Description

This homemade tomato jam transforms fresh tomatoes into a rich, sweet and savory condiment. Slow-simmered for hours, it develops a thick, jammy texture and complex flavor profile that elevates everything from toast and cheese boards to burgers and roasted meats.

Ingredients

Scale

3½ pounds fresh tomatoes (cored, chopped, most seeds removed)
1 medium onion, diced
½ cup brown sugar
½ cup granulated sugar
1 teaspoon salt
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ cup apple cider vinegar
3 tablespoons freshly squeezed lemon juice
Optional substitutions: beefsteak tomatoes (longer cook), coconut sugar or honey, white wine vinegar, lime juice

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Instructions

Core and chop tomatoes into ½-inch pieces, removing most seeds.
Combine tomatoes, onion, sugars, salt, coriander, cumin, vinegar, and lemon juice in a heavy-bottomed Dutch oven or saucepan. Bring to boil over medium-high heat, stirring frequently.
Reduce heat to medium-low and simmer for at least 3 hours, stirring every 15–20 minutes until reduced by two-thirds and jammy consistency is reached.
Test on a frozen plate: if it holds shape and doesn’t run when tilted, it’s ready.
Cool 10 minutes, then transfer to sterilized jars. Refrigerate for short-term use or process 10 minutes in a water bath canner for shelf-stable storage up to 1 year.

Notes

Yields about 4–5 half-pint jars. Maintain medium-low heat to avoid scorching. The long simmering process is essential for proper thickness and flavor concentration. Store refrigerated for 2 months, frozen for 6 months, or canned for up to 1 year.

Prep Time: 15 minutes
Cook Time: 3 hours
Category: Condiment
Method: Stovetop + Water Bath Canning
Cuisine: American

Nutrition

Serving Size: ¼ cup
Calories: 145
Sugar: 32g
Sodium: 306mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg