Tomato Jam
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
2 1/2 cups
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Calories
55 kcal
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Course
Condiments
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Cuisine
American
Tomato Jam
Description
Tomato Jam transforms fresh, diced ripe tomatoes into a flavorful preserve by simmering them with sugar, apple cider vinegar, a touch of red pepper flakes, and Worcestershire sauce. The skin can be left on without affecting the final texture. Cooking continues for 40 minutes to an hour until the jam reaches a thick, glossy state where the spoon reveals the pan bottom during scraping.
The result is a versatile jam featuring sweetness, acidity, subtle heat, and umami that enhances savory dishes, sandwiches, and cheese boards. Its texture is smooth with slight tomato bits, suitable for spreading or complementing rich foods.
This recipe is intended for refrigerator or freezer storage with up to two weeks refrigerated shelf life or about a year frozen. For home canning, use USDA-tested recipes and proper sterilization and processing techniques, including hot jars, correct headspace, bubble removal, washing rims, and boiling water bath canning adjusted for altitude. Properly sealed jars can be stored in a cool, dark place.
Ingredients
- 36 ounces tomato ripe, weighed before chopping or about 4 1/2 cups after chopping
- 2 1/2 cups granulated sugar
- 1 cup apple cider vinegar
- 1 tsp red pepper flakes or to taste
- 3 Tbsp Worcestershire sauce
Instructions
- Chop the tomatoes (I left the skin on, but you can peel them if you prefer) into small dice.
- Add the tomatoes and the rest of the ingredients to a large saucepan, and bring to a boil.
- Continue to cook (at a simmer, not a full boil) for another 40 minutes to 1 hour or so, until the jam has thickened somewhat, and is glossy. Stir occasionally so that it doesn't stick to the bottom of the pan or scorch. When you can just barely start to see the bottom of the pan when you scrape a spoon across the bottom, it's done.
- Pour the hot jam into jars, and allow to cool at room temperature. The jam will keep for about 2 weeks in the fridge, or up to a year in the freezer.
Notes
- This recipe makes a small batch intended for refrigeration or freezing rather than canning.
- For canning, follow USDA guidelines for sterilization, processing time, and altitude adjustments to ensure safe preservation.
- Use sterilized jars and maintain correct headspace, remove air bubbles, and seal properly during canning.
- The jam keeps about two weeks in the refrigerator and up to a year in the freezer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 21/2 cups
Amount Per Serving
Calories 55 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 55kcal | 3% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 15mg | 1% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 228IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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