Tomato Jam

by Michelle K.      August-16-2012

Tomato jam is tangy and sweet and full of flavor.


  • 5 lbs plum tomatoes, finely diced (I use Roma)
  • 1 1/2 cups brown sugar
  • 2 cups sugar
  • 1/4 cup lime juice
  • 2 tsp kosher salt
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1 Tbs grated fresh ginger


  • Combine all of your ingredients in a large non-reactive pot over a high flame. Once the jam comes to a boil turn it down and let it bubble until it becomes thick and sticky. This can take 60 - 90 minutes depending on the tomatoes you use, the size of your pot, and how high you keep the flame. Stir often to prevent scorching.
  • Prepare your jars, lids, rings and canner. If you are new to water bath canning, or it has been a while, be sure to refresh your skills from a reliable and official source to guide you through this process. My tips and tricks can be found here.
  • Fill your hot jars with the hot jam leaving 1/4 inch headspace. Remove any bubbles and adjust the headspace one last time.
  • Clean the rim of the jar thoroughly, apply your hot lid, and then the ring. Tighten the ring just until "finger tip tight", not too tight, but not loose either.
  • Process your jars in a hot water bath for 15 minutes measuring the time after the water returns to a full boil. Adjust your processing time as necessary depending on your elevation.
  • Remove your jars from the water bath to a cloth covered counter. Let them cool completely for 12-24 hours before testing the seals. Any jars that do not seal properly are still perfectly good to eat, just keep them in the refrigerator.
  • Store your tomato jam in a cool dark place. This jam can be eaten immediately, no wait time necessary.


Prep time: 16 minsCook time: 1 hour 30 minsTotal time: 2 hourYield: 6 - 8 half pints