Sweet tomato jam – where have you been all my life?

sweet tomato jam
Sweet tomato jam served with toasted baguette slices.

I first tried sweet tomato jam at a local bistro years ago.  A friend of mine had ordered an appetizer that consisted of toasted baguette, crackers and a variety of cheese. The sweet tomato jam was an added bonus that was sitting in the corner of the wooden cutting board. I spooned the jam on top of a baguette layered with a softened cheese spread and OH MY!!! Needless to say, I loved it!  

Since that day, I have added sweet tomato jam to all sorts of foods. It is an excellent condiment to many sandwiches, although my favorite is when I add it to a BLT sandwich. Delicious! 

It can also be used as a savory topping to a flatbread pizza topped with ricotta cheese, pesto and basil. The options are endless!

If you love tomatoes, one try and you are sure to be hooked! Homemade sweet tomato jam, just one more perfect reason to grow your own tomatoes! 

And if those tomatoes are starting to ripen, be sure to check out our article on how to Preserve Tomatoes Without Canning. 

Sweet Tomato Jam Recipe

INGREDIENTS

sweet tomato jam
Sweet tomato jam spread on a toasted baguette

4 pounds of paste tomatoes 

¾ cup sugar

1 teaspoon salt

¼ teaspoon pepper

⅛ teaspoon smoked paprika 

 

 

INSTRUCTIONS

1. Bring a large pot of water to a boil.

2. Prepare an ice bath in a separate bowl and set aside.

3. In small batches, place the tomatoes in the boiling water for 1 minute.  Remove the tomatoes using a slotted spoon and place directly into the ice bath. Once cool enough to handle, peel the skins off the tomatoes and discard. 

4. Cut the tomatoes in half crosswise, seed using a spoon, then dice.

5. Place diced tomatoes in a large stockpot and add sugar. Mix well.  Let stand at room temperature for about 10 minutes, stirring occasionally.

6. Bring tomatoes and sugar to a boil over medium-high heat for 15 minutes.

7. Add salt, pepper and paprika and cook until thickened, about 10-15 more minutes.

*Makes approximately 2 cups.

Once cool, place in the refrigerator and use within 2 weeks. Can be frozen in an air-tight container for up to 12 months. 

Enjoy!
Mary and Jim

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Sweet Tomato Jam Recipe

Ingredients

  • 4 pounds of paste tomatoes
  • ¾ cup sugar
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • teaspoon smoked paprika

Instructions

  1. Bring a large pot of water to a boil.
  2. Prepare an ice bath in a separate bowl and set aside.
  3. In small batches, place the tomatoes in the boiling water for 1 minute. Remove the tomatoes using a slotted spoon and place directly into the ice bath. Once cool enough to handle, peel the skins off the tomatoes and discard.
  4. Cut the tomatoes in half crosswise, seed them using a spoon, then dice.
  5. Place diced tomatoes in a large stockpot and add sugar. Mix well. Let stand at room temperature for about 10 minutes, stirring occasionally.
  6. Bring tomatoes and sugar to a boil over medium-high heat for 15 minutes.
  7. Add salt, pepper and paprika and cook until thickened, about 10-15 more minutes.
  8. Once cool, place in the refrigerator and use within 2 weeks. Can be frozen in an air-tight container for up to a year.

Recipe Notes

Recipe courtesy of Old World Garden Farms

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19 thoughts on “Sweet Tomato Jam Recipe – Out Of This World Tomato Flavor!

  • June 25, 2017 at 8:23 am
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    Can cherry or grape tomatoes be substituted without skinning and seeding? Like the other commenters, I would also like to can it to enjoy throughout the winter.

    • June 26, 2017 at 7:55 am
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      Stacey – you could use cherry or grape tomatoes, however, the skins and seeds may cause a slightly different texture to the jam. And unfortunately, this recipe is not approved for canning due to having no preservative ingredient. Hope this helps. Jim and Mary

  • June 21, 2017 at 10:07 am
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    Can you can it in a canned so it will last longer?

    • June 21, 2017 at 12:18 pm
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      I found a another tomato jam recipe close to this one and it stated to put in a jar and process in boiling water for 30 mins.

      • June 26, 2017 at 7:54 am
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        Thanks Debi. Can you provide the ingredients for that recipe so those that are interested can use it for canning?

        • June 26, 2017 at 11:04 am
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          I found this recipe on foodinjars.com I haven’t made it yet will be soon and tell you how it was.

          Small Batch Tomato Jalapeño Jam

          Yield: makes 3 half pints

          Ingredients
          2 pounds small tomatoes, halved or quartered
          2 cups granulated sugar
          3/4 cup apple cider vinegar
          3 tablespoons diced jalapeños
          1 teaspoon salt
          1 lemon, zested and juiced

          Instructions
          1.Prepare a boiling water bath canner and three half pint jars.
          2.Combine the tomatoes, sugar, vinegar, jalapeños, salt, and lemon zest and juice in a low, wide, non-reactive pan.
          3.Bring to a boil over high heat and then reduce the heat to medium. Simmer until thick (30-45 minutes, depending on the height of the heat and the width of your pan).
          4.Use an immersion blender to puree the jam a bit, if you want a smoother texture (this also helps integrate the jalapeños, making for a more uniformly spicy preserve).
          5.Funnel into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
          6.When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly

          • June 26, 2017 at 6:52 pm
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            Thank you for sharing!

          • June 27, 2017 at 8:51 am
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            I just made a half batch of this recipe and I only put in 1/4 cup of sugar and that is very sweet to me. Other then that the taste is ok. I will have to wait for it to cool down and add it to some toast to really get a good taste.

    • June 26, 2017 at 7:53 am
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      Hi Rosemary Unfortunately this recipe isn’t approved for canning.

  • June 20, 2017 at 6:49 pm
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    This recipe would make a great gift. Using 1/2 pint or pint jars can this recipe be pressure canned?

    • June 26, 2017 at 7:52 am
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      This would make a terrific gift, however as the recipe is written, it is not approved for canning because there is no preservatives. I hope to find one that tastes just as good that is able to be canned.

  • June 20, 2017 at 11:46 am
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    If you use yellow tomatoes instead of red, it makes a wonderful honey tasting jam! You can add a touch of cinnamon if desired.

    • June 26, 2017 at 7:49 am
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      Thank you for the great tip Mary Anne!

      • June 26, 2017 at 6:32 pm
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        You can freeze it. I put it in baby food or small jelly jars and freeze. Be sure to leave headroom for expansion as it freezes.

        • June 26, 2017 at 6:52 pm
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          We do the same – it works great!

  • June 20, 2017 at 11:00 am
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    This sounds so good will have to try it! I have a question though, could this recipe be processed in small jars and preserved to keep longer or to give as small gifts? Also, are paste tomatoes the same as Roma tomatoes? Thank you! I love and am amazed at all you all do and really look forward to your emails!

    • June 26, 2017 at 7:49 am
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      Hi Celia Thank you so much for following the OWG website and your nice comment. Unfortunately this recipe is not approved for canning as it doesn’t have any preservatives in the ingredients (like vinegar). Roma tomatoes would be considered a paste tomato. Hope this helps! Jim and Mary

  • June 20, 2017 at 10:00 am
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    Can’t you process the jam in a water bath? I am thinking 10 mins for a seal. Would that be safe enough?

    • June 26, 2017 at 7:46 am
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      Hi Debi No, this recipe is not approved for canning as it doesn’t have any preserving ingredients (like vinegar).

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