Tomato Jam- A Great Condiment

This is the time of year when my tiny raised bed full of tomatoes is overflowing. Tomato jam has been on my radar to make and try with those tomatoes for a while.

Have you had tomato jam?

It’s delightful on toast, served as an appetizer with bruschetta or served with cream cheese. It’s a great bagel topper or even for adding to pizza–just swap out the fig jam in this pizza I’ve shared with you for an amazing new creation.

If you’ve been following me on social media, you will know that my basket has been full over the past few weeks of heirloom, cherry, Romas and other tomatoes that my husband has babied since February.

He planted, set up grow lights, watered, babied and coaxed these different types of researched tomatoes for a raised bed “snack aisle” along our back yard sidewalk since February.

He’s truly done this for me and my love of tomatoes. Any kind. Prepared any way. He’s allergic to all raw fruits and vegetables…so no raw tomatoes are enjoyed by him at all.

That tiny bed didn’t provide the tomatoes for the hundreds…and yes, I canned hundreds…of jars of tomatoes, tomato juice, salsa, pizza sauce, pasta sauce and marinara.

But, that snack aisle? It has been just the source of tomatoes for salads and roasted tomatoes. Lots given away to be enjoyed and served to those whose feet are under my table. Bags of tomatoes have been delivered to neighbors, friends and even those recuperating from surgeries this summer.

But, now? Tomato jam recipe creation was on my agenda.

I’m not sure where I first thought about a tomato jam recipe…but this one got tweaked to make it more my own. Does that happen with you?

If you aren’t a canner, no worries, just add them to your fridge and enjoy within a few weeks.

What do you think?

Isn’t it beautiful? It was so easy that I had to share it with you all.

If you notice…I added the jam to different size jars so that it’s perfect to open for any size group that may need to enjoy it.

Feel free to double the recipe if you need to create more!

Is a specific tomato better than others?

Honestly, this jam is a perfect opportunity to take a variety of tomatoes that you have and put them all together. Mine was a mixture of heirloom, cherry and Romas. Every recipe has their own preferences…you choose what works well for you.

Do you peel or seed the tomatoes?

That’s strictly up to you. With cherry tomatoes, it’s almost impossible to remove them, so I made it easy and left both the seeds and peelings in the jam. If you are using larger tomatoes, you can drop them in boiling water for 3 minutes, then into ice water for 3 minutes to peel before you chop and add to the mixture.

It is best to remove the cores when you prepare the tomatoes.

What if I don’t have fresh lemon juice?

Bottled lemon juice can be used for canning, but I love fresh lemon juice for this recipe. Lemon juice just keeps the tomatoes brighter and helps with keeping canned tomato products fresh.

Is fresh ginger better than ground?

Fresh will give this tomato jam a fuller flavor. Feel free to use ground and even add more than 1/2 t of fresh if you want more flavor.

What other ingredients can be used for this jam?

After I made my version, I found many other recipes that had variations on spices. Feel free to add cinnamon sticks, cloves, smoked paprika, cayenne or even jalapeno to make this jam your own. One recipe called for 1/2 lb of cooked and chopped bacon added to make a bacon tomato jam. Oh, my goodness!

How do you use this jam?

• Add to a cracker with cream cheese for a perfect appetizer.
• Great topping for hot dogs.
• Take it to a tailgate party as a perfect condiment.
• Create an amazing bruschetta with a slather on top. Sprinkle with parmesan and broil.
• Mix it in with your next batch of guacamole.
• Make morning bagels better with cream cheese and tomato jam.
• Top a burger to make it extra special.
• Serve it as a condiment with white beans.
• Spice up a turkey sandwich over the holidays with this jam.
• Use it in omelets or egg dishes for an extra bit of savory and sweet.
• Switch out your pizza sauce with a thin layer of tomato jam on pizzas.
• Give it as a hostess gift or add it to a gift basket if you’ve canned it.
• Even an addition for serving steaks is amazing.
• Add it to your brunch offerings to be added to biscuits or eaten with quiches, frittatas, and toast.
• Toss in a couple of T into your marinade for meats before grilling.
• A grilled cheese with this “grown up ketchup” added? Yes, please!

Now, do you need this recipe in your life?

A great addition to the pantry when an appetizer is needed or a recipe just needs a bit of this jam.

A “grown up” ketchup that will brighten a charcuterie tray, sandwich or appetizer dish.

I love that, don’t you?

How would you use tomato jam?

I’d love to know how you would use it for in the comments.

Just remember if you don’t can it, keep it refrigerated and use it within a few weeks.

Do you now see what I mean?

Again, if you are a canner, this is an easy one. If you just like to add things to your freezer, it’s perfect. Just a note, I haven’t frozen this recipe yet; but, I think it will freeze well. Suggested use of frozen jam is within 3 months with thawing it out in the fridge the night before using it.

If you need to know what canning supplies I have used, here’s a link for helping you find them…no extra cost for you, but as an Amazon and LTK affiliate, it helps the blog to offer great content.

Hope you enjoy making and sharing this recipe with those who have their feet under your table!

Have a great week,