Tomato Pomegranate Jam

November 30, 2012

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
In This Recipe


  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.

More Great Recipes:
Condiment/Spread|Jam/Jelly|Tomato|Fruit|Make Ahead|Summer|Fall|Rosh Hashanah|Thanksgiving|Winter|Vegan|Gluten-Free

Reviews (4) Questions (0)

4 Reviews

JadeTree December 2, 2012
Love this! Wish I had seen it in tomato season - it's going to be hard to wait til next summer to try...<br />
Author Comment
BlueKaleRoad December 3, 2012
Thank you, JadeTree!
hardlikearmour December 1, 2012
Yum! Just yum!
Author Comment
BlueKaleRoad December 2, 2012
Oh,thank you, HLA! I hope all is well with you. :)