I made this savory tomato jam recipe a few days ago, and every morning since then I’ve enjoyed it slathered over a toasted piece of homemade bread. It is so good, I already have a whole pile of heirloom tomatoes waiting on the counter to make another batch so I can give some away during the holidays to friends and neighbors.
This savory tomato jam, paired with a box of fancy crackers, is going to make a fantastic hostess or thank you gift this winter, I’m sure of it.
Since we grew Japanese Black Trifele heirloom tomatoes this summer, {which are similar in taste to Black Krim tomatoes} that’s what I used, but I know plum tomatoes work well with this recipe as well.
This recipe made about {6} half pint jars for me, but it can vary depending on the tomatoes used and the thickness of your jam. And yes, you leave the tomato skins on! How wild is that? I was a little hesitant to do it at first, but as it turn out, the tomato skins really do add to the texture and flavor of this wonderful jam.
Savory tomato jam! It’s my new must have for the pantry. I hope you like it as much as we do.
Happy canning,
~Mavis
Savory Tomato Jam Recipe
Ingredients
- 5 pounds tomatoes, cored, and coarsely chopped {I used Japanese Black Trifele}
- 3 1/2 cups sugar
- 8 tablespoons bottled lime juice
- 1 jalapeno pepper, stemmed, seeded and diced1 tablespoon sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1/2 teaspoon ground cloves
Instructions
Combine all the ingredients in a heavy medium saucepan and bring to a boil over medium heat, stirring to prevent scorching.
Reduce heat and simmer, uncovered until the mixture has the consistency of thick jam, stirring every 10 minutes or so {this process took about an hour and 15 minutes for me}.
Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
Next, ladle the hot jam mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly.
Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.
Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jam is not sealed and refrigeration is necessary.
One recipe makes {6} 8oz jars {but it can vary depending on the tomatoes used and the thickness of your jam}.
Notes
Although I give directions for using the traditional Ball canning jars for this recipe, I used Weck Jars for this recipe for no other reason than I plan to use this jam as hostess gifts this winter and wanted to use something a little fancier.
If you plan to use Weck jars, you can find the directions on how to use them in my How To Use Weck Canning Jars post HERE.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
Susan H. says
Did you blanche and peel the tomatoes first?
Mavis Butterfield says
No. You chop up the tomatoes, skins and all. 🙂
Shelby LaMothe says
Do you weigh out 5 pounds of tomatoes before or after they are cored and chopped?
Mavis Butterfield says
I weighed mine before I cored and chopped them.
Shelby says
That’s what I was hoping. Thanks for a quick reply!!
OregonGuest says
Wasn’t sure I’d like this until I saw the toast photo–what’s under the tomato jam? Cheese or butter or…? That looks absolutely delicious!!
Mavis Butterfield says
A little cream cheese. 🙂
Tammy says
This intrigues me! I am out of tomatoes though – our tomatoes here in the south were DONE, so we pulled them at the very beginning of August. I’ll have to remember this one though, and give it a try for next year…or come up with some tomatoes this year.
Zadu says
If you’re going to give some away to your neighbors, would you let me know if anybody in your neighborhood is selling their house anytime soon? 🙂
I had never heard of that before but it sounds different and wonderful!
Faye Lengenfelder says
Hi Mavis,
Last week you had a picture of a ham and potato pie that looked delish! Any chance for the recipe? I’ve got a leftover piece of ham thats ready to go!
Thanks, Faye
Mavis Butterfield says
Hi Faye, I will work on it. 🙂
Noslo says
That seems too sweet to be a savory jam. Do you just taste the spices rather than the sugar after it’s processed?
Jeanine says
Okay…I’m hooked! I bought a bunch of tomatoes today. I will be making this come this weekend. Every jam recipe you have posted is so delicious! I did buy limes and Hope that works instead of buying the bottled lime juice. Thank you so much for all that you do. We are all inspired by you.
Melissa says
Tomato jam is especially good poured over chicken in the slow cooker. I call it “change your life chicken”, because it changed my dinner life when I decided to try it:) We shred it and serve over rice.
Mavis Butterfield says
Thanks Melissa, I’m going to try that!
Brenda says
I love the Tuscan tomato jam recipe from Ball’s Fresh Preserving website!
joely says
You must have read my mind! I have a counter full of tomatoes and most are black trifeles! I have been searching for a good tomato jam recipe. I am making it this weekend. Thank you!!!
Mary L says
Oh my goodness, this turned out so good. It was awesome with goat cheese. It would also be good with chicken or coconut prawns or anything…
Dianna says
Do you think frozen tomatoes would work? I have several bags in the freezer that I need to do something with.
Elise in the SF Bay Area says
Frozen tomatoes work well for just about al canning recipes!