Tomato Jam

Sides, Snacks

This Heirloom Tomato Jam is perfect in the summer when you have an abundance of tomatoes that you need to use up. It’s sweet but not in a dessert way and great on toast with eggs for breakfast.
Heirloom Tomato Jam //

What is tomato jam?

Just like fruit jams, tomato jam is made up of tomato, sugar, and aromatics. It’s not enough sugar to make it something you’d eat for dessert but it’s just enough to balance out the acidity in the tomatoes.  The aromatics I’m adding are just adding to the savory factor to help balance it all out. Heirloom Tomato Jam //

What does tomato jam taste like?

Like a super intense flavorful tomato. It’s sort of the idea of concentrated tomato paste but more rounded and in a jammier consistency.

What do you eat tomato jam with?

All kinds of things! Think of it as a much fancier ketchup, you can eat it with:

  • eggs
  • potatoes
  • use it on a sandwich
  • mix it into cooked rice
  • use it to top grilled fish
    Heirloom Tomato Jam //

What kind of tomatoes do you make tomato jam with?

I used heirloom tomatoes for this jam, but you can really use whatever tomatoes you want to use or can buy at a good deal. I’ve also made it with sungold tomatoes and they worked really well.

Heirloom Tomato Jam //

How do you make tomato jam?

  1. Prepare the tomatoes. Hull and roughly dice the tomato, making sure to cut out any soft spots or blemishes.
  2. Cook the jam. Add everything to the pot and cook for an hour or so, making sure you stir during this time so the jam doesn’t stick.
  3. Jar it up. Cool the jam completely, and transfer to a jar to store in the fridge for up to 2 weeks.

Tips and Tricks:

  • You can make these with whatever tomatoes you need to use up! the flavor and cook time will vary depending on the tomato variety, just keep an eye on the jam while it cooks.
  • Switch up the aromatics! I used thyme but you could also add garlic or use oregano or basil.

Tomato Jam Recipe

5 from 2 votes
Prep Time: 10 minutes
Cook Time: 1 hour
Calories: 97kcal
This Heirloom Tomato Jam is perfect in the summer when you have an abundance of tomatoes that you need to use up. It's sweet but not in a dessert way and great on toast with eggs for breakfast.


  • 3 pounds red heirloom tomatoes
  • 2 tablespoons light brown sugar
  • Pinch of salt
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried thyme leaves


  • Hull and cut the tomatoes into a rough dice. If you're using heirloom tomatoes, be sure to cut off any tough, brown spots that might be on their skin. Transfer the chopped tomatoes to a non-reactive medium pot, along with the brown sugar, salt and red wine vinegar. Place the uncovered pot over medium heat and bring the mixture to a simmer; cook for 30 minutes. At the 30 minute-mark add the dried thyme and mix. Cook for an additional 25 to 30 more minutes and until the mixture is thick. If you're using more or less tomatoes, the cook time will definitely vary.
  • Allow to cool to room temperature. Transfer to a jar and store in the refrigerator. Tomato jam will be good for two weeks without canning.
KeywordTomato Jam
Calories: 97kcal | Carbohydrates: 24g | Protein: 1g | Sodium: 9mg | Sugar: 23g | Calcium: 20mg
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Looking for more tomato recipes? Here are some of my favorite:

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Recipe Rating

  • Reply peggy sue porn video July 26, 2017 at 11:57 am

    perfect post, you couldn’t have explained it better im gonna add it to my website

  • Reply VideoPortal March 28, 2017 at 11:24 am

    Prepare a large pot of boiling water. Gently scald the tomatoes, then peel, core and quarter the tomatoes. Use your hands and a sieve to squeeze out the seeds and juice. Set aside the pulp for the jam.

  • Reply Cathy September 5, 2015 at 12:58 pm

    Do you think this would work for freezing in airtight container?

    • Reply Adrianna Adarme September 5, 2015 at 6:04 pm

      Yes, absolutely. Just make sure it’s freezer safe.

  • Reply Bunny SE August 23, 2015 at 9:37 pm

    5 stars
    I distinctly remembered this recipe from over two years ago… X_X An old fellow at my church has an incredible green thumb, he brings in boxes of produce every Sunday during the summer and lets whomever take whatever. I saw his tomatoes and remembered this recipe, this is soooo going to happen Captain.

    • Reply Adrianna Adarme August 23, 2015 at 10:57 pm

      Oh yayy! This is the perfect recipe for a surplus of tomatoes. Enjoy!

  • Reply SonomaGal September 3, 2014 at 10:45 am

    I made this over last weekend. It was so good! Took me much longer to cook down. Amazing how so many tomatoes can cook down to such a small bit of jam. Going to triple my next batch. Thanks for the perfect recipe!

    • Reply Adrianna Adarme September 3, 2014 at 10:47 am

      Right? Definitely double it! Glad it worked out! YAY!

  • Reply Jennifer Lee August 9, 2014 at 10:48 am

    I made this today with some overripe Cherokee Purple Tomatoes from my garden. I substituted White Grapefruit Balsamic Vinegar for the red wine vinegar (because that’s what I had handy) but otherwise followed it exactly.

    Oh. My. Stars. This is DELICIOUS. If I didn’t think it would give me a tummy ache I would have stood over the pot and ate the entire batch. Cannot wait to put this on everything and definitely will be making more.

    Going to try my next batch with some German Johnsons and substitute my homemade hot pepper vinegar this time, to make it spicy. (I have a weird vinegar addiction and have lots of flavored vinegars on hand…)

    Thanks for this easy and delicious recipe. 🙂

  • Reply Loralee October 3, 2013 at 6:32 pm

    Sounds like a yummy mid-winter treat! I’m wondering why you specified ‘red’ tomatoes, though. My big producer this year is orange heirlooms (Old Germans). Would that change the recipe a little? (I’m a recipe-follower, not a tinkerer, so I hope you’ll answer my question…

    • Reply Adrianna Adarme October 3, 2013 at 6:50 pm

      Oh I just used red heirlooms because I love their acidity (they’re more acidic than yellows), but it should work lovely with yellow tomatoes.

  • Reply Tony September 13, 2013 at 7:40 am

    Google tomato jam and check out Mark Bittermans version. I made it and everyone who tried it wants more. Has cumin, ginger, cinnamon, salt, lime juice and red cayanne pepper. Sweet and savory. Thanks for the ,ink on tomato canning. I am gifting this winter once I perfect the jam. Love thyme. May have to add that. And some balsamic too.

  • Reply Mary September 6, 2013 at 2:33 am

    Made it and loved it! Wondering if it will freeze….I put some in a ziploc freezer bag, laid flat in the freezer and will test it in a month.

  • Reply wendy September 4, 2013 at 10:33 am

    Just wondering about the canning…..can I go ahead and process them once jarred, or do I need to add the salt and sugar?

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