Make Ahead
Sweet & Savory Tomato Jam
Popular on Food52
75 Reviews
Willazilla
September 24, 2023
The result of this recipe was truly amazing. It took me a long time to cook it to the correct consistency. I live 6000 feet above sea level, and erred on the side of caution with the heat. For flavor, I went for the savory side, using Roma tomatoes, a pinch of cumin, fresh cilantro, red pepper flakes, cinnamon, and otherwise followed the recipe and its proportions. My goal was to make something to serve with chicken and pork, as well as morning toast. I completely met my goals and more! One night I added a little to some chocolate ice cream! Soooo tasty, and now I have to make more. 🙂
Judyone
March 24, 2021
This the first time making this recipe. Do you need to peel the tomatoes? Thank you
Patsymc
March 24, 2021
Yes I would peel them. Take the stem out and dip them in boiling water for a couple of minutes then shock in ice water and the peeling will come right off
Liebchen
December 28, 2021
For future readers - I didn't peel my tomatoes, but did run an immersion blender through about thirty minutes in, which sufficiently minimized the peels/seeds for me. Otherwise, made it without any changes and it was absolutely delicious!
Patsymc
March 6, 2021
Been making this wonderful jam since 2013 At Christmas one year my brother begged me for jar but had no fresh tomatoes. Since then I’ve been doubling the recipe with a 100 ounce jar of San Marzano tomatoes Great winter project today House smells awesome
Kristina I.
August 10, 2020
I found this recipe back in 2009 and have made it faithfully each summer since. I make it to recipe specifications and have never had trouble with it gelling or being too sweet. It's my favorite condiment for a fall cheese plate with Jasper Hill Harbison and Marcona almonds. Yum!
Megan
April 2, 2018
It’s simmering between now and smells great. I added a touch of ginger and some red pepper flakes and smoked paprika to give it a little more depth.
Curlytexan
August 18, 2017
This was my first try at making jam and at canning. It worked out perfectly! I did cut the sugar in half as many suggested. I'd cut back on the vinegar a little next time - maybe by a third. It was very good none-the-less. I gave a few away and got good feedback. This is a great way to use a bounty of summer tomatoes!
kschurms
September 10, 2016
Like many others here, I found this to be absolutely delicious, but a bit too sweet. I cut back by about 25% on the sugar portions when making it, but still. If you're going for more of a traditional jam, then this will probably be fine for you. However, I was looking for a more savory tomato condiment, and found that the sweetness overpowered the taste of the tomatoes and the spices. For next time, I'll probably just add in <1/4 cup of brown sugar to help this caramelize, but that's it.
FYI, it's still phenomenal on top of everything, even as sweet as it is. My favorite pairings so far have been spreading it on top of goat cheese toast, and adding to some thyme-y white beans!
FYI, it's still phenomenal on top of everything, even as sweet as it is. My favorite pairings so far have been spreading it on top of goat cheese toast, and adding to some thyme-y white beans!
Heidi
August 30, 2016
Delicious! Ate it on my bagel with cream cheese for breakfast. Shared some with my coworker who immediately asked for the recipe.
Watch the cooking time; however, I found my jam only needed to cook two hours.
Watch the cooking time; however, I found my jam only needed to cook two hours.
Stephanie H.
July 3, 2016
Luuuuuve this recipe!!!! Its amazing and so versatile, we have it with everything, from cold meat, toasted sandwiches to scones and whipped cream.
Darilyn S.
June 23, 2016
Since I like peach salsa, this year I added 4 peaches to this recipe. Everything else the same. It's a jammy, peachy, tomatoey deliciousness. So good with eggs wrapped in a butter tortilla
Lizz F.
October 7, 2015
This is a wonderful recipe, but the skins and seeds need to be removed from the tomatoes first. The skins are unpleasant to chew through, and the seeds are hard, even after the 3 hours of cooking. It was so unpleasant, I threw the whole double batch out! And it thickened so nicely, darn. I will make this again, but first seed and skin the tomatoes.
Fresh
July 4, 2017
My husband has probs with tomato skins. Has anyone sieved or used a Foley food milll for this recipe? Results?
Dee G.
September 10, 2015
This has become my go-to recipe at this time of year when my tomatoes are coming in a little too fast - if they are just a little to soft for sandwiches, they are perfect for this jam. Great with a bit of heat from red pepper flakes too.
Nina P.
September 2, 2015
I think it did take me a lot longer than the recipe called for. My work around is to put it in the oven at 300 with the lid off and then you don't have stir.
Hattie J.
September 2, 2015
Mine has been cooking for 4 hours and still isn't very think. I did reduce the sugar by half. If any of you have tips please help!!
Lorin
August 21, 2015
I agree that this is AhMazing with chevre. I'm glad I read through the comments prior to making though because I reduced the sugar to half and it was still rather sweet for me. I also added chili flakes and some balsamic.
Sherry
August 15, 2015
Heaven in a jar! I tripled the recipe and I'm glad I did. I added additional vinegar and spice (cayenne, red pepper flakes, etc.) to make it a little less sweet. That sweet/hot combination is addicting.
Ida-Maria S.
August 9, 2015
Made this last year and it was amazing!! No more store bought ketchup! Will be making a lot more this season so it will last us until next year :-) Thanks for sharing!
Barbara B.
October 24, 2014
I've made this about 5 times now, each time using more tomatoes. Right now I am using 25 lbs. I let them simmer down until the consistency is very thick and the color is a deep burgundy. I usually add a little cayenne and I also greatly reduce the sugar like many others who have commented. My whole family loves it, we use it on meatloaf, with eggs and toast, with wine and cheese, as a sub for ketchup. It is so artisanal and makes a great gift!
Diane
September 8, 2019
Barbara, if you're getting this, could you let us know if you peel your tomatoes or not please. Thanks!
Adelucchi
September 6, 2014
Thanks for this recipe. I made this yesterday and it turned out great! I altered the recipe when I left out the cumin because I was fresh out. Added some red pepper flakes with a dusting of cayenne at the end to bring the heat up. Took longer to cook but I thought my fire was too low at first. When I cranked it up some it was ready with an added 45 minutes. A lick of the spoon said its wonderful!!
Emilia R.
September 5, 2014
You might not believe it, but my grandmother Olga (whose parents were descendant from German immigrants) used to make tomatoes in syrup--you know, like peaches, figs, etc? My favorite were the potatoes and sweet potatoes in syrup, yum! (Sweet potatoes in Brazil are completely different from the ones in the US, by the way.) I'll have to try this recipe.
Jennifer G.
August 12, 2014
I'm making extra this year because last year I ran out and it was devastating.
borntobeworn
July 29, 2014
I made 3 jars tonight and it's the bomb! So glad I will be getting more tomatoes from my friend's farm this weekend.
Matt T.
June 16, 2014
Great recipe! I didn't think it was too sweet as listed; perfect companion to savory ricotta.
Danny M.
January 30, 2014
I tried this recipe tonight, and it turned out great! Maybe it was the plum tomatoes that I used, but for some reason I experienced a lot of water still in the pot after 3 hours - so I left it going on the stove and it turned out great after 4 hours total. I was a little skeptical about the amount of sugar as I read through the comments from others, but I tried the recipe as written. I would say that while it is rather sweet, it should still be fine based on what you're eating it with - for example, I had it on a burger and the sweetness worked well and wash''t overpowering. If you plan on eating this jam with something else that already has some sweetness to it, then I would say cutback on the sugar in this recipe. But thats my two cents! All in all, fabulous recipe!
Dia S.
December 26, 2013
This smells delicious cooking but proved to be way, way, way too sweet for us, even though I halved the sugar and added chiles and more spices and vinegar. I was looking for something that straddled sweet and savory, but found this to be most decidedly on the sweet side. Think ketchup.
arcane54
October 8, 2013
So Jenny, I'm hooked on this stuff! This year I made a double batch and I will hoard it (not really!). I use it on cheese plates, in sandwiches (great with a turkey and cream cheese) and most recently spread atop a meatloaf halfway through its cook time. Delicious. I now have your cookbook. You rock. Really.
Fresh
September 2, 2013
I made it with less than half the sugar and some red pepper. Just fine as a savory jam; too sweet for me otherwise.
Marni
August 21, 2013
This was so good that it got me to try canning for the first time - there's no way I was letting any of it go to waste! Although, at the rate we're eating it, it'll be gone in 2 weeks anyway. So far we've used it as part of a smorrebrod spread and as a "dip" for fried green tomatoes. When my kids get older I'm definitely going to try adding chili flakes or jalapeno.
cookycat
May 19, 2013
I made this jam last summer. I'm now on my last jar and can't wait to make more this summer. It is delicious on a bagel with cream cheese or with an omelet or just with some good cheese and crackers. Everyone I have shared it with asks for more. Guess I have to double the recipe this summer.
Slapdash G.
September 12, 2012
I made a batch today and it IS very sweet. Does reducing the sugar interfere with the thickening? I want the thickness but not so much sweetness. Thanks!
holland.ranch.1
September 10, 2012
This recipe rocks! I doubled pretty much everything added balsamic vinegar on top of the cider vinegar. Delish!
Nina P.
September 8, 2012
At the end, I found it so sweet that I added a little more salt and felt it needed a kick. So, I added about a half a teaspoon of red pepper chili flake. Perfect!
BAE
September 8, 2012
I have a total of 2 1/4 lbs of tomatoes (a mix of Sun Gold cherries and Juliets). I have two questions: Do I need to peel the Juliets (they're smaller than plum tomatoes)? And do I simply reduce all of the ingredients proportionally to my reduced tomato weight? Oh, and what about the apple in the originally posted (on her blog) recipe--necessary?
strozyk
September 3, 2012
I last commented on this recipe over 2 years ago - I'm still making it! I thought I'd post my recent tweaks, because it's just such a wonderful preserve. I've dropped the sugar a bit. I've upped the vinegar a bit. If you use balsamic, you definitely need to drop the sugar. I like adding some good bourbon. I tend to use cinnamon and clove for my seasonings, with a pinch of cumin, and always some saffron. You can't pick it out as saffron, but it's lovely. Garlic and shallot for the onion.
This is the one preserve I make that I don't like to give away!
This is the one preserve I make that I don't like to give away!
Slapdash G.
September 4, 2012
Thanks for the testimonial strozyk! I want to try this, but I'm wondering about the skins. Is it just a matter of chopping the tomatoes so finely that you don't mind the little pieces of skin that separate from the flesh when heated? I would be using the grape and yellow cherry tomatoes that have taken over my garden, so it will be a lot of chopping regardless. Thanks!
msmdln
September 6, 2012
I used grape and cherry tomatoes as well, but I threw them in whole. The skins are not so thick to begin with and I don't really mind them anyway. Also, I think they softened a bit due to the long cooking time.
This recipe turned out so well, I can't wait to make more of it (so that I have enough to give it away)!
This recipe turned out so well, I can't wait to make more of it (so that I have enough to give it away)!
Margaret
June 22, 2020
Strozyk, love the changes you made to the recipe. Wondering if you could be more specific to the amount of each?thanks
Margaret
Margaret
strozyk
March 6, 2021
I don't recall offhand, but I would have tried to keep the proportions of spices similar to what's listed. I'd have used a milder cinnamon (like the Penzey's blend) rather than straight super strong Vietnamese cinnamon. Use really fresh cloves. Bourbon would have taken the place of some sugar. This is fantastic with Cougar Gold cheese and apples :)
jamcook
August 25, 2012
Just bought a zillion tomatoes and am about to make a doubled recipe. I noticed that on Jennifer's blog, the original recipe contains chopped apple. Any reason this was left out on Food 52? It sounds like a great addition. Anyone made it this way? Thanks
jamcook
August 25, 2012
Just bought a zillion tomatoes and am about to make a doubled recipe. I noticed that on Jennifer's blog, the original recipe contains chopped apple. Any reason this was left out on Food 52? It sounds like a great addition. Anyone made it this way? Thanks
Ironwood C.
August 8, 2012
I can't believe I just discovered FOOD52 only now although I have collected recipes and participated in food blogs for years!! Fresh home garden tomatoes are soon to come into season here in Western Canada, and I stumbled upon this recipe while looking for ways to use them this year. This looks far more interesting than the Tomato Jam recipe I have used for years, and I can't wait to try it.
sue_ann_canvasser
June 24, 2012
I am not familiar with canning and would like to learn. Can you refer me to a good site so I can figure out the 15 minute procedure to make the jam last longer? Thx
Deb R.
January 1, 2012
I was lookin for something to serve on a New Year's eve cheese platter and thisup adding some jalepeno fit the bill perfectly. I didn't have the vinegar so used balsamic and while the color wasn't as pretty, the flavor was delicious. I also ended up adding some jalepeno slices about half way thru cooking because I needed to balance out the extra sweetness from the balsamic and ended up with a sweet and spicy, tangy bit of love that heated up beautifully on top of a brie in the oven. I served the cold version on the same board with cheddar and aged goat gouda on a bed of arugula. Yum!
Regine
October 5, 2011
I also want to add that since I am not a fan of cumin, I skipped it and instead used some dashes of sweet smoked paprika.
Regine
October 4, 2011
Wow! Heavenly delicious. Put some grated ginger and even a few dashes of smoked sweet paprika. To die for! Can't wait to try it with turkey on Thanksgiving day in lieu of cranberry relish. Should also be good with crackers and cheese, toast, and grilled chicken etc. Excellent. Will need to make it again for thanksgiving. The 2
Hour cooking is perfectly accurate!!!!!!!
Hour cooking is perfectly accurate!!!!!!!
Beverly D.
July 6, 2011
I made this Monday as written and it is off the chain! I doubled the recipe and will be also giving as gifts. Thanks for a great recipe. http://pawlowskis.wordpress.com/2011/07/03/sweet-savory-tomato-jam/
1840 F.
September 23, 2010
I made this yesterday. The aroma was intoxicating and it delivered a taste to match. I know that I will be inventing reasons to eat this jam! I added 1 generous teaspoon of grated ginger and used cinnamon instead of the coriander. Delicious!
http://1840farm.wordpress.com
http://1840farm.wordpress.com
mbierlich
August 26, 2010
This is absolutely delicious. I also added a bit of grated ginger and as a big fan of nigella seeds I added a couple of those. It gave the jam a chutney twist. Superb!
mbierlich
August 26, 2010
Perhaps more than a couple of nigella seeds- in fact, I added two tsp to the above recipe.
strozyk
August 22, 2010
I used red wine vinegar (6% acidity) and used extra vinegar generally to be safe, doubled the seasonings, added saffron and garlic slices, and drooled. It smells SO GOOD.
Lizthechef
July 11, 2010
This recipe preceded my joining the ranks of food 52 - thank goodness for the recipes posted off to the side. Next canning event will be this delicious jam! I like the grated ginger idea from MrsWheelbarrow too...
Lizthechef
August 2, 2010
I have now made two batches of this delicious stuff and have yet to share any with friends - she says greedily...
melissav
October 20, 2009
I made this last week and it was delicious. Even my husband (a recovering tomato hater) admited it was yummy. We plan on serving some at our next wine tasting on top of a goat cheese slathered crostini.
Jennifer P.
October 26, 2009
Glad to hear Melissa. My husband didn't believe it could be served with roasted meat—not he looks for it when I make any type of steak!
Andreas D.
September 14, 2009
Quick question: Does the bitterness of the seeds affect the taste at all? Would you consider deseeding and skinning the tomatoes first?
Jennifer P.
September 14, 2009
Great question, and there was no bitterness at all. I also like the texture of the seeds. If you're not a fan of the skin, you can blanch and peel them before chopping. Let us know what you do!
Andreas D.
September 15, 2009
The problem with seeding and skinning is that it will most probably affect the texture of the finished product, making it into something resembling a ketchup.
I'll try your way first, using cherry tomatoes.
I'll try your way first, using cherry tomatoes.
Andreas D.
September 15, 2009
PS: I completely agree with you comment about tomatoes needing vinegar btw. I always add a dash of balsamic vinegar - I think cider is too taste-forward - and some brown sugar, or even maple syrup, to any tomato sauce I make. It doesn't change the base flavour, but helps tomatoes to taste more like tomatoes, adding depth of flavour.
c.levine
September 9, 2009
My normally tomato-hating son and I made this recently and we both loved it. Never really thought to make something sweet with tomatoes before but it turned out to be a really nice balance of flavors. Will be using it on some gooey grilled cheese this winter for sure.
MrsWheelbarrow
September 7, 2009
I tested this recipe last night. I loved the consistency and all the layers of flavor. At the last minute, I added some grated ginger (1 T?) which brightened it nicely.
Cara E.
August 30, 2009
This sounds delicious. I love the idea of adding cumin and coriander to push this dish a little more towards savory. I made tomato jam the other day and added some fresh peaches I needed to get rid of. It landed more on the sweet side, but was good nonetheless slathered in between layers of gouda in my grilled cheese! http://www.biggirlssmallkitchen.com/2009/08/whats-in-bag-summer-stuff.html
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