Tomato Jam

Tomato Jam – makes 6 to 7 half-pints (8 oz)                                        Please use Ctrl+P to print


14# tomatoes, coarsely chopped

4 onions, chopped

8 garlic cloves, minced

2 c brown sugar

6 c granulated sugar

4 tsp salt

1 tsp smoked cumin

2 tsp smoked ginger

1 tsp cinnamon

½ tsp cloves

½ tsp red pepper flakes

1 tsp ground black pepper

4 T olive oil

1 c cider vinegar

½ c balsamic vinegar

1 c lemon juice


Put all ingredients into a large pan. Bring to a boil; reduce heat and simmer until thickened to a jam-like consistency, which will take several hours. Transfer to sterilized canning jars and process in a hot water bath for 20 minutes. 

Use instead of ketchup. Serve with cheese and crackers. Serve on a sliced and toasted baguette. Good on grilled cheese sandwich. Serve on biscuits or with eggs.

Note: If by the end of the day, the mixture hasn’t reduced enough, the pan can be removed from the stove, cooled, and refrigerated overnight. The next day, bring back to a simmer and continue reducing until thickened.