0 from 102 votes
Sweet and Smoky Tomato Jam
This delicious Sweet and Smoky Tomato Jam makes a fabulous pairing for cheese and charcuterie boards, sandwich spread... and so much more!
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 216 1 teaspoon servings
Calories: 15 kcal
Course:
Appetizer , Condiments
Cuisine:
American
Ingredients
- 5 pounds of red tomatoes I like to use cherry, grape or plum tomatoes. Other juicy, ripe tomatoes will also work
- 3 ½ cups sugar
- ½ cup fresh or bottled lime juice
- 1 tablespoon grated fresh ginger or ginger paste
- 1 teaspoon cardamom
- ½ teaspoon crushed red pepper
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cloves
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Wash and chop the tomatoes into ¼-inch pieces. You can chop them by hand or put them in a food processor (in batches) and pulse 4-5 times until chopped but still chunky. Don’t let them go until smooth. (There is no need to peel the tomatoes.)
- Combine all ingredients in a large, non-reactive soup or stock pot. Bring the mixture to a boil then reduce to a medium steady simmer. Allow the jam to cook, stirring occasionally, for 75 to 90 minutes (the time will depend on how high your heat is, it could be a bit longer) until deep red and jammy. The jam will thicken a bit as it cools.
- If making jam that will be stored in the refrigerator or freezer, remove from the heat and ladle into jars, leaving ½ inch of head space at the top. Wipe rims, apply lids and twist on rings. Allow the jam to cool completely then store in the refrigerator (for up to a month) or in the freezer (for up to a year).
- If using a hot water bath to can this jam, remove from the heat when finished and ladle into sterilized jars, leaving ¼-inch of head space at the top. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes then remove jars from the water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year. For more detailed information on canning with a hot water bath, see this article from The University of Georgia Extension.
Cup of Yum
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
- I got 6 6-ounce jars when making this jam however, the finished yield can vary, depending on the type of tomato you use and the thickness to which you cook it.
- The serving size is one teaspoon.
- Recipe adapted from Food in Jars.
Nutrition Information
Calories
15kcal
(1%)
Carbohydrates
4g
(1%)
Protein
0.1g
(0%)
Fat
0.03g
(0%)
Saturated Fat
0.003g
(0%)
Polyunsaturated Fat
0.01g
Monounsaturated Fat
0.004g
Sodium
17mg
(1%)
Potassium
26mg
(1%)
Fiber
0.1g
(0%)
Sugar
4g
(8%)
Vitamin A
91IU
(2%)
Vitamin C
2mg
(2%)
Calcium
1mg
(0%)
Iron
0.04mg
(0%)
Nutrition Facts
Serving: 2161 teaspoon servings
Amount Per Serving
Calories 15
% Daily Value*
| Calories | 15kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 0.1g | 0% |
| Fat | 0.03g | 0% |
| Saturated Fat | 0.003g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.004g | 0% |
| Sodium | 17mg | 1% |
| Potassium | 26mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 4g | 8% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 1mg | 0% |
| Iron | 0.04mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.