Homemade Tomato Jam
by Sommer Collier — last updated on Apr 23, 2025 
This old-fashioned sweet and tangy Tomato Jam Recipe is bursting with flavor from those slow-cooked tomatoes, and it makes the perfect spread for just about anything.
This Tomato Jam Recipe Is Your New Favorite Spread
We LOVE making jam. There is nothing more satisfying than smearing a sandwich or cracker with a scoop of sweet and/or savory preserves that you made yourself from scratch.
This homemade tomato jam recipe is a classic for whenever we have a bounty (or excess) of summertime tomatoes. It’s a rare savory jam that’s brimming with deep, smoky, and slightly sweet flavors.
Sommer’s Recipe Notes
Tomato jam is a classic southern condiment that’s been enjoyed for generations.
Not only is it a delicious jam to enjoy, but this recipe is also terrifically easy to prepare. Prep time is only 10 minutes, and you can finish it off either in the freezer or using traditional canning methods.
Why You’ll Love This Tomato Jam Recipe
- Simple Ingredients – This 8-ingredient recipe is the best way to use juicy ripened tomatoes and make sure that none go to waste!
- Great For Gifting – This tomato jam is the perfect DIY gift to package up in a cute jar with a ribbon on top!
- Versatile Use – I LOVE that you can spread this jam on just about anything, from eggs to toast to grilled cheese.
One thing is for sure, once you try this delicious tomato jam recipe, you’ll be hooked!
Ingredients & Tips
- Tomatoes – Use ripened, juicy tomatoes like Roma or Plum for the best results.
- Brown sugar – Brown sugar gives this jam that sweet, deep flavor.
- Ginger – You’ll need some fresh grated ginger.
- Spices – For that extra kick of flavor, use a combination of spices including ground cumin, crushed red pepper and garlic powder.
Recipe Variations & Dietary Swaps
- Bacon – Add in 1 cup of crumbled cooked bacon before simmering for a smoky and meaty twist.
- Herbs – Toss in some rosemary, thyme and sage while the sauce is simmering for a more fragrant and herby flavor.
- Spicy – Add in a sprinkling of cayenne pepper or more red pepper flakes to make this jam a tad spicier.
- Refined sugar-free – Swap the brown sugar with honey or agave if you’re looking for a refined sugar-free alternative.
- Low-sodium – Skip the salt altogether for a low-sodium version of this sauce.
How To Make Tomato Jam
Make this homemade tomato jam recipe the old-fashioned way on a stovetop, and have plenty of jars on hand for storing!
Find the full Tomato Jam recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
.Storage Notes
- Storing Leftovers – Homemade jam can be kept in the refrigerator for up to 2 months. Once it has been opened, keep stored in the fridge and use within 2-3 weeks. Use this recipe and use a classic canning method for longer storage.
- Freezing Leftovers – Store in the freezer for up to 6 months.
Serving Suggestions
There are so many delicious uses for Old-Fashioned Tomato Jam! You can use it as a savory spread on burgers and sandwiches like a Gourmet Grilled Cheese or a classic BLT.
Pour some jam in a ramekin and serve alongside your favorite Charcuterie Board, or serve as an appetizer with ricotta cheese and crackers.
You can also add spoonfuls of my homemade tomato jam into creamy soups like Tomato Basil Bisque for a sweet twist, or serve on top of these warm Buttermilk Drop Biscuits!
Frequently Asked Questions
It’s a spread that is made out of tomatoes, sugar and spices for a deeply flavorful jam experience.
Technically, yes. You can use any tomatoes to make jam, however, the yield will change depending on the water content of the tomato! Large heirloom tomatoes might result in less jam since they have more water that will be cooked off. You can use a combination of tomatoes such as cherry tomatoes and plum tomatoes or roma tomatoes!
If you need the jam to be thicker, simply keep cooking it! It will start to cook down with more time and become thicker and thicker. Make sure to stir occasionally to make sure it doesn’t burn!
You can tell your jam is done when most of the liquid has been cooked out of it, but not all. You want it to be a dark, jammy consistency. If you can drag a spoon through the middle of the pot and the jam just slowly filled the hole back in, then you are good to go!
You can store it in the fridge for up to 2 weeks after it has been opened. You can also freeze it for up to 6 months! So you can have fresh tomato jam on hand all year long.
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Tomato Jam Recipe
Video
Ingredients
- 2 pounds ripe tomatoes roma or plum
- ¾ cup brown sugar
- ¼ cup lemon juice
- 1 tablespoon grated ginger
- 1 ½ teaspoons salt
- ½ teaspoons ground cumin
- ½ teaspoon crushed red pepper
- ½ teaspoon garlic powder
Instructions
- Chop the tomatoes and remove any loose seeds. Grate the fresh ginger.
- Set out a medium saucepot. Add all the ingredients. Bring to a boil.
- Lower the heat and simmer for 1 – 1 ½ hours, stirring regularly, so it doesn’t burn on the bottom.
- Once the tomato jam looks thick and glossy, turn off the heat. Place in jars and either can, freeze, or refrigerate.
mix it 1/3 to 2/3 mayonnaise to make a zippy thousand island dressing! add several tablespoons to you baked beans! use it w cream cheese for bagels! spread it on sandwiches! everything tastes better w this jam.
Tasty addition to my recipe book! My husband gardens and grows way too many tomatoes. I did add a teaspoon of vanilla and 2 teaspoons of smoked paprika to a double recipe w bacon. Love it!
Oh lordy, I just made this and is it ever good. Pretty much followed the recipe to the letter and it’s seductively yummy. Sampled it on a crostini with a bit of Feta Cheese and “betcha can’t eat just one” rang in my ears. I will have to peruse your website for more tasty tidbits. This is a winner and will be on the table come the July 4th holiday. Thank you!!!
Tomato jam is really good on a BLT sandwich.
Just a note that if you are going to process the jam in a hot-water bath, do not add bacon! Meats cannot be safely canned at home without precautions.
This looks fabulous!
I’ve never tried this before, might be my next way to use up all our tomatoes.
Tried it and turned out great will be doing it again thank you for a great recipe!
Last year when I made this I didnt. Just chopped and cooked.
I am trying this recipe today, but I will cook it in my crockpot on high with the lid off. I don’t like recipes that require standing in the kitchen stirring a sauce for 1-2 hours. I use this method to make tomato paste, and it works well.
Sounds good! If canning…do you water bath for 15-20 minutes?
tangy and sweet and spicy due to the fresh ginger. cut some ginger if you don’t like heat. also very sweet but will be good on charcuterie!