5.0 from 51 votes
Tomato Jam
This sweet and spicy Tomato Jam, or "grown-up ketchup," is perfect with everything from hamburgers and hot dogs to steaks and chicken.
Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings: 32 servings
Calories: 50 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 2 ½ pounds cherry tomatoes halved (about 4 pints)
- 1 ¾ cups sugar
- Grated zest of 1 lime
- 4 tablespoons lime juice about 2 limes
- 1 teaspoon freshly grated ginger
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- 1 ½ teaspoons salt
- 1 ½ teaspoons red pepper flakes
Instructions
- Cut the tomatoes in half or quarters depending on their size.
- Combine the tomatoes, sugar, lime zest, lime juice, ginger, cinnamon, cloves, salt and red pepper flakes in a large non-reactive pot.
- Bring the mixture up to a rolling boil, then reduce the heat to maintain a steady simmer. Do not cover the pot.
- Cook for 1 to 2 hours, stirring regularly, until the tomatoes become a soft, sticky, jammy consistency. The cooking time will depend on how high you keep your simmering temperature and may actually take up to 3 or more hours (see notes).
- Check the progress and stir occasionally until you achieve your desired consistency.
- When cooking is complete, remove the pan from the heat.
- Spoon the jam into a jar and store in the refrigerator.
- Makes approximately 4 cups of jam. Serving size = 2 tablespoons.
Cup of Yum
Notes
- The recipe makes approximately 4 cups of jam. Nutrition values are calculated on a serving size of 2 tablespoons.
- About the cooking time: Check the progress and stir occasionally until you achieve your desired consistency. Depending on the heat, cooking time may take up to four hours.
- Do not cover the pot while the jam cooks. The moisture needs to evaporate in order for the jam to thicken. A slow cooker is not recommended for this recipe.
- Make sure to use a clean, sanitized jar for storage. This is not a canning recipe. It's not shelf stable and must be stored under refrigeration rather than in the pantry.
- Store the cooled jam in sealed jars in the fridge. Use within 3 weeks.
- You can freeze the cooled jam in a freezer safe zip-top bag or plastic container for up to 3 months. Thaw completely in the fridge overnight before using.
Nutrition Information
Serving
2tablespoons
Calories
50kcal
(3%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
115mg
(5%)
Potassium
82mg
(2%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
202IU
(4%)
Vitamin C
9mg
(10%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32servings
Amount Per Serving
Calories 50
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 50kcal | 3% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 115mg | 5% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 202IU | 4% |
| Vitamin C | 9mg | 10% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.