Spicy Tomato Jam Recipe and Canning Guide

Tomato jam is a sweet-yet-savory condiment made by simmering fresh tomatoes with warming spices, sugar, and salt until they thicken into a concentrated, spreadable condiment. Although it may sound unusual, tomato jam is in the same category as Southern-style pepper jellies, intensely spiced Indian chutney and achaar, and that Fourth of July hot dog staple, pickle relish.

Simmering tomatoes and spices in a pot for about an hour makes a lovely jam. Here’s what to know about the process.

1. 1. Build layers of flavor. Sautéing shallots and garlic beforehand will coax out their sweetness. Similarly, the extra step of blooming the whole spices in hot oil will add more depth of flavor.
2. 2. Choose the right tomatoes. Use ripe tomatoes, which will be the sweetest and most flavorful. Plum tomatoes, also known as Roma tomatoes, contain less water and reduce more quickly than other varieties. (That’s why they’re so common in tomato sauce.) While cherry tomatoes or heirlooms make for a sweet jam, cooking out all of their water takes quite a bit longer.
3. 3. Skip the store-bought pectin. Tomatoes and lemon juice are rich in pectin, which gives the jam its thick, gel-like structure—no store-bought pectin needed.
4. 4. Can the jam using the water bath method. If you plan to eat your tomato jam within a few days, you can store it in the refrigerator. For a shelf-stable jam, learn how to can food using the water bath method.

A jar of tomato jam in your refrigerator can give new life to everyday foods. Here are some ways to try it:

1. 1. Add it to yogurt. Yogurt topped with a dollop of sweet jam or marmalade is a classic breakfast. Why not swap in tomato jam instead? Top plain yogurt with tomato jam and Yotam Ottolenghi’s za’atar oil for a savory, Middle Eastern–inspired yogurt dish.
2. 2. Make quick appetizers. Make an easy and elegant snack by pouring tomato jam over a goat cheese log, served with crackers for scooping. For a bruschetta-like appetizer, spread tomato jam on toasted baguette slices, then drizzle the jammy toasts with olive oil and sprinkle with fresh parsley.
3. 3. Think sandwiches. For a play on the classic combination of tomato soup and grilled cheese, slather tomato jam onto the bread of a grilled cheese sandwich before frying. Alternatively, use tomato jam to replace fresh tomatoes on a BLT or a bagel with lox and cream cheese.
4. 4. Try a spoonful over savory porridge. Whole-grain porridge holds up well to deep, concentrated flavors. Instead of berry compote, spoon some tomato jam onto porridge and top it with a fried egg and lots of freshly cracked black pepper.
5. 5. Use it as a condiment. Replace ketchup with tomato jam for an elevated veggie burger. Boost the flavor of roasted chicken, braised lamb, or pork cutlets by serving some tomato jam on the side.