Savory and Sweet Tomato Jam

A mason jar filled to the top with tomato jam, sitting on a wooden board.

5 from 1 vote

There’s something magical about transforming late-summer tomatoes into a Savory and Sweet Tomato Jam. It’s rich, tangy, slightly spiced, 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 of hands-on time.

Prep Time15

Cook Time45

Total Time1

Course: condiment

Cuisine: Seasonal

Diet: Vegan, Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $10

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 tbsp Apple cider vinegar
1 Cinnamon stick
1 Star anise
⅛ tsp 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 tbsp Apple cider vinegar, 1 Cinnamon stick, 1 Star anise, and ⅛ tsp 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

Refer to the post above for step by step photos, expert tips and other helpful information.

This recipe yields about half a pint of jam (around 250ml).

Key Ingredient 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.

Other Key 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.
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.

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