This tomato jam is off the charts delicious! Preserve it using traditional canning methods, or store it in the refrigerator for at least a week. Either way, savor the sweet tomatoes of the summer!
I had some of the sweetest homegrown beefsteak tomatoes coming out the Wazoo 🤣 and was panicked because I didn’t want them to go to waste. A wonderful friend suggested tomato jam, challenge accepted! It’s so delicious and it preserves, maybe even intensifies that delicious tomato sweetness of summer we all wish to have year round! 🍅🍅🍅
This recipe makes three 8 ounce jars of jam.
- Approximately 2 lbs. of tomatoes, cored, and deseeded as best you can, and chopped, I used mostly garden grown beefsteak and some cherry tomatoes.
- 2 small jalapeños, stemmed, deseeded, membrane removed, finely diced
- 1 cup of sugar, I used Domino Golden Sugar
- 2 Tablespoons of Fresh lime juice
- 1 Tablespoon Ginger Paste, found in produce aisle
- 1 teaspoon of Cumin
- 1/4 teaspoon of Cinnamon
- 1 teaspoon of Salt
- Sterilize your jars, rings, and seals if canning, boil in water for at least 10 minutes. Remove and let dry on a clean towel.
- In a stock pot, combine all ingredients and bring to a boil, once boiling, bring to a simmer.
- Allow to simmer for at least an hour and a half, stiring frequently, until thick and condensed. Jam should look glossy and thick.
- Once Jam is at a thicker consistency, spoon tomato jam into prepared jars, leaving a 1/2 inch headspace from the top of the jar. Wipe rims clean before adding lids and rings.
- If canning, boil jars for 10 minutes, make sure water is covering the jars with a rack on the bottom of your canning pot. Jars are safely canned when lids are popped and the safety lid is properly sealed. If your jars did not seal, store jam in the refrigerator for up to a week.
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