This quick and easy Tomato Jam is sweet and savory with hints of ginger, cumin, cinnamon, and ground cloves. This is a must-try for all tomato and jam lovers. The result is a unique taste experience that will leave you hooked.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Tomatoes: Use ripe, meaty tomatoes like Roma, Beefsteak, or grape.
- Sugar: I use a combination of granulated and brown sugar, but you can use all of one or the other.
- Apple cider vinegar: You can substitute red wine vinegar. For a richer, darker color and greater flavor complexity, substitute balsamic vinegar.
- Grated ginger: Ginger paste works just as well as fresh ginger, and once opened, it lasts about one month in the refrigerator. Use the remaining paste in chickpea soup and garlic shrimp stir fry.
- Ground cinnamon: This adds warmth, a spicy aroma, and depth of flavor.
- Red pepper flakes: For a hint of heat without sending it over the top.
- Ground cloves: Adds a cozy fall-like warmth and flavor.
How To Make Tomato Jam
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Add the tomatoes, both sugars, vinegar, grated ginger, sea salt, ground cumin, ground cinnamon, red pepper flakes, and ground cloves to a saucepan over medium-low heat.
- Simmer for 30-60 minutes over low heat, stirring several times. Time varies with the amount of moisture in the tomatoes.
- Use a potato masher to break up any tomatoes and achieve the desired consistency.
- Simmer another 10 minutes over low heat or until the mixture has thickened to the consistency of jam.
When I tell you there is nothing quite like tomato jam, also known as tomato chutney or tomato marmalade, I am not kidding. It is one of my favorite things to make and eat. Think of how good this would taste with meaty heirloom tomatoes.
Ways To Serve Tomato Jam
- Serve it over crackers spread with cream cheese or ricotta.
- Spread it in the middle of a mozzarella or Swiss grilled cheese.
- Spoon it over grilled chicken breasts, grilled pork chops, or grilled flank steak.
- Serve it with scrambled eggs, omelets, or Quiche Lorraine.
- Spread it over cathead biscuits, sour cream biscuits, or angel biscuits.
More Tomato Recipes
Tomato Jam
This quick and easy Tomato Jam is sweet and savory with hints of ginger, cumin, cinnamon, and ground cloves.
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Servings: 10 servings
Calories: 99kcal
Ingredients
- 2 lbs ripe tomatoes cored and coarsely chopped ( I use Roma and grape tomatoes)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon grated ginger
- 1 teaspoon sea salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼-½ teaspoon red pepper flakes
- ⅛ teaspoon ground cloves
Instructions
- Add the tomatoes, granulated sugar, brown sugar, apple cider vinegar, grated ginger, sea salt, ground cumin, ground cinnamon, red pepper flakes, and ground cloves to a saucepan over medium-low heat.
- Simmer for 30-60 minutes over low heat, stirring several times until the tomatoes break down. Time varies with the moisture content of the tomatoes.
- Use a potato masher to break up any tomatoes and achieve the desired consistency.
- Simmer another 10 minutes over low heat or until the mixture has thickened to the consistency of jam.
Notes
- Store it in a mason jar with a tight-fitting lid or in an airtight container in the refrigerator for about a week, or freeze for up to 3 months.
Nutrition
Calories: 99kcal | Carbohydrates: 25g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 242mg | Potassium: 238mg | Fiber: 1g | Sugar: 23g | Vitamin A: 772IU | Vitamin C: 12mg | Calcium: 21mg | Iron: 0.4mg
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Ben
Love this! I grew up on tomato jam, and it’s always been a favorite of mine. I really love your version. Everything you make reminds me of my Mema’s recipes.
Beth Pierce
So happy that you like my recipes, Ben!
Terri
Tomato jam is such a classic! I love putting it on biscuits or even burgers. I can’t wait to try your version.
Beth Pierce
Thanks, Terri! Enjoy, my friend!