There’s something magical about transforming late-summer tomatoes into a Savory and Sweet Tomato Jam. It’s rich, tangy, slightly spiced, packed with umami flavor, and just the thing to elevate cheese boards, sandwiches, and even your morning toast. And the best part? It comes together in under an hour.
This small batch recipe is perfect for making the most of tomato season. Slather it on grilled cheese sandwiches, avocado toast, dollop it into Homemade Focaccia or serve it with your favorite cheese and meat on an elevated charcuterie board.
Table of Contents
Why This Recipe Works
- Easy to make. Just chop, simmer, and stir; no complicated preserving steps required. No water bath canning necessary. This jam should be stored in the fridge.
- Seasonal and adaptable. Perfect for peak-season farmer’s market or garden tomatoes but works with good-quality grocery store bought ones too. If you have an abundance of tomatoes, check out my other Tomato Recipes.
- Pairs beautifully. Complements cheese boards, grilled meats, roasted veggies, or crusty bread. Works as a sandwich spread. Slather it on my No Knead Bread. You can even use it on my Goat Cheese Bruschetta recipe.
Ingredients
A very straightforward and simple tomato jam recipe. This is one of my go-to recipes in August when my garden is producing more tomatoes than I can enjoy fresh. Here’s what you will need:
- Fresh Tomatoes: The great thing about this recipe is that you can use large beefsteak tomatoes, cherry tomatoes, grape tomatoes or Roma tomatoes (aka plum tomatoes). Or a combination. The key is to use ripe tomatoes, as they are naturally sweet. Cut whole tomatoes into chunks, but you can leave cherries whole. Check out some of my other tomato sauce recipes: Homemade Marinara, Roasted Tomato Sauce, Midnight Roma Tomato Sauce and Roasted Cherry Tomato Sauce.
- Brown Sugar: Adds sweetness and depth; white sugar works in a pinch. But the caramelly flavor of brown sugar just works so well, just like in my Small Batch Peach Jam recipe.
- Vinegar: Acid is a key component to making jam and I think Apple Cider Vinegar is perfect. It’s what I use in my Maple Peach Chutney recipe. It brings tang and balances the sweetness; red wine vinegar, balsamic vinegar or sherry vinegar are good alternatives. Lemon juice, or lime juice works too.
- Spices: You can really get creative here, but I love the combination of a cinnamon stick and a star anise. They give the final jam just a hint of earthiness. You can use ground cinnamon if that’s what you have.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make This Savory Tomato Jam Recipe
Step 1. Add Ingredients to Pot. To a large pot, add the chopped tomatoes, brown sugar, apple cider vinegar, cinnamon stick, star anise, and a pinch of salt.
Step 2. Boil. Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar.
Step 3. Simmer. Lower the heat to low and let it simmer with the lid off for 45–60 minutes, stirring regularly to prevent scorching. The cooking time will depend on how juicy the tomatoes were. When the jam is thickened and glossy, it is ready.
Step 4. Jar. Remove the cinnamon stick and star anise. Transfer the jam to a heatproof jar, seal, cool to room temperature, and refrigerate.
Expert Tips
- Keep an eye on the pot during the final 15 minutes. This is when scorching can happen.
- Taste and adjust sweetness or tang by adding more sugar or vinegar before finishing.
- Other Additions: onion, chili peppers, lemon zest, fresh ginger, ancho chili flakes, red pepper flakes.
- For a smoother jam, use an immersion blender or food processor before transferring to jars.
- This recipe yields about half a pint (250ml) of jam. You can store it all in one half-pint jar if you plan to use it quickly, or use smaller jars or containers and freeze the jam for longer storage.
- Note that this recipe is not tested for dry storage. It should be stored in the fridge.
- Have loads of green tomatoes on hand, make my pickled green tomatoes recipe or make green tomato chutney
Recipe FAQs
Yes! This tomato jam tastes even better the next day as the flavors meld.
Stored in an airtight container in the refrigerator, it will last up to 2 weeks.
Yes, freeze in small airtight containers for up to 3 months. Thaw overnight in the fridge before using.
Other Tomato Recipes
Salads
Tomato Recipes
Tomato Recipes
Tomato Recipes
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Savory and Sweet Tomato Jam
Equipment
- 1 Half-pint jar
Ingredients
- 2 lbs Tomatoes (rough chopped)
- ⅔ cup Brown sugar – Use 1 cup if you like it sweeter, dark or light work fine
- 2 tablespoon Apple cider vinegar
- 1 Cinnamon stick
- 1 Star anise
- ⅛ teaspoon Kosher or sea salt – Just a pinch is needed
Instructions
- Add Ingredients to Pot. To a large pot, add the 2 lbs Tomatoes (rough chopped), ⅔ cup Brown sugar, 2 tablespoon Apple cider vinegar, 1 Cinnamon stick, 1 Star anise, and ⅛ teaspoon Kosher or sea salt.
- Boil. Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar.
- Simmer. Lower the heat to low and let it simmer with the lid off for 45–60 minutes, stirring regularly to prevent scorching. The cooking time will depend on how juicy the tomatoes were. When the jam is thickened and glossy, it is ready.
- Jar. Remove the cinnamon stick and star anise. Transfer the jam to a heatproof jar, seal, cool to room temperature, and refrigerate.
Notes
- Fresh Tomatoes: You can use large beefsteak tomatoes, cherry tomatoes, grape tomatoes or Roma tomatoes (aka plum tomatoes). Or a combination. The key is to use ripe tomatoes, as they are naturally sweet. Cut whole tomatoes into chunks, but you can leave cherries whole.
- Brown Sugar: Adds sweetness and depth. White sugar works in a pinch.
- Vinegar: Acid is a key component to making jam and I think Apple Cider Vinegar is perfect. It brings tang and balances the sweetness. Red wine vinegar, balsamic vinegar or sherry vinegar are good alternatives.
- Spices: You can really get creative here, but I love the combination of a cinnamon stick and a star anise. They give the final jam just a hint of earthiness. You can use ground cinnamon if that’s what you have.
- Keep an eye on the pot during the final 15 minutes. This is when scorching can happen.
- Taste and adjust sweetness or tang by adding more sugar or vinegar before finishing.
- Note that this recipe is not tested for dry storage. It should be stored in the fridge and used within 2 weeks. You can also freeze it in ice cube trays or small mason jars.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Making this again! Such an interesting flavor profile – let’s hope it lasts long enough for others to try it. Perfect on toast or on a a charcuterie board. Thank you!
Glad you enjoyed this, Marine!
what to use to sub star anise
You can leave it out if you are not a fan of star anise. You can perhaps add another cinnamon stick in its place. Or use a couple of whole cloves if that’s more your preference.
This is delicious and so easy to make. Family and friends love it, even non-tomato lovers!
Glad you liked it, Joy!
Hello 👋🏽
What’s your best recommendation on how to serve this? What to eat with it?
Charcuterie boards, cheese boards, slathered on crostini, bruschetta, sandwiches. Dolloped into focaccia. Lots of ideas.
Hi Luay, I would love to try this! How long would say that it lasts in the fridge?
Thank you
2 weeks. You can find storage and freezing information in the FAQs above.