy water and set aside with bands.
  3. Cook Tomato Jam per recipe.
  4. Ladle hot tomato jam into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe rim with a lint free kitchen towel or paper towel.
  5. Center lid on jar. Apply band turning just until it's fingertip tight.
  6. Place jar in boiling water canner. Repeat until all jars are filled.
  7. Process jars 15 minutes, adjusting for altitude. Turn off heat, remove the lid and let jars stand for 5 minutes.
  8. Carefully remove jars and allow them to cool for 12-24 hours.
  9. Check lids for seal, they should not flex when center is pressed.


Serving: 1cup | Calories: 449kcal | Carbohydrates: 93g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1854mg | Potassium: 1630mg | Fiber: 10g | Sugar: 75g | Vitamin A: 1262IU | Vitamin C: 72mg | Calcium: 333mg | Iron: 9mg
Tried this recipe?Mention @melissassk or tag #melissassk!





  1. 5 stars
    I recently had tomato jam on a burger at a restaurant while we were on vacation. I loved it and decided to try and see how to make it. I came across you recipe and it’s better than the one I had! My family thinks I’m pretty special now making this for our hamburgers. Thanks Melissa!

    1. James, I’ve never canned this for long-term use but, my guess is it could be using proper canning techniques that you would use for canning any jam. Let me know if you try it.

    2. it might be wonderful if canned but the method you mentioned is a totally unsafe method. water bath canning is so easy that it would be worth doing it right 🙂

      1. So the “proper canning method” would be this recipe then filling the jars and submerging them in the water bath for 15 min. I am new to canning, but I love it. I made 105 jars of jam, 45 jars of sour kraut and 52 jars of pickles. My apricot trees are loaded down and they are next. Thanks for this recipe.

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