5.0 from 78 votes
Tomato Jam
Old fashioned tomato jam is sweet, spicy, piquant, savory, and utterly fabulous whether you devour it with cheese and crackers, or spread it on your favorite sandwich. A tomato jam grilled cheese anyone?
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 2 1/2 cups
Calories: 55 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 36 ounces ripe tomatoes (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 Worchestershire 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.
Cup of Yum
Notes
- This recipe is formulated to be a small batch, refrigerator or freezer style jam. For canning, tvgfi recommends the use of tested recipes from the United States Department of Agriculture (USDA), like this one from the National Center for Home Food Preservation.
- As always follow safe canning practices:
- Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
- Store in a cool, dark place for up to 1 year.
- Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
- Store in a cool, dark place for up to 1 year.
Nutrition Information
Serving
1Tbsp
Calories
55kcal
(3%)
Carbohydrates
14g
(5%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
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%)
Nutrition Facts
Serving: 21/2 cups
Amount Per Serving
Calories 55
% 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.