Homemade Tomato Jam

Close up of tomato jam in jar

Mariha-kitchen/Getty Images 

Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Nutrition Facts (per serving)
3119 Calories
4g Fat
797g Carbs
25g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Amount per serving
Calories 3119
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 646mg 28%
Total Carbohydrate 797g 290%
Dietary Fiber 35g 124%
Total Sugars 672g
Protein 25g
Vitamin C 163mg 817%
Calcium 285mg 22%
Iron 29mg 160%
Potassium 6637mg 141%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tomatoes are fruit, so why not make them into jam? Tomato jam will delight and surprise your friends with its palate-tickling balance of sweet and savory, and intense tomato flavor. It is the king of savory jams. 

It is possible to reach the gel point without adding pectin, especially if you leave the seeds and skins in.

Ingredients

  • 6 cups tomato puree

  • 3 cups sugar

  • 1 ounce lemon juice

  • 1 pinch kosher salt

  • 1/4 teaspoon nutmeg

  • 1/2 cup homemade apple or citrus pectin, optional

Steps to Make It

  1. Gather the ingredients.

  2. Fill canning pot with enough water to cover jars by an inch. Prepare jars and lids, and sterilize jars while preparing jam. 

  3. Combine tomato puree, sugar, lemon juice, salt, and nutmeg in a wide, nonreactive pan. Cook on medium heat, stirring frequently until sugar is completely dissolved.

  4. Increase heat to medium-high and bring to a boil. Add homemade pectin, if using.

  5. Boil vigorously, stirring occasionally to prevent scorching, until jam reaches gel point. Remove from heat. 

  6. Working swiftly, ladle jam into sterilized jars and process via standard water bath canning method for 10 minutes.

  7. Remove jars to a rack or towel to cool, and leave undisturbed for 24 hours.

Tips

  • By far the best tomato for this recipe is the Early Girl. It has a robust flavor and excellent balance of sweetness and acidity.
  • Other paste tomatoes like plum work well, as would many sweeter cherry tomatoes.
  • Avoid the larger, waterier, blander heirlooms, no matter how beautiful they look. 
  • Store sealed jars in a cool, dark space for up to a year. If any jars did not seal, refrigerate and use within 3 months.