Tomato Jam

Tomato Jam

Canning is great for preserving fruits and vegetables when there’s an abundance during certain times of the year. This method allows you to enjoy the harvest throughout the year.

But canning must me done with the utmost care in order for it to be safe. If you’ve never canned before, please read and familiarize yourself with the process, which can be found in the USDA Complete Guide to Home Canning.

This jam is both sweet and savory and absolutely delicious.


  • 5 pounds tomatoes, finely chopped
 (don’t peel)
  • 3 1/2 cups sugar
  • 1/4 cup lime juice 
(about 4 limes)
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1 tablespoon sea salt
  • 1 tablespoon red chili flakes


  1. Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer the jam until it reduces to a sticky, jammy mess. This will take between 2 and 2 1/2 hours, depending on how high you keep your heat.
  2. When the jam has cooked down sufficiently, remove from heat and fill sterilized jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes (add time if needed depending on your altitude.)
  3. When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.

Servings: Approximately 4 (1-pint) jars depending on the how juicy the tomatoes are


Food In Jars blog and book

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