This tomato jam sits somewhere between a jam and a chutney: not as tangy as a chutney and not as sugary as a traditional jam. Its warming spices and a hint of heat create a distinctive flavour you’ll want to spread on everything. Give it a try — it’s addictive.
Easy tomato jam
If your garden (or the supermarket) has left you with more tomatoes than you can eat, this tomato jam is a brilliant way to preserve them. It’s simple to make and transforms fresh tomatoes into a sticky, flavourful condiment.
You chop the tomatoes, add sugar, a little vinegar and spices, then simmer gently until the mixture becomes thick and glossy. Expect roughly two hours of cooking to reach the right consistency, so plan to be at home while it reduces. It needs only occasional stirring.
The result is delicious — less sweet than classic jam and milder than a chutney, with warming spice notes and a subtle kick of heat.
This jam pairs well with many dishes and makes a versatile condiment.
Try it for:
- spreading on a ham and tomato sandwich;
- serving alongside roasted or baked gammon, or as a dipping sauce for chicken wings;
- adding to a grilled cheese sandwich — the tomato’s warmth balances melted cheese perfectly;
- stirring into soups or stews for extra depth — a spoonful is great in dishes like bobotie to boost the spice profile.
Along with passata, this jam is one of the best ways to preserve the fresh tomato flavour so you can enjoy it year-round.
Below are the ingredients, equipment and method to make this tomato jam.
What you will need
Equipment
A sharp knife, a chopping board and a medium-large saucepan. Sterilised jars or clean jam jars for storage.
Sterilise jars before filling to extend shelf life — see the sterilising section below for easy methods.
Ingredients
This recipe yields about 1½ cups of jam (roughly one 380 g jam jar). Tomatoes reduce considerably during cooking, so start with at least 1 kilogram (about 2¼ lb) to get a useful jar of jam.
You can find the full printable recipe in the recipe card at the end of this post.
Tomatoes – any combination of ripe tomatoes works. Aim for at least 1 kg (2¼ lb) because they lose a lot of moisture while cooking.
Sugar – white or brown sugar is fine; demerara or light brown gives a richer flavour.
Vinegar – apple cider vinegar is ideal, but any fruity vinegar or even lemon juice can be used.
Ginger – a little ginger paste or finely crushed fresh ginger to taste.
Spices – ground cumin, cinnamon, cloves and a pinch of cayenne for heat (optional).
Salt – optional, but it brightens the flavours.
What to do
Wash the tomatoes, remove the core and cut away any blemishes. Chop them into coarse pieces.
Put the tomatoes and all remaining ingredients into a saucepan. Stir to combine, cover with a lid and bring to a gentle boil. Reduce the heat and simmer, covered, for one hour, stirring occasionally.
After the first hour remove the lid and simmer uncovered for another hour, stirring now and then, until the jam becomes thick and sticky and holds a trail when you draw a spatula through it.
Cooking time varies with the tomatoes’ moisture, the simmering rate and the batch size. If it’s not thick enough, continue simmering until it reaches the desired consistency.
Note: Do not crank up the heat to speed things up. A rapid boil will only give stewed tomatoes. The jam needs a long, slow simmer to develop the right texture and flavour.
Once cooked, let the jam cool slightly, then transfer it to a sterilised jar. Keep refrigerated and use within a month. You can also freeze the jam in an appropriate container for up to a year; after thawing, refrigerate and use within a month.
Tomato jam FAQ
Yes. Freeze in a suitable container for up to a year. After thawing, keep refrigerated and use within a month.
No. Tomatoes contain natural pectin and the vinegar helps the jam set, so added pectin isn’t necessary.
For 1 kg of tomatoes it took just under two hours to reach setting point. Times will vary depending on how juicy your tomatoes are.
Peeling is optional. If you simmer the jam long enough the skins become barely noticeable, so peeling isn’t necessary unless you prefer to remove them.
How to sterilise jars
Oven method
- Wash jars and lids in hot soapy water; rinse but do not dry.
- Place them upside down on a baking tray while still wet.
- Heat in a preheated oven at 180°C / 350°F for 15 minutes.
Microwave method
- Wash jars in hot soapy water and rinse; keep them wet.
- Place the wet jars (not metal lids) in the microwave and heat on full power for 2 minutes.
- If lids are metal, do not microwave them; boil metal lids in a pot of water for 5 minutes instead.
Save for later
If you want to save this recipe for later, pin the images or save it to your recipe collection so you can find it easily when tomatoes are in season.
Related recipes
If you like condiments, try other preserve recipes such as chutneys and sauces for variety.
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Microwave lemon curd (2-minute recipe)
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Easy mango chutney
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Easy green tomato chutney
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Thai sweet chilli sauce (Nam Chim Kai)
📋The recipe
Easy tomato jam
Equipment
- Sharp Knife
- Chopping Board
- Saucepan
- Mason jar
Ingredients
- 2¼ pounds / 1 kilogram fresh tomatoes
- ½ cup / 100 grams light brown sugar
- 2 tablespoons apple cider vinegar
- ½ teaspoon ginger paste
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon cayenne pepper (optional)
Instructions
- Wash the tomatoes, remove any blemishes and cut into coarse chunks.
- Place the tomatoes and the remaining ingredients in a large saucepan and stir to combine.
- Cover the pan and bring to a gentle boil, then reduce heat to a simmer and cook, covered, for 1 hour, stirring occasionally.
- Remove the lid and continue to simmer for another hour, stirring occasionally, until thick and sticky and it leaves a trail when you draw a spatula through it.
- Allow to cool slightly, then pour into a sterilised jar. Store in the refrigerator for up to one month, or freeze for longer storage.
Notes
Cooking time depends on how much liquid is in your tomatoes. Once you remove the lid, watch the jam and stir occasionally so you can tell when it begins to thicken. Do not increase the heat to speed up the process — the jam needs a long, slow simmer to develop the right texture.
Nutrition
Serving: 1 tablespoon | Calories: 24 kcal | Carbs: 5.8 g | Protein: 0.4 g | Fat: 0.1 g | Sodium: 100 mg | Potassium: 107 mg | Fiber: 0.6 g | Sugar: 5.2 g | Calcium: 9 mg
Nutrition estimates were calculated using an online tool and are for guidance only.
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