Tomato Jam
Tomato jam is a sweet and bright spread made with fresh tomatoes, sugar and spices. It’s great with cheese and crackers, in sandwiches and burgers. Great condiment for entertaining.
This easy tomato jam recipe is a great way to keep all the deliciousness of tomatoes and enjoy year-round. If you know how to can jams and preserves, this recipe can be easily doubled and stored.
My favorite way of eating this is with cheese and crackers or drizzled some on burrata along with pesto and cherry tomatoes, basil. So good. It upgrades your burrata game strongly with minimal efforts.
The first time when I heard of tomato jam, I was slightly shocked and impressed. Tomato Jam is sweet and tart, is with super concentrated flavor of tomatoes. Kids and adults both will love it equally. It makes best grilled cheese sandwich.
How to use tomato jam
There are many ways you can use it. We love it on Burrata or with goat cheese, or herb garlic cheese and crackers. You can make grilled cheese with it or make a caprese sandwich with pesto. So delicious. It can be used on burgers too. For non-vegetarians, it can make a great condiment with meat.
What variety of tomatoes to use?
Use any variety that juicy, bright and meaty. You want to bottle up all that, so use the best summer tomatoes.
How to Store tomato Jam?
This is a small batch of jam, so you can store it in the fridge tightly sealed in a glass bottle and it can stay up to 2 weeks easily. If you are into canning, you can make more quantity and can it too.
Tomato Jam or Marmalade
Ingredients
- 3-4 vine ripe tomatoes chopped
- 1 shallot chopped
- 2 tbsp sugar
- 1/2 each Salt and pepper
- 2 tbsp lemon/lime juice
- ½ tsp all spice
- ¼ tsp cayenne pepper or paprika
Instructions
- Wash and chop tomatoes and shallot.
- In a pot on medium heat, add the tomatoes and rest of the ingredients.
- Add ¼ cup water and stir.
- Let it simmer and cook until the mixture looks jammy and thick.
- Once it has reduced and thickened, transfer it to a glass jar.
Notes
- Do not cook it on high heat, it will burn rather than cooking properly.
- You can adjust the amount of sugar as per your liking and tartness of the tomatoes.
- I used all spice but if you don’t have it add ¼ tsp each powdered cinnamon, cumin, cloves and preferably dry ginger powder.
- I have used finely chopped tomatoes, but if you want smoother consistency you can blend the tomatoes and use them.