I think I may be officially entering my jam era. It may have taken me a while to get here, but I’m very happy with where I’ve ended up so far. I’ve never really gotten into making shelf-stable preserves or canning before; it hasn’t been of much interest to me. And that includes jam; I just kind of lumped it in there. There are a ton of jams and preserves you can buy at the store, so why make your own? Well, because the flavor is mind-blowingly good when you make it yourself. Especially this homemade sungold tomato jam. It is on a whole other level.
My whole jam journey started out when I made a quick batch of strawberry jam because we had a few extra containers that needed to get used up. I didn’t really have the space to freeze them, so I figured I might try out a basic jam recipe, 1 part fruit to ~1/2 part sugar by weight (I did closer to 1/3). It’s so basic it kind of blew my mind. I let it simmer for 20 minutes and no joke, the flavor was unreal. Though I will note that this is certainly not a jam that is canned, preserved, and shelf-stable. This is going into a container in the fridge and getting eaten in about a week.
After the strawberry jam, I moved onto blackberry jam and then realized that I could kind of use whatever I wanted. And then we ended up with this super simple tomato jam recipe. It’s sungold tomatoes, sugar, and a pinch of salt. That’s it. You let it all simmer for 20 minutes, or until it gets thick and sticky, let it cool and eat up. The flavor is most certainly tomato, concentrated, but sweet and less acidic. It’s delicious and one condiment I would highly suggest you try making.
I kept this recipe super simple, and I didn’t add in any extra aromatics or spices. I was planning on using it as the base for some whipped ricotta toast with fried basil, so no extra flavors needed. But, you can (and should!) experiment and go wild. Some classic additions would be onions, for a caramelized onion tomato jam, some chilis added in for a spicy version, whole cumin seeds for an earthy hit, or double down on the savory flavors and add in some chopped cooked bacon. A bacon tomato jam sounds so good! Ok, onto the details below…
Jump to Recipe
I think I may be officially entering my jam era. It may have taken me a while to get here, but I’m very happy with where I’ve ended up so far.
What is tomato jam?
Tomato jam, also called Marmellata di Pomodoro, tomato marmalade or tomato preserves, is a sweet and savory condiment made from tomatoes and sugar, and typically will have some spices as well. The texture is thick and spreadable with a consistency similar to your classic fruit jams. And can be used in both sweet and savory dishes, just like any other jam.
What ingredients do I need to make this tomato jam recipe?
Your basic tomato jam ingredients will be tomatoes and sugar. But from there, you can add in any additional spices or flavorings you want.
Tomatoes
For this version, I used fresh Sungold tomatoes which gave me a nice yellow tomato jam, but you can substitute in any other fresh tomato you want. Canned whole tomatoes would work as well, but I would recommend straining them so you can shorten the cooking time a bit. You won’t need to boil off all that excess liquid.
Sungold tomatoes are a popular variety of cherry tomatoes that have a bright golden-orange color and are very sweet. They’re known for their fruity flavor, making them a favorite for snacking, salads, and many other raw applications. They’re also fairly easy to grow and are pretty prolific.
Sugar
This recipe calls for white granulated sugar. You could use cane sugar or brown sugar as well, but the flavor will be different, and you want to make sure to keep a close eye on it so it doesn’t burn.
Full disclosure here, even using white sugar, I burned the first batch of this I made. I got distracted with something else in the kitchen and when I checked on it, I had to start over. So really, whatever sugar you use, stay close and keep an eye on it.
How do you make tomato jam?
This recipe is very straightforward. Combine your tomatoes and sugar in a saucepan with a splash of water. Bring everything to a boil, then let it simmer, stirring occasionally, for about 20 minutes.
You’ll know the jam is thickened when the bubbles start to slow, and the texture of the jam is super shiny. If you use a wider pan, you’ll notice that you can drag your spoon through the jam and see the bottom of the pan for a brief moment.
If you’re still unsure, you can take a small plate, drizzle a little of the jam on it (be careful, it is very hot), let it cool for a moment, and then check the consistency. It should be thick and jelly-like. If it’s still totally runny, cook it a little longer.
What are some uses for tomato jam?
I love how versatile tomato jam is. It can be used like any other jam, in both sweet and savory ways. I listed a few below, but get creative with it.
Charcuterie Board
Add it to a cheese or charcuterie board. Simple and delicious.
Sandwich Spread
Use it as a sandwich spread. A turkey, Swiss cheese and tomato jam sandwich would be incredible.
Burger with Tomato Jam
Top a burger with your homemade jam. The sweet and savory flavor with the beef would be a 10/10. You could also take it a step further and make some bacon tomato jam, then use that to top a grilled burger. Yum!
Galette
Make this recipe for tomato jam and add in some fresh thyme. Then use that thyme tomato jam as the base for a roasted tomato galette.
What are some variations of tomato jam?
Add in any other flavors, spices and seasonings you want. A few suggestions are below:
Tomato Jalapeño Jam
Add finely diced or sliced jalapeño for a spicier version.
Green Tomato Jam
Use green tomatoes instead of the sungolds or classic red tomatoes. The jam will have a more tart flavor, perfect for pairing with grilled cheese or serving alongside fried shrimp.
Tomato Chilli Jam
Similar to the jalapeño tomato jam, you can add a pinch of red chili flakes, Aleppo pepper, smoked paprika, or diced serrano chili. This sweet, savory, and spicy combination would be ideal as a glaze for crispy chicken wings.
Bacon Tomato Jam
I guess I’m just going to have to make this next. I can’t stop thinking about bacon and tomato jam. Add in some chopped, cooked bacon. Maybe caramelized onions in there too?! Sounds so good!
Tomato Jam
Ingredients
- 320 g sungold tomatoes or any other tomatoes you like
- 80 g granulated sugar (25% of the weight of your tomatoes)
- pinch salt
- splash water
Instructions
- Combine your tomatoes and sugar in a saucepan with a splash of water. Bring everything to a boil, then let it simmer, stirring occasionally, for about 20 minutes.
- You'll know the jam is thickened when the bubbles start to slow, and the texture of the jam is super shiny. If you use a wider pan, you'll notice that you can drag your spoon through the jam and see the bottom of the pan for a brief moment.
- If you're still unsure, you can take a small plate, drizzle a little of the jam on it (be careful, it is very hot), let it cool for a moment, and then check the consistency. It should be thick and jelly-like. If it's still totally runny, cook it a little longer.
- Add a pinch of salt right at then end and stir to combine. Let the jam cool and then transfer to a jar or another air tight storage container. Then use however you like!
2 thoughts on Tomato Jam
I grew up with Tomato Jam. Have not had it for years. Can the use of Stevia be used in place of regular sugar?
I haven’t tried it myself, but I imagine you could for this recipe. Since this isn’t a jam that uses pectin to set, or get jellied, I think you could sub in stevia for the sugar. You will probably need to adjust the amount based on your taste preference. And depending on the consistency you want, you can let those tomatoes simmer a little more or a little less. If you do try it let me know!! Would love to know how it turns out.