Tomato Raspberry Jam
Sweet, tangy, and delightfully unique, Tomato Raspberry Jam combines the garden-fresh flavors of ripe tomatoes and juicy raspberries for a gourmet twist on traditional preserves. This small-batch recipe harmonizes the natural sweetness of fruit with a zing of lemon juice and zest, creating a luscious spread perfect for toast, charcuterie boards, or even as a savory glaze. With just 15 minutes of prep time and the option to customize the texture with powdered pectin or an immersion blender, this jam is as versatile as it is easy to make. Whether you're new to canning or a seasoned pro, this homemade Tomato Raspberry Jam is destined to become a standout in your pantry, offering a burst of summer in every jar.
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Recipe Information
Ingredients
- 500 grams ripe tomatoes
- 200 grams fresh raspberries
- 300 grams granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon powdered pectin (optional)
Instructions
Prepare the tomatoes by blanching them: Bring a pot of water to a boil, score a small 'X' on the bottom of each tomato with a knife, and drop them into the boiling water for 30-60 seconds. Remove immediately and place into a bowl of ice water to cool. Peel the skins off, remove the core, and roughly chop the tomatoes.
Place the chopped tomatoes into a medium-sized saucepan over medium heat. Cook, stirring occasionally, for about 10 minutes until they release their juices and begin to break down.
Add the raspberries to the saucepan with the tomatoes, and cook for another 5 minutes, stirring frequently, until the raspberries break down and the mixture becomes smooth.
Stir in the granulated sugar, lemon juice, and lemon zest. If you are using powdered pectin for a firmer consistency, add it to the pan now and mix well.
Bring the mixture to a gentle boil over medium-high heat, stirring constantly to prevent burning. Reduce the heat to medium and simmer for 30 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency. To test, place a small spoonful of jam onto a cold plate; if it holds its shape and wrinkles when pushed, it is ready.
Remove the pan from heat and allow the jam to cool slightly. If you prefer a smoother texture, use an immersion blender to blend the jam to your desired consistency.
Transfer the jam into sterilized jars while still warm, leaving about 1/2 inch of headspace. Seal the jars tightly and allow them to cool completely at room temperature before storing.
Refrigerate the jam and use within 3 weeks, or process the jars in a water bath canner for longer shelf life.
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 27 mg | 1% | |
| Total Carbohydrate | 347.2 g | 126% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 322.6 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1525 mg | 32% | |
*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.
