If you have an abundance of tomatoes from your garden, consider making jam to share with your friends and family. Tomato jam can be frozen or canned and enjoyed all year long with a variety of items.
How to Make Tomato Jam
Make use of your summer tomato harvest and enjoy one of the following simple recipes for tomato jam.
Sweet Tomato Jam
- 1 tablespoon extra-virgin olive oil
- 2 small cloves garlic, minced
- 1 piece ginger, peeled and minced finely
- 1 small red onion, peeled and finely diced
- 6 fresh plum tomatoes or 1 can plum tomatoes
- 1/2 cup red wine vinegar
- 1/4 cup honey
- 1/4 cup firmly packed brown sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 cinnamon sticks
- 2 star anise
- Place a medium saucepan over medium heat and add olive oil, garlic, ginger, and onion. Sauté until translucent.
- Add the tomatoes and break them up using a wooden spoon.
- Add vinegar, honey, brown sugar, ground ginger, cloves, cinnamon sticks, and star anise.
- Simmer mixture for about an hour, making sure to stir occasionally until tomatoes have dissolved and liquid has evaporated.
- Turn off heat and remove the cinnamon sticks and star anise.
- You can serve the jam immediately or store in an airtight container in the refrigerator for up to two weeks. You can also freeze the jam in freezer bags.
Raspberry Green Tomato Jam
- 5 cups chopped green tomatoes
- 4 cups granulated sugar
- 1 large box of raspberry gelatin
- Add the chopped tomatoes to a large saucepan and set heat to medium-high until boiling.
- Add sugar and boil slowly for 15 minutes.
- Remove from heat and stir in the gelatin and mix until dissolved.
- Jam can be transferred to canning jars and boiled in a water bath for 10 minutes to preserve and seal.
Sun Dried Tomato Jam
- 3 cups onions, sliced
- 3 tablespoons granulated sugar
- 3 garlic cloves, minced
- 3 (7-ounce) jars oil packed sun dried tomatoes, drained and coarsely chopped
- 1/2 cup red wine vinegar
- 1/4 cup red wine
- 1 cup water
- 1/2 cup chicken broth
- 1 tablespoon finely chopped fresh rosemary
- 3/4 teaspoon salt
- Preheat a saucepan over medium-high heat.
- Add the onion, garlic, sugar, and sun dried tomatoes.
- Cook for eight to 10 minutes until tomatoes become soft.
- Add in the vinegar and wine and cook three minutes or until all liquid is absorbed.
- Slowly add in the water and broth and bring to a boil.
- Reduce the heat to low and continue to simmer for 45 minutes. All liquid should evaporate and the mixture will thicken.
- Remove from heat and add in the rosemary and salt.
- Transfer jam to canning jars and boil in water bath for 10 minutes. This mixture can also be placed in an air-tight container and stored in the refrigerator for up to two weeks.
Tomato jam can be served on crackers or cookies, as well as on a toasted baguette. It makes for a simple appetizer and pairs well with goat and cream cheese. It can also be used as a spread for a sandwich.
Enjoy Tomatoes All Year
Tomato jam preserves the taste of garden fresh tomatoes and makes it possible to enjoy tomatoes year round. Give the jam as a gift by placing in a decorative jar and tie it with a ribbon.