Summer Tomato Jam
This easy tomato jam recipe bottles up the all the delicious flavor of ripe summer tomatoes so you can enjoy it year-round. It a versatile condiment that’s delicious on a cracker with cheese, slathered onto a burger, or by the spoonful!
What you’ll love about this recipe:
- Year-Round Flavor: Extend the joy of summer by preserving the intense tomato goodness for any season.
- Versatile Condiment: Elevate your meals with a jam that pairs perfectly with everything from burgers to grilled cheese.
- A Great Homemade Gift: Making this tomato jam is a fun way to create something special for loved ones.
Do you remember the recipe that made you fall in love with cooking? When my friend Colleen asked me that question, it took me about two seconds to answer. This tomato jam recipe, from The Little House Cookbook, is the first truly spectacular thing I ever made.
I still remember the day my mom and I made it.
It was the summer before I started fourth grade and it was probably right around this time of year, when our garden was giving us more tomatoes than we could eat. We picked some tomatoes that were still green and fried them, then we preserved some of the ripest ones by making the best tomato jam.
I gave a jar of it to my teacher for Christmas that winter. When we came back from break, she told the entire class how amazing it was and how she had already finished the whole jar. Being the super shy kid that I was, I was humiliated.
When she pointed out that my face was turning the same color as the jam I wanted to crawl under my desk and disappear.
I won’t lie – I might have cried.
But secretly, I loved that she loved it.
I already loved to cook, but that was the moment when I fell in love with cooking for other people. Making something that would make them smile. Or something that would remind them of summer in the middle of a very, very long New York winter.
Ingredient’s You’ll Need
- Ripe Tomatoes: For the best results, use 2 pounds of ripe plum tomatoes, with the cores removed. if you’re lucky enough to find them, it’s also delicious made with green tomatoes!
- Light Brown Sugar: Brown sugar gives the jam a richer flavor than using regular sugar. If you only have dark brown sugar, you can combine it in equal parts with white sugar.
- Lemon Juice: Lemon juice to balances the sweetness and ensure the acid levels are high enough. It’s important to use bottled lemon juice in this recipe, since the acidity is more consistent than fresh juice.
- Lemon Zest: For an a burst of citrus flavor.
- Freshly Grated Ginger: Use 1 teaspoon of grated fresh ginger for a hint of spice, or 1/4 teaspoon of ground ginger if you prefer.
- Half-Pint Canning Jars: If you choose to can the jam for long-term storage, you’ll need sterilized 2 half-pint jars. When canning, follow proper canning procedures and guidelines for safety.
Recipe Tips
- If you prefer a smoother consistency, you can strain out the skin and seeds before adding the jam to the jars. Don’t do this before cooking though, since they contain the natural pectin needed to help the jam set.
What does tomato jam taste like?
Tomatoes probably aren’t the first thing that come to mind when you think about jam, but they work beautifully. It’s sticky and sweet, with a super concentrated tomato flavor. And no, it doesn’t taste a thing like ketchup. It has all of the bright summer tomato flavor that tomatoes you can buy in the winter lack.
How to use tomato jam
Once you taste it, you’ll find a million ways to use this savory jam. I love it on crackers (with or without a little creamy goat cheese or cream cheese), spread on a grilled cheese sandwich (try it mozzarella and pesto for a wintertime caprese), or on burgers. You can also combine it with balsamic vinegar to make a lovely marinade for steak or mix it with cumin for a fantastic chutney-like accompaniment to chicken breast or fish.
What are the best tomatoes for jam?
Plum tomatoes are perfect for jam because they’re nice and meaty, with a bright tomato flavor. You can use any tomatoes you happen to have though. Green tomatoes are also fantastic! Just be sure to use the ripest summer tomatoes that you can get your hands on for the best flavor.
How long does tomato jam keep in the fridge?
Sealed tightly, this tomato jam will keep well in the refrigerator for about 2 weeks or in the freezer for about 6 months. You can also can the jam for longer storage. If you’re interested in tomato jam canning, you can seal the jars in a hot water bath. If your choose to can your jam, be sure to use bottled lemon juice rather than fresh, since it’s has a more consistent pH level.
Can I double or triple the recipe?
Yes, but it will take much longer to reduce to the right consistency.
Looking for more tomato recipes to make this summer? We love Creamy Tomato Basil Soup, Steak with Smokey Tomato Relish, and Smoked Tomato and Bacon Vinaigrette.
More DIY condiment recipes you’ll love:
- Easy Homemade Ketchup
- Easy Homemade Miso Sauce
- 5-Minute Cilantro Lime Vinaigrette
- Homemade Beer-Caraway Mustard
- Tzatziki Sauce (Gyro Sauce)
- Habanero Hot Sauce
Summer Tomato Jam
Ingredients
- 2 pounds ripe tomatoes cores removed
- 1 ½ cups light brown sugar
- ¼ cup lemon juice
- 1 Tablespoon lemon zest
- 1 teaspoon freshly grated ginger or 1/4 teaspoon ground ginger
- 2 half-pint jars sterilized (optional), for canning)
Instructions
- Add the tomatoes to a blender or food processor. Pulse several times to crush the tomatoes.
- Transfer the tomato puree to a medium skillet set over medium heat. Stir in the brown sugar, lemon zest and juice, and ginger. Cook, stirring frequently, until the mixture is thick and jammy – this will take about an hour. (To test, dip a cool metal spoon into the jam. It should slide of the spoon in a thick sheet – not in watery droplets.)
- Ladle hot jam into the jars. Store in the refrigerator or freeze.
- Alternately, wipe the rims of the sterilized jars, cover with the lids, and screw the bands on until they're just barely tight. Seal in a hot water bath for 20 minutes. Carefully remove the jars from the pot and let them rest on the counter for at least 6 hours. You should hear the jars make a "ping" sound when they seal. The homemade jam is delicious right away, but tastes even better after a few weeks.
Interesting comments…nice that the reply’s to questions are right here, following the question. Thanks. Many years ago I made Tomato Jam…I was so impressed with it, it left a lingering memory with me.
While I pickle and preserve other things, I never did the Tom. Jam again..
With a surplus of red tomatoes this year…I WILL MAKE THIS TOMATO JAM RECIPE TODAY… YOUR WEB SITE INSPIRED ME THANKS.
Greetings!
I am going to make your tomato jam. However, I’m curious, is the ground ginger called for in your recipe the fresh ginger or is it the ground dried ginger?
Thanks!
dried!
I just canned this, and it is DELICIOUS! If you are on the fence about it, get down and make it right now! I used up all my end of season tomatoes and canned four pints. I processed it for 35 minutes to accommodate for using full pints rather than half pints. Thank you for this recipe!
Tomatoes have taken over the kitchen, so I doubled the recipe. It took a good two hours to cook down to the correct thickness. This was my first experience with tomato jam, so I wasn’t sure what to expect. It was wonderful straight out of the pot, but even better later on. I can’t wait to try it on grilled cheese! I canned 8 small jars, so there will be plenty!
Do you have to can it? I never canned before. But would love to try this. How long you think it would last if not canned?
nope! you can keep it in the refrigerator for about a week.
Or you can put it in freezer bags for longer storage. I’ve done that, also.
I made this jam a few months ago at the end of Jersey tomato season. It lasted a long time and is wonderful as a sandwich spread. I plan on making and canning batches this summer as plan ahead Christmas gifts. I’m sure it will be a big hit!
I finally got to make this summer tomato jam this past weekend and it was such a hit!! I used your suggestion and used 1/4 teaspoon ground ginger.
I need to use up beefsteak tomatoes and big yellow tomatoes so I’m going to try it with those. I think that may be why others had to cook longer … the recipe doesn’t specify roma tomatoes. I searched through many recipes and returned to this one because uses simple ingredients with flavors I like. Many others were very complicated with numerous ingredients. I don’t mind the extra cooking though I will probably simmer at a lower than medium temp for that longer amount of time so it doesn’t burn. I had that trouble last year when I made pasta sauce …. it got too salty and had that slightly burn-y taste. I use it in baked pasta recipes like lasagna rather than just over spaghetti. I needed something else like this to do with all these piled up tomatoes. I also think it is worth the effort to cook multiple batches rather than try to double or triple the recipe, something I learned does not usually have a positive outcome. I hope my friends and neighbors enjoy it as much as your teacher did!
I made it today. A friend gave me 8 pounds of tomatoes. I did the ingredients times four!! It had to simmer and be stirred for over four hours but it was worth it.
I used 2T (times 4) instead of 1 lemon zest and juice. Worked fine for me
Hi Lauren if I do the recipe times four would it take 4 hours to cook. Mine has been cooking for an hour and a half and not really getting very thick. Any suggestions?