recipe

Tomato Jam: How to Make An Easy Summer Condiment

Total time: 30 Min
Difficulty: Low
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Ingredients
Cherry tomatoes
1kg
Fresh basil
Sugar
450g (half white sugar, half brown sugar)
Red chili pepper
Fresh coriander

Tomato jam is a sweet and savory preserve of fresh tomatoes that works as a delicious condiment to cheese, sandwiches and so much more. It’s not ketchup! In fact, this is an elevated and elegant spread that’s far from the sweet stuff that comes out of a squeeze bottle. It makes a great gift too!

What does tomato jam taste like? It has a deeply concentrated tomato flavor that’s full of umami with a bit of sweetness.

How do you make tomato jam?

First, place the cherry tomatoes in a large pot of water on the stove. Bring to a simmer over medium heat, cover the pot and cook for 7 minutes.

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Strain the tomatoes into a bowl, then use an immersion blender to puree the tomatoes into a mostly smooth paste.

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Strain the tomato puree over a fine-mesh strainer into a pot on the stove. Discard the solids left in the strainer. Heat the tomato juice in the pot.

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Add the brown sugar, white sugar, fresh basil, and red chili pepper to the tomato juice in the pot.

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Cook the mixture for 20 minutes. Remove the chili pepper, then test the jam by putting a spoonful of jam on a cold plate. If it sticks to the plate and has a consistency you like, it’s ready to transfer into jars. Use a funnel to pour the tomato jam into storage jars. Seal the jars to store.

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How long does sweet tomato jam last?

In tightly sealed jars, you can store the tomato jam for up to one month. Keep it in the fridge for maximum freshness.

To serve, spread your homemade jam on crackers with cheese, inside grilled cheese sandwiches or on wraps. It adds a summery flavor to anything it touches!

How to fix runny tomato jam

If your tomato jam comes out with more liquid than you’d like, there are a few easy ways to fix funny tomato jam. First, you can continue to cook the jam in the pot until more of the liquid cooks out. As it simmers, the liquid reduces and the sugars gel together for a thicker consistency.

Secondly, you can add more sugar, which acts as a natural gel for your tomato jam. Add a little more at a time, let it cook, then see how the consistency changes.

METHOD

Boil the cherry tomatoes for 7 minutes. Crush them and strain to remove all the skin.

Add sugar, basil, and chili pepper and cook until it boils. Let cook for 20 more minutes until thick. Test the sauce by placing a spoonful on a cold plate. If the jam isn’t too runny, it’s done. If it’s very runny, keep cooking until it reaches your desired consistency.

Cool and place into jars. Accompany with cheese.

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