The Best Ever Sweet Tomato Jam
With the addition of two brand-new beautiful tomato plants to our household, courtesy of my husband's grandmother taking me to Tomatomania while we were visiting in California this last week, I am going crazy with tomato recipes!
I have always been crazy about homemade tomato recipes, and now I can make them from my own homegrown tomatoes. Expect tons of new gardening articles about tomatoes soon!
I realize that making jam of any kind is a little intimidating if you have never tried it before, or aren't proficient with canning and preserving foods. I promise you that it's not as scary as it seems. I was once a little leary about making my own jam as well, but you have to start somewhere, right?
This sweet tomato jam recipe has been one of my favorites for a while now, along with my Homemade Marinara Sauce. Just give it a shot and I promise it won't fail to impress you.
What a yummy way to snack throughout the day or have a wonderfully healthy addition to any meal! This jam can easily be improved with other fresh fruits or spices.
I hope you enjoy it as much as I do!
- 6-8 medium (1lb or 3 cups) plum tomatoes
- about 15 (1/2lb or 1 3/4 cups) cherry tomatoes, any type
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon crushed red pepper
- Fill a large pot about half full with water and bring it to a boil.
- When the water is a full boil, one at a time, drop tomatoes in, but only for a minute or so. You're not trying to cook them, but instead split them to make the skin easier to remove. (This step can be skipped if you don't mind the skin.)
- Coarsely chop your plum tomatoes, and at least half or quarter your cherry tomatoes.
- In a large saucepan, combine all of your tomatoes, your sugar, cinnamon, and crushed pepper.
- Bring your tomato mixture to a boil, stirring frequently so as not to burn your tomatoes.
- Reduce heat to medium-low, and cook uncovered, for about 35 minutes.
- Stir occasionally throughout cooking until thickened.
- Remove from heat and transfer to a bowl to cool.
- This can be stored in the refrigerator for about a week. It starts to go bad after that, so I would use it immediately.
- This is great on toast or biscuits!
|Serving size: 2 tablespoons|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Carbohydrates 6 g||2%|
|Sugar 5 g|
|Fiber 1 g||4%|
|Protein 1 g||2%|
|Cholesterol 0 mg|
|Sodium 5 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Of all the different types of jams and jellies one would make, tomato would never have been the first one I thought of.
Jams and jellies are typically reserved for much sweeter fruits like cherries and raspberries, but tomatoes are really making a name for themselves in all kinds of interesting food areas lately.
As society becomes healthier, and is looking for alternatives to the preservatives and chemicals typically found in prepackaged food in the grocery store, tomatoes are a natural direction.
They are easy to grow at home and provide not only a sweet, but a savory ingredient for many a dish, from breakfast and lunch, to simple afternoon snacks and full-fledged dinners.
Other Options for Your Jam Recipe
If putting all of your ingredients in a pot and standing before the stove for any length of time to watch and stir so as your tomatoes don't burn doesn't sound appealing to you, never fear. You can also toss all of your ingredients into a crockpot set to low and walk away.
You don't have to worry about skins either. If you simply have an immersion blender, you can simply zap the ingredients in your pot on the stove (or in your crockpot) with the immersion blender for a little bit and that will solve the majority of your skin issues. I do this with my Homemade Tomato Sauce recipe and even my Homemade Tomato Paste.
Finally, you don't need to add sugar to your tomato jam either. If you would prefer to add the same amount of honey (or adjust for taste) instead, although I use a little bit less in mine, that would work just as well.
I hope you are able to find a use for this incredible recipe in your home. This recipe can truly be personalized to make it just right for your family. Hopefully my articles on Growing Your Own Tomatoes will inspire you to do the same.
On the off chance that you would like to can your jam, tomatoes are perfect for easy water bath canning. You can surely access the Tuscan Tomato Jam recipe on the Ball website. I hope you enjoy your jam and leave me some comments so I can hear how it went for you!
Have you ever cooked with tomatoes at home like this?
© 2013 Victoria Van Ness