Tomato Pomegranate Jam

By • November 30, 2012 • 6 Comments

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Author Notes: Last year, I discovered the joys of tomato jam which then led to creating different variations. When fall arrived and pomegranate season arrived, I couldn't resist adding pomegranate molasses to a batch for some sweet-tart flavor. The flavors of pomegranates and tomatoes blended beautifully, yielding a lovely savory jam that just happens to be delicious on a grilled cheese sandwich.BlueKaleRoad

Makes 1 quart

  • 4 pounds roma tomatoes, chopped (I don’t bother to peel or seed, but if you prefer a smoother jam you can do so)
  • 1 cup brown sugar
  • 2 teaspoons kosher salt
  • 1/4 cup pomegranate molasses
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried coriander
  1. Combine all the ingredients in a large saucepan. Bring to a boil, then lower heat to medium-low and let it simmer and bubble, stirring often, until thick and jammy (about 1 hour).
  2. Let cool and ladle into a 1 quart jar. The jam will keep for 2 weeks in the refrigerator.
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almost 2 years ago JadeTree

Love this! Wish I had seen it in tomato season - it's going to be hard to wait til next summer to try...


almost 2 years ago BlueKaleRoad

Thank you, JadeTree!


almost 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yum! Just yum!


almost 2 years ago BlueKaleRoad

Oh,thank you, HLA! I hope all is well with you. :)


almost 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh wow, I bet it would be delicious on a grilled cheese sandwich. Lovely recipe, I'm a huge tomato jam fan.


almost 2 years ago BlueKaleRoad

Thanks, sdebrango! Discovering tomato jam was one of those "Oh, wow" moments - so good.