Tomato Jam
This sweet and tangy tomato jam is packed with bold flavor from fresh ginger, cinnamon, and a subtle kick of chili. Made without added pectin and water-bath canned for shelf-stable storage, it’s perfect for spreading on toast, serving with cheese, or gifting in jars.
Servings: 6 Small jars (8 oz)
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
Serving: 1Tbsp | Calories: 326kcal | Carbohydrates: 83g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1216mg | Potassium: 818mg | Fiber: 2g | Sugar: 80g | Vitamin A: 1603IU | Vitamin C: 73mg | Calcium: 41mg | Iron: 2mg