Description
This tangy and sweet Tomato Jam recipe is a delicious way to preserve the fresh flavor of ripe tomatoes. Infused with a hint of spice from jalapeño and seasoned with aromatic cinnamon and cumin, this homemade jam makes a versatile condiment perfect for spreading on toast, serving alongside cheese, or enhancing your favorite dishes.
Ingredients
Scale
Ingredients
- 1 ½ pounds ripe tomatoes (diced, about 4 cups)
- â…“ cup granulated sugar (or honey)
- 2 tablespoons apple cider vinegar
- â…“ cup water
- 1 jalapeño (or serrano chile, minced, optional)
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
- â…› teaspoon cumin
Instructions
- Combine Ingredients: In a medium saucepan, add the diced tomatoes, granulated sugar or honey, apple cider vinegar, water, minced jalapeño (if using), kosher salt, cinnamon, and cumin. Stir to evenly combine all the ingredients.
- Cook the Jam: Place the saucepan over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Allow the mixture to cook uncovered for 60-70 minutes, stirring occasionally to prevent sticking, until it thickens to a jammy consistency.
- Cool and Serve: Remove the saucepan from heat and let the tomato jam cool to room temperature. Once cooled, transfer it to a clean jar or container. The jam is now ready to be served or stored in the refrigerator.
Notes
- For a milder flavor, omit the jalapeño.
- Use honey instead of sugar for a natural sweetener alternative.
- Store the jam in an airtight container in the refrigerator for up to two weeks.
- Serve tomato jam with cream cheese and crackers, grilled meats, or as a flavorful spread on sandwiches.
