Fresh Tomato Jam
Savor the sweet, tangy, and subtly spiced flavors of homemade Fresh Tomato Jam, a versatile preserve that's as perfect on morning toast as it is paired with cheese and charcuterie. This recipe transforms ripe, juicy tomatoes into a luscious jam with the help of granulated sugar, brown sugar, and a hint of apple cider vinegar for balance. Infused with warm spices like cinnamon and cloves, a touch of fresh ginger, and optional red chili flakes for a gentle kick, this jam offers a depth of flavor that's both comforting and unexpected. With just 15 minutes of prep time and simmering to perfection in about an hour, this small-batch tomato jam is a delightful way to preserve summer’s bounty. Whether you're spreading it on freshly baked bread or serving it alongside savory dishes, this easy-to-make condiment is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 2 lbs ripe tomatoes
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tsp fresh ginger (grated)
- 0.25 tsp ground cinnamon
- 0.25 tsp ground cloves
- 0.5 tsp salt
- 0.25 tsp red chili flakes (optional)
Instructions
Begin by washing the tomatoes thoroughly. Use a sharp knife to core them and make an 'X' incision on the bottom of each tomato.
Bring a large pot of water to a boil and prepare a bowl of ice water on the side. Blanch the tomatoes in the boiling water for 30 seconds, then transfer them to the ice water to cool.
Once cooled, peel off the skins from the tomatoes. Chop the peeled tomatoes into small pieces, discarding any tough cores.
In a medium-sized, heavy-bottomed saucepan, combine the chopped tomatoes, granulated sugar, brown sugar, apple cider vinegar, lemon juice, grated ginger, ground cinnamon, ground cloves, salt, and optional red chili flakes.
Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
Once boiling, reduce the heat to low and let it simmer gently, stirring every 5-10 minutes. Use a wooden spoon to crush any large tomato pieces as they cook.
Continue to simmer for 45-60 minutes, or until the mixture thickens and reduces to a jam-like consistency. Keep stirring to avoid burning and ensure even cooking.
To test the jam's doneness, place a small spoonful on a cold plate and let it sit for a minute. If it holds its shape and doesn't run, it's ready.
Remove the pot from the heat and let the jam cool slightly. Transfer it into sterilized glass jars and seal tightly.
Once cooled to room temperature, store the jam in the refrigerator for up to 3 weeks or process the jars in a water bath for long-term storage.
Nutrition Facts
Calories |
89 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 66 mg | 3% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 21.4 g | ||
| Protein | 0.6 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 159 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
