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This sweet and spiced tomato jam is one of my favorite ways to preserve the flavor of summer.
Simmered with ginger, cinnamon, and just a hint of chili, it’s bold, tangy, and beautifully balanced. I always make a big batch to can and enjoy through the colder months — it’s especially delicious paired with creamy homemade goat cheese, spread onto toast, crackers, or flatbread. No pectin needed, and it’s safe for water-bath canning.
If you love homemade preserves, you might also enjoy my raspberry jam, blackberry jam, or onion jam.
Watch the video
Ingredients
- Roma tomatoes: These are best because they’re firm and low in moisture, but any ripe, good-quality tomatoes will work. Heirloom, beefsteak, or cherry tomatoes are also fine — just expect a longer cook time if they’re extra juicy.
- White sugar: Granulated sugar is best for safe canning and gives a clean color and flavor. If you’re not canning and just refrigerating, you can swap in light brown sugar for a deeper, slightly caramelized taste.
- Apple cider vinegar: Adds tang and balances the sweetness. I use my homemade apple cider vinegar, but you can use store-bought vinegar with 5% acidity.
- Fresh ginger: Grate it finely to spread the flavor evenly through the jam.
- Ground cinnamon: Adds a warm depth and brings out the natural sweetness in the tomatoes.
- Sea salt: I use fine sea salt to enhance all the other flavors.
- Chili pepper or flakes: For gentle heat, use a whole pierced chili and remove it after cooking. If you want a bit more kick, use red pepper flakes instead.
- Ground cloves (optional): Just a pinch is enough to add a warm, spiced background note. You can leave it out if preferred.
See printable recipe card below for the full ingredients list and quantities.
How to make tomato jam
Start by preparing your jars and lids. Wash them well with hot soapy water, rinse thoroughly, then place them in your water-bath canner filled with water and a splash of white vinegar. Bring it to a gentle simmer to keep the jars hot until you’re ready to fill them.
In a large wide saucepan, combine the chopped tomatoes, sugar, vinegar, ginger, cinnamon, salt, and finely chopped chili. Stir everything together.
Bring the mixture to a boil over medium-high heat. Once it’s bubbling, reduce the heat and let it simmer gently for about 60 to 75 minutes. Stir occasionally to prevent sticking.
As it cooks, the tomatoes will break down and the mixture will thicken. You’ll know it’s ready when it looks glossy and jam-like, and you can drag a spoon through the bottom of the pan without it filling in too quickly.
You can leave the jam slightly chunky or use a potato masher or immersion blender to smooth it out a little — it’s up to you.
Carefully ladle the hot jam into the warm jars, leaving a quarter inch of space at the top. Wipe the rims clean, then screw on the lids until fingertip tight. (watch the video to see each step of the canning process).
Return the jars to the water-bath canner, making sure they’re fully submerged. Bring the water to a full boil and process the jars for 15 minutes.
Turn off the heat and let the jars sit in the hot water for another 5 minutes before removing them.
Place the jars on a clean towel and let them cool completely, undisturbed, for 12 to 24 hours. You should hear the lids pop as they seal.
Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and use within 3 weeks.
Alphafoodie tips
- Reduce juicy tomatoes. If your tomatoes are very juicy, let the jam simmer a bit longer to fully reduce. The final texture should be thick and glossy, not watery.
- Stir to prevent burning. Stir regularly during the last 20 minutes, especially if the jam is nearly set.
- Blend or leave chunky. For a smoother texture, blend part or all of the jam with an immersion blender before jarring. Or leave it chunky — both versions are delicious.
More ways to preserve summer tomatoes
Tomato Jam
Equipment
Ingredients
- 4.5 pounds tomatoes cored and coarsely chopped
- 2 cups white sugar
- 6 tablespoons apple cider vinegar
- 3 tablespoons ginger freshly grated
- 1 teaspoon ground cinnamon powder
- 3 teaspoons fine sea salt
- 1 chili pepper whole, (stemmed and pierced) or 1½ teaspoons red pepper flakes
- ⅛ teaspoon ground cloves (optional)
Instructions
- Wash jars and lids in hot soapy water. Rinse well, then place them in your water-bath canner filled with water and about 2 tablespoons of white vinegar. Bring to a gentle simmer to keep warm until ready to use.
- In a wide heavy-based saucepan, combine all ingredients and bring to a boil over medium-high heat, stirring often.
- Reduce heat to maintain a gentle simmer. Cook uncovered for 60–75 minutes, stirring occasionally, until thick and jammy.
- Remove the chili (if whole), then use a potato masher or immersion blender if you desire a smoother texture.
- Ladle hot jam into warm jars, leaving ¼ inch (0.6 cm) headspace. Wipe rims clean, apply lids, and screw bands fingertip-tight.
- Place jars back into the boiling water-bath, ensuring they’re fully submerged by 1–2 inches. Process for 15 minutes.
- Turn off heat and let jars rest in hot water for 5 minutes before removing.
- Cool undisturbed for 12–24 hours. Check seals. Label and store in a cool, dark place for up to 1 year.
Video
Notes
- This recipe makes about 6 jars (250 ml each), or 144 tablespoons total.
- Use ripe plum or Roma tomatoes for the best texture and concentrated flavor.
- Do not reduce the sugar or vinegar amounts as they are important for safe canning and proper set.
- If using a whole chili, pierce it with a knife to infuse gentle heat and remove it before jarring.
- Red pepper flakes give more even heat throughout.
- The jam will continue to thicken slightly as it cools and sets.
- There is no need to add pectin. Tomatoes naturally contain enough, and the long simmering achieves the right texture.
- Adding a splash of white vinegar to the canning water helps prevent cloudy residue or white mineral deposits on the jars, especially if your water is hard.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best recipe. Shared it with a friend and she loved it, too. Seriously SO GOOD!!
Glad you both enjoyed it! 🙂
Absolutely amazing, one of the best jams I’ve tried!
Thanks. Glad you like it!
An amazing recipe – thank you!
Glad you liked it!