Tomato Jam
Aug 13, 2025
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There’s something truly magical about tomato jam. Sweet, sticky, and bursting with rich tomato flavour, it’s the perfect way to turn ripe tomatoes into a condiment you’ll want to spread on absolutely everything.
Looking for other condiments to try? Check out my garlic confit and homemade pesto.
There’s something irresistible about tomato jam. Sweet yet savoury, sticky yet fresh, it’s a little jar of magic that can elevate even the simplest meal. Fresh tomatoes are slow-cooked with sugar, vinegar, and spices until they turn into a thick, glossy preserve that’s bursting with flavour.
Imagine it slathered on a piece of my freshly baked focaccia, tucked into a juicy burger, dolloped next to roast chicken, or used to give your breakfast eggs a gourmet twist. It’s an easy recipe that’s perfect for preserving tomato season, so you can enjoy that juicy, sun-ripened sweetness long after summer has ended.
Why You'll Love This Tomato Jam
- Sweet and savoury balance – Pairs beautifully with both cheeses and meats.
- Versatile condiment – Works on everything from burgers to breakfast.
- Perfect for preserving summer – Enjoy ripe tomato flavour all year long!
- Simple to make – Throw everything into a pot and just simmer low and slow until thick and jammy.
- Great for gifting – I love to pop it into jars, tie a little red ribbon around and gift to family and friends.
Expert Tips
- Choose the best tomatoes you can find – Look for ones that are ripe, fragrant, and full of flavour. If you can, mix varieties for a more complex jam. Roma tomatoes are my favourite type to use when making this jam.
- Low and slow is the secret – Keep the heat low and give the jam time to reduce. This is what creates that rich, glossy texture.
- Know when it’s ready – Your jam should be thick enough to hold its shape on a spoon and coat the back of it without dripping off.
- Store it right – Use sterilised jars and store in the fridge, or follow safe canning methods for long-term storage.
Ingredients nEEDED
The magic of a great tomato jam comes down to just a few simple ingredients. Use the ripest, juiciest tomatoes you can find and let them slowly cook with sugar, lemon juice, and spices until they turn into something truly special.
- Ripe tomatoes – The star of the show. Use the best tomatoes you can find, whether it’s cherry tomatoes for a natural sweetness, Roma tomatoes for their meaty texture and low water content, or heirloom varieties for a more complex, layered flavour. A mix of varieties will give your jam extra depth and character.
- Sugar – Creates that glossy, jammy sweetness while helping to preserve the tomatoes.
- Fresh lemon juice – Lifts the flavour and balances the sweetness with a fresh citrus tang.
- Cumin – Adds an earthy warmth that pairs beautifully with the sweetness of the tomatoes.
Ingredients Needed For Tomato Jam
Tomato jam is as simple as tossing everything into a pot and letting it bubble away low and slow until it turns thick, glossy and sticky.
Step 1: Add all the ingredients to a medium saucepan. On a medium heat, bring everything to a boil.
Step 2: Lower the heat and let the mixture gently simmer, stirring from time to time, until it thickens into a jam-like consistency. Take it off the heat and leave to cool completely.
Step 3: Once the jam has cooled transfer to a sterilised jar and store in the fridge for up to 3 months.
FAQ's
Stored in a sterilised jar in the fridge, tomato jam will last up to 3 months. For longer storage, you can water-bath can it.
Yes! Freeze in airtight containers for up to 6 months. Thaw overnight in the fridge before using.
It’s optional. Leaving the skins on adds texture, but peeling gives a smoother, more spreadable finish.
Absolutely! Just use a wider pot so the extra liquid can evaporate evenly, and allow more cooking time.
It likely needs more time to cook and reduce. Keep simmering on low heat until it thickens and coats the back of a spoon.
How To Store
Once your tomato jam has cooled, spoon it into sterilised jars and seal tightly. Store in the fridge for up to 3 months, or process the jars in a boiling water bath for long-term shelf stability. For even longer storage, you can freeze the jam in airtight containers for up to 6 months. Just thaw overnight in the fridge before using. Always use a clean spoon when serving to help your jam stay fresh for as long as possible.
How To Serve
Tomato jam is one of those condiments that goes with just about everything. Spread it on crusty bread or freshly baked focaccia with creamy cheeses like brie or goat cheese, or add a dollop to a cheese board for a sweet-savoury touch. It’s incredible on burgers, in sandwiches, or as a glaze for roast chicken and pork. For breakfast, try it alongside eggs, smeared on toast with avocado, or even swirled through Greek yogurt for something a little unexpected. However you serve it, this jam adds a pop of flavour that makes every bite feel special.
More Condiments you Will Love
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Tomato Jam
Ingredients
- 2 lbs ripe tomatoes
- 1 cup white sugar
- 1 teaspoon cumin
- 2 garlic cloves, minced
- 2 tablespoon lemon juice
- 1 teaspoon chilli flakes, optional
- 1 teaspoon salt
Instructions
- Combine ingredients: Add all the ingredients to a medium saucepan. On a medium heat, bring everything to a boil.
- Cook: Lower the heat and let the mixture gently simmer, stirring from time to time, until it thickens into a jam-like consistency. Take it off the heat and leave to cool completely.
- Store: Once the jam has cooled transfer to a sterilised jar and store in the fridge for up to 3 months.
Notes
- Choose the best tomatoes you can find – Look for ones that are ripe, fragrant, and full of flavour. If you can, mix varieties for a more complex jam. Roma tomatoes are my favourite type to use when making this jam.
- Low and slow is the secret – Keep the heat low and give the jam time to reduce. This is what creates that rich, glossy texture.
- Know when it’s ready – Your jam should be thick enough to hold its shape on a spoon and coat the back of it without dripping off.
- Store it right – Use sterilised jars and store in the fridge, or follow safe canning methods for long-term storage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Yum! I love making your tomato jam. It's always such a treat and goes great with my breakfast eggs.