Description
This Tomato Jam recipe transforms ripe tomatoes into a sweet, tangy, and spicy preserve perfect for spreading on toast, serving alongside cheese, or enhancing savory dishes. The jam is slow-simmered with warm spices, a hint of heat from jalapeño, and balanced acidity from apple cider vinegar, resulting in a flavorful and versatile condiment.
Ingredients
Scale
Tomato Jam 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, combine the diced ripe tomatoes, granulated sugar (or honey), apple cider vinegar, water, minced jalapeño (if using), kosher salt, cinnamon, and cumin. Stir well to mix all ingredients thoroughly.
- Simmer Mixture: Place the saucepan over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low to maintain a gentle simmer. Cook uncovered for 60 to 70 minutes, stirring occasionally, until the mixture thickens and reaches a jammy consistency.
- Cool and Store: Remove the saucepan from heat and allow the tomato jam to cool completely to room temperature before serving or transferring to storage containers. The jam will thicken further as it cools.
Notes
- You can substitute honey for sugar to add natural sweetness and a different flavor profile.
- The jalapeño or serrano chile is optional; omit it if you prefer a milder jam.
- Store tomato jam in an airtight container in the refrigerator for up to 2 weeks.
- Use this jam as a spread on bread, a topping for grilled meats, or a complement to cheese boards.
