Tomato Jam

The jar on the right is the tomato jam.

Pickled Tomatoes and Tomato Jam

There are all kinds of recipes on the internet but this is the one I use.  It’s a combination of several recipes and I’ve been making it for several years.

Tomato Jam:

6 pounds of tomatoes, preferably Roma – peeled and fairly finely chopped
4 cups sugar
8 Tablespoons fresh lemon juice
2 teaspoons grated lemon peel
2 teaspoons grated fresh ginger
1 teaspoon cinnamon
1/2 teaspoon ground cumin
2 jalapeno peppers, seeded and chopped
1 box pectin
1 Tablespoon salt

NOTE:  If you’re using a tomato that has more juice than Romas, you may need to use 1-1/2 packets of pectin


  1. Cook the tomatoes down til there’s about 6 cups of stewed tomatoes.
  2. Add everything except the sugar.  Bring to a full boil, stirring constantly.
  3. Add the sugar.  Bring to a full, rolling boil.  From the point it begins to boil, continue boiling for 1 minute.

Using the proper canning methods — sterile jars, lids, wiping down the rim of the jar . . you know the routine . .

Fill half pint jars – 10 – 12 of them and process in a water bath for 20 minutes.

The tomato jam can be used like any other jam but it’s especially good to use over cream cheese . . like you would pepper jelly, and serve with interesting crackers.

My very favorite way is to serve it over fried chevre.  Sam’s Club has some of my favorite chevre – it’s creamy, buttery and has just the right amount of “tart” or, what I call . . goat flavor.

I slice chevre into about 1/4″ thick slices, dip them in egg and then coat them in panko.  I get a very thin layer of butter very hot in a skillet and quickly fry the chevre slices in the butter.   It gets brown and crunchy on the outside and the cheese on the inside is warm and soft.  Yum.

Fried Chevre

Spoon a bit of tomato jam over the warm slices.  Double yum!  🙂

Tomato Jam On The Chevre

If you decide to make this, you can adjust the spices to suit your tastes.  Not only is this really good but it makes great gifts too.