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...
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. :)