tomato jam

Totally easy Tomato Jam recipe is what you need to make with that bumper crop of tomatoes this summer. Sweet, jammy and slightly spiced....this is perfect for a dip or spread.

Easy Tomato Jam

tomatoes

brown sugar

apple cider vinegar

ginger

cinnamon

cloves

salt

cayenne

Add all the ingredients to a heavy bottom saucepan and bring the mixture to a boil stirring frequently to prevent the bottom from burning.

Reduce the heat and simmer, stirring occasionally, until the mixture has thickened to the consistency of jam. Remove from the heat and allow to cool to room temperature.  Transfer to an airtight container and store in the refrigerator for up to 10 days.

Jammy Roasted Tomatoes

garlic,

sea salt

pepper

Italian herbs

extra virgin olive oil

Savory and sweet with a little hint of spice, rosemary tomato jam can go on anything from buttered toast or oatmeal to eggs, any which way you cook 'em.

Rosemary Tomato Jam

olive oil

pt. cherry tomatoes

tbsp. white wine vinegar

tbsp. honey

rosemary

Kosher salt

black pepper

What other jam do you like to make during the summer?

In a medium sauce pan over medium heat, heat oil. Add garlic and cayenne and cook until fragrant, 1 minute.

Add cherry tomatoes, 1/4 cup cold water, vinegar, honey, and rosemary. Season with salt and pepper and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until mixture is thick and jammy, 22 to 24 minutes. Remove from heat and season again with salt and pepper if needed.&nbsp;

Remove rosemary and transfer jam into a glass jar. Cool completely and refrigerate.

This is really good.  I used regular juicy garden tomatoes.  I want to make more if I can get more tomatoes from my sister.  I am wondering , can I freeze it?

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This Rosemary Tomato Jam Is Good On EVERYTHING

- When you have delicious tomatoes, you gotta make delicious tomato jam. Obviously summer tomatoes are the most delicious but even if it's not summer and even if you don't have in season tomatoes, this recipe uses grape and cherry tomatoes to make sure you have delicious jam all year round. These smaller tomatoes are often sweeter and tarter and more vibrant than your normal beef steak types all throughout the year. So opt for these whenever possible. And because of their small size, all you need to do is just rinse them and you don't even need to cut them. But you will need to cut up some garlic cloves because we are making a sweet and savory tomato jam. We'll also be using some rosemary for flavoring, along with some cayenne for a kick. You'll need two pints of tomatoes for this purpose and a little bit of honey for that sweetness. To begin, place a sauce pan over medium heat and heat up your olive oil. When that's shimmery, go ahead and add your garlic and cayenne and cook, stirring until everything's fragrant, about 30 seconds to a minute. Once your aromatics are toasty, go ahead and add your tomatoes. A quarter cup of cold water, your vinegar, your honey and your rosemary. Allow this to come up to a boil and season it with salt and pepper. Reduce your heat to medium low once it does come up to a boil and stirring occasionally, cook until that mixture is thickened and jammy looking, about 20 minutes or so. As your jam cooks you'll start to see the tomatoes pop and open and bursting, this is wonderful. It'll let you cook the tomatoes down to a sticky, slightly caramelized jammy texture. The goal here is to have the moisture help the tomatoes burst and then drive off all of the moisture so that you're just left with the natural sugars and the honey and that perfect, perfect sweet, savory blend. Stirring frequently will help you break up those tomatoes even faster and make sure that you have no stickage and no burning on the bottom of your pot. If you see some stubborn tomatoes that won't burst open and your honey is starting to caramelize too quickly in the pan, go ahead and take a sharp paring knife and just give them a little stab to release those juices and get them rolling. Do take care to stab slowly or the juices might really attack you. If you want your jam to be a more broken down texture, go ahead and just pound it lightly with your wooden spoon to give it a helping hand. If you find that your tomatoes need even more help breaking down, you can go ahead, give them more cooking time and more water as well. The boiling action will help break down the fibers even further. Just make sure that you cook off all of that excess moisture to get your jammy jams on. Tomato jam isn't quite as sugared as other fruit jams, so it's totally up to you when you wanna pull this jam off the heat. Once it reaches that thick consistency that you like, it's time to come off the heat. Let it cool off a little bit, give it a taste. And if it needs more seasoning like salt and pepper, now is the time to add it. The final step is to remove your rosemary from the jam and transfer that jam into a nice, clean jar, emphasis on the clean. If your jar's not clean, your jam's not gonna stay good for very long. Once you have it made, this can go on anything like cheese boards, sandwiches, wraps or just has a snack on a savory oatmeal bowl. Sweet, tart, salty, spicy, jammy and creamy. It's got texture, it's got smoothness. It's got everything you want in your bite. If you're not sure this works on oatmeal, you owe it to yourself to try it once. A little extra drizzle of olive oil and crunchy salt on top goes a long way. If you make this tomato jam, be sure to drop us a comment down below and let us know, how did you like it? What did you use it on? Until next time, stay juicy and sweet. (upbeat music)

An easy 4-ingredient Tomato Jam Recipe to help extend tomato season!

Tomato Jam

kg tomatoes

pineapple

sugar

tartaric acid ((or 1 tablespoon lemon juice))

Place tomatoes in a large bowl and pour boiling water over the tomatoes until they are covered. Leave for 5 minutes and then drain off the liquid and wait until they are cool enough to touch. Peel tomatoes.

Chop off skin of pineapple and remove core.

Cut tomatoes and pineapple into small cubes (about 12/-1 cm by 1/2 - 1 cm)

Place in a saucepan with 1 cup of the sugar.

Place rest of sugar in a baking dish, place in oven and turn heat to 160 degrees celsius (fan-forced) or equivalent.

Gently heat the pineapple, tomato and sugar mixture until the sugar dissolves.

Turn up heat to medium/high and boil for 20 minutes.

Add heated sugar from oven to the mixture and stir in quickly to dissolve.

Continue to boil steadily on medium heat, stirring regularly, for 30 minutes.

A couple of minutes before taking the jam off the stove, add the tartaric acid and stir to combine.

Pour into sterilised jars and seal immediately.

This caramelized onion and tomato jam recipe is the perfect accompaniment for a cheese plate, potatoes, or sandwiches. The balsamic vinegar gives the jam a subtle tanginess that complements the sweet onion and tomato flavors.

Caramelized Onion and Tomato Jam

onion

salt (or

tomatoes, tomatoes

granulated sugar,

balsamic vinegar

Heat olive oil in a large skillet on low heat.

Add thinly sliced onions to the pan and sprinkle with about 1/2 teaspoon salt.

Distribute onions in an even layer in the pan. Cook until onions are deep golden brown, about 40 - 45 minutes. Stir occasionally.

While onions are cooking, prepare the tomatoes. Cut the stem out of each tomato and cut in half horizontally. Scoop out the seeds and pulp from each tomato and dice.

When the onions are caramelized, turn the heat on the pan up to medium low. Add the tomatoes, balsamic vinegar, sugar, and remaining 1/2 teaspoon salt. Scrape up any brown bits that have formed on the bottom of the pan.

Cook, stirring occasionally, until the tomatoes begin to break down, have thickened and lost most of their moisture, about 30 minutes. (As the tomatoes lose their moisture during cooking, you may need to turn the heat back down to low to keep the mixture from burning.)

Taste the jam and add more salt if needed. Likewise, you can also add another splash of balsamic vinegar for extra tang, or another sprinkle of sugar to make the jam a bit sweeter. If you added additional vinegar and/or sugar, allow the mixture to continue cooking for another minute or two for the ingredients to incorporate.

Serve immediately with your favorite dish or keep in a sealed container in the fridge for up to 1 week.

This recipe is fabulous!  I leave in seeds and pulp and cook a little longer. I like apple cider vinegar so I use that. Perfection.  Thank you for sharing this.

Thank you for the recipe, I used brown sugar and raspberry vinegar, came out tasting delicious 😊

This recipe for Cherry tomato jam is amazing on sandwiches, burgers, over eggs, on pizza and more.  The possibilities are endless!  Sweet and savoury this jam is the best way to use up a garden full of fresh Cherry tomatoes!

Small Batch Cherry Tomato Jam

onion (chopped)

500 g cherry tomatoes

tbsp cider vinegar

tsp chilli flakes (or

tsp salt

Add oil to a heavy bottomed sauce pan and place on medium-high heat.

Add onions and sautee for 3-5 minutes or until lightly caramelized and soft

Add tomatoes, cider vinegar, brown sugar, ginger, chilli flakes and salt and bring to a boil.

Reduce heat and let simmer for about 30 minutes or until tomatoes have softened and the ingredients have thickened to a jammy texture.

Let cool slightly and then transfer to a small glass jar.  See with a lid and store in the fridge for up to 3 weeks.

Tomato Jam Recipe is a fantastic condiment to go with so many entrees. It blows simple ketchup away! Make some also to give as presents for the holidays!

Tomato Jam Recipe

cherry or roma tomatoes, chopped (or a combination of both)

onion,

green pepper, diced

red pepper flakes

pickling salt

allspice

cider vinegar

You can skin the larger roma tomatoes by...

You can skin the larger roma tomatoes by putting an "x" in the bottom of them with a knife. Drop them in boiling water for a minute and then remove them to an ice bath. This will allow the skin to just peel off. I left the cherry tomatoes with the skins on.

In a large heavy-bottomed pot add all ingredients...

In a large heavy-bottomed pot add all ingredients and stir well. Bring to a boil over medium heat while stirring often. Reduce heat and cook for about 45 min. or until mixture mounds on a spoon.

Ladle into sterilized jars to 1/2" below the...

Ladle into sterilized jars to 1/2" below the rim. Remove air bubbles and add more jam as needed. Wipe rims and place on sterilized lids. Tighten rings to fingertip-tight.

Process jars in a boiling water canner for...

Process jars in a boiling water canner for 10 min. submerged in 1" of water over the lids. Take lid off of the pot and turn off stove but leave jars in the water for 5 min.

Transfer jars to a towel-lined surface and let...

Transfer jars to a towel-lined surface and let rest until they come to room temperature. Make sure jars have sealed. You will hear them popping.

Refrigerate any unsealed jars for up to 3-4...

Refrigerate any unsealed jars for up to 3-4 weeks.

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This is the best tomato jam recipe. It’s an easy recipe to make with simple ingredients and is the perfect plant based sandwich or toast spread. The balsamic vinegar and buttery flavor add a fun savory twist to this tomato jam spread that is great for adding to grilled cheese, serving atop a crostini as a party appetizer or on some simple grilled bread as part of a great breakfast. Any way you serve it, you won’t be able to stop eating it.

Balsamic Tomato Jam

butter

cherry tomatoes

sun-dried tomatoes

Tbsp balsamic vinegar

garlic powder

tsp sea salt

tsp black pepper

Start cooking the tomato jam: Melt the vegan butter in a medium saucepan on medium heat. Then, add the remainder of the ingredients and stir to combine.

Cook and mash the tomato jam: Cook on medium heat uncovered for about 5 minutes, stirring often. Then, use a potato masher or the back of a wooden spoon to mash the tomatoes together. 

Finish cooking the tomato jam: Stir again and turn the heat to medium low. Cook for 10-20 minutes uncovered, stopping to stir the mixture and scrape the bottom often. Cook until the tomato jam is thick and most of the liquid has cooked out.

To serve and store this tomato jam: Serve this savory jam either hot or cold on grilled toast or a vegan grilled cheese or pizza. It&#x27;s also the perfect breakfast with grilled slices of bread. Let the jam cool fully before storing in an airtight container in the fridge for up to 10 days or the freezer for up to 4 months.

tomatoes,

cayenne pepper

Combine all of the ingredients in a large saucepan. Set over medium heat. Bring to a boil, stirring frequently to prevent the ingredients from sticking and burning on the bottom.

Reduce the heat and reduce the boil to a simmer, stirring occasionally until the mixture has reduced and thickened to the consistency of jam. about 20 to 30 minutes

Remove from the heat and let it cool to room temperature.

Transfer to an airtight container and store in the refrigerator for up to 10 days.

Top 9 tomato jam recipes from across the web

The most viewed tomato jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Tomato Jam

Jammy Roasted Tomatoes

Rosemary Tomato Jam

Tomato Jam

Caramelized Onion and Tomato Jam

Small Batch Cherry Tomato Jam

Tomato Jam Recipe

Balsamic Tomato Jam

Tomato Jam

Top 9 tomato jam recipes from across the web

The most viewed tomato jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Tomato Jam

Jammy Roasted Tomatoes

Rosemary Tomato Jam

Tomato Jam

Caramelized Onion and Tomato Jam

Small Batch Cherry Tomato Jam

Tomato Jam Recipe

Balsamic Tomato Jam

Tomato Jam

The most viewed tomato jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine