Tomato jam A tasty and sweet addition to any recipe. Topping burgers in vinaigrette as a dip, or as an appetizer, you’ll be hooked as soon as you take the first bite of this delicious tomato jam recipe.
I have a ton of tomatoes from my garden as summer approaches. Instead of making a simple vegan marinara sauce, I decided to make some tomato jam. The first time I ate tomato jam at my favorite vegan restaurant in San Diego, I thought I had died and gone to heaven. Since I love tomatoes, and I love jam, I created a recipe for homemade sweet and savory tomato jam for quinoa burger toppings.
Jump:
Sometimes, people shrug at the thought of making jam. Not all jams require boiling jars and canning. My delicious jam, for example, is made quickly and without any hassle. In fact, it requires very few ingredients.
But, you may ask what can I use this jam for? Once you try tomato jam, you’ll smear it on everything!
Serving advice
Most people think of jam as a sweet treat, but tomato jam is the perfect mix of sweet and savory, which I love!
Tomato Jam Ingredients
- Fresh Roma Tomatoes: I like Roma tomatoes because they have thicker skin and less liquid inside. Nevertheless, they are sweet with high acid content. I believe the marriage between sweet and savory comes together with Roma tomatoes.
- Apple Cider Vinegar: Apple cider vinegar provides acidity to the jam.
- Maple Syrup: Maple syrup gives the jam a sweet taste without using refined sugar.
- Coriander: When ground, the roasted, nutty aromas of coriander seeds come to the fore, albeit at the expense of such lovely citrus.
- Cumin: Rich and hearty, earthy and warm, with an edge of citrussCumin adds instant depth to any dish.
- Lemon juice: I prefer fresh lemon juice for the best flavor. Lemon juice balances the sweetness of the sugar in the mixture, and the juice contains natural pectin that sets jams and jellies.
- Ginger: Fresh ginger is best when making this recipe. It provides depth of flavor.
Substitute tomato jam ingredients
- Although tomatoes are perfect this time of year, canned tomatoes can always be used in a pinch. So, don’t worry if you don’t have a ton of tomatoes on hand because I provide fresh tomato alternatives. I love pomme diced tomatoes.
- Although your standard white vinegar is supposed to be neutral in taste, it is highly acidic and has a pronounced sharp bite. Use it as an equal swap for apple cider vinegar, but consider adding fruit juice or a pinch of sugar to balance the flavor. By itself, distilled white vinegar can be a bit harsh.
- Agave nectar or date syrup replaces maple syrup in recipes.
- Replace coriander with cumin or garam masala.
- Ground coriander or garam masala are excellent substitutes for cumin.
- Use bottled lemon juice in a pinch.
- If you don’t have fresh or ground ginger, use a 1:1 ratio of ground allspice, ground cinnamon, ground mace, or ground nutmeg.
How to make tomato jam
- To use fresh tomatoes, first boil them for just 30 seconds.
- Then drop them into ice water to make it easier to remove the skins.
- Next, chop the tomatoes.
- If using canned tomatoes, no boiling is necessary.
- The trick to sweet and savory tomato jam is to cook it low and slow.
- Once the tomatoes are pureed, add all the spices and maple syrup.
- Bring the mixture to a boil and then reduce the heat to a simmer.
- After that, cook for 1 hour, stirring every now and then.
- As the jam cooks, the liquid dissipates and the tomato mixture turns into jam.
- Once the jam is thick and jammy, let it cool to room temperature and then put it in a jar to refrigerate until ready to serve.
Recipe FAQs
Tomato jam is slightly sweet with a delicious umami flavor. It is sleek and luxurious.
Tomato jam is also called tomato jelly.
A quick way to thicken tomato jam is to make a slurry of cornstarch and water, add it to the tomato mixture and it will thicken quickly.
advice
- Be patient; It takes a while for the jam to thicken. Slow and low is the key to a successful jam recipe.
- Roma tomatoes are perfect tomatoes for paste, cooking and canning. Fleshy fruit with few seeds. Unlike other tomatoes, this type of grain is thick with flesh. They are not soft and romaine has a high pectin content without a lot of juice.
- Homemade jam can be kept in the refrigerator for up to 2 months or in the freezer for up to 6 months. Once it is opened, store it in the refrigerator and use it within 2-3 weeks.
You’ll be hooked as soon as you try this sweet and savory tomato jam recipe!
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📖 Recipe
Tomato Jam
Tomato jam is a delicious and sweet addition to any recipe. As a dip, burger topping, whisked into a vinaigrette, or as a flavor, you’ll be hooked the minute you take your first bite.
instructions
Add the whole tomatoes to a pot and cover with water and 1 teaspoon of salt.
Bring water to a boil, and boil for 30 seconds.
Drain the tomatoes immediately and place them in an ice bath (covered in ice water) until the tomatoes are cool enough to touch and then remove the skins from each tomato.
Then chop the tomatoes.
If using canned tomatoes, skip the above steps.
Place chopped tomatoes in a medium saucepan and add all other ingredients.
Stir and bring to a boil, then reduce heat to simmer.
Cook for 1 hour, stirring once until all the liquid has evaporated and the tomato mixture has thickened.
Remove from heat and allow to cool completely.
Transfer to a jar or container of choice, cover and refrigerate until ready to use.
Tomato jam will last 5 days in the refrigerator.
Comment
- Be patient; It takes a while for the jam to thicken. Slow and low is the key to a successful jam recipe.
- Roma tomatoes are perfect tomatoes for paste, cooking and canning. Fleshy fruit with few seeds. Unlike other tomatoes, this type of grain is thick with flesh. They are not soft and romaine has a high pectin content without a lot of juice.
- Homemade jam can be kept in the refrigerator for up to 2 months or in the freezer for up to 6 months. Once it is opened, store it in the refrigerator and use it within 2-3 weeks.
nutrition
Calories: 42kcalSugars: 10gProtein: 1gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fats: 0.1gMonounsaturated fats: 0.1gSodium: 7mgPotassium: 300mgFiber: 2gSugar: 7gVitamin A: 951IUVitamin C: 18mgCalcium: 23mgIron: 1mg
Oh! My name is Kathy, I am a retired high school English teacher and vegetarian and blogger. My entire blog is completely plant-based vegetarian. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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