Raspberry or Strawberry or Blackberry Tomato Jam
Brighten up your pantry with this delightful Raspberry, Strawberry, or Blackberry Tomato Jam—a unique fusion of sweet, tangy berries and sun-ripened tomatoes. Perfect for breakfast spreads, cheese boards, or even as a gourmet glaze for roasted meats, this jam combines the natural sweetness of fresh berries with the acidity of ripe tomatoes, enhanced by zesty lemon and a hint of cinnamon. In just under an hour, this simple yet innovative recipe transforms everyday ingredients into a glossy, jewel-toned preserve that's as versatile as it is luscious. With no need for pectin, this homemade jam thickens beautifully, thanks to an easy stovetop method. Whether you choose raspberries, strawberries, or blackberries, this small-batch recipe is sure to capture summer's bounty in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups fresh berries (raspberries, strawberries, or blackberries)
- 1 cup ripe tomatoes, chopped
- 1.5 cups granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 0.5 teaspoons ground cinnamon (optional)
- 0.25 teaspoons salt
- 2 tablespoons water
Instructions
1. Rinse and hull (if necessary) the berries of your choice. Rinse and chop the tomatoes, ensuring they are free of stems or blemishes.
2. In a medium saucepan, combine the berries, chopped tomatoes, sugar, lemon juice, and water.
3. Heat the mixture over medium heat, stirring constantly, until the sugar dissolves and the berries and tomatoes begin to release their juices (about 5 minutes).
4. Add the lemon zest, cinnamon (if using), and salt. Stir to combine.
5. Using a potato masher or the back of a spoon, gently mash the berries and tomatoes to your desired consistency. Leave some chunks if you prefer a rustic texture.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-35 minutes, stirring occasionally, until the jam thickens. Test for doneness by placing a small amount on a cold plate. If it holds its shape and wrinkles slightly when touched, it’s ready.
7. Once the jam has reached your desired thickness, remove it from the heat and let it cool slightly.
8. Transfer the jam into sterilized jars and seal tightly. Allow the jam to cool completely before refrigerating.
9. Store in the refrigerator for up to 3 weeks or process in a water bath canner for long-term storage.
10. Serve on toast, with cheese, or use as a creative glaze for roasted meats.
Nutrition Facts
Calories |
204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 28.3 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1080 mg | 23% | |
*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.
