I made this savory tomato jam recipe a few days ago, and every morning since then I’ve enjoyed it slathered over a toasted piece of homemade bread. It is so good, I already have a whole pile of heirloom tomatoes waiting on the counter to make another batch so I can give some away during the holidays to friends and neighbors.
This savory tomato jam, paired with a box of fancy crackers, is going to make a fantastic hostess or thank you gift this winter, I’m sure of it.
Since we grew Japanese Black Trifele heirloom tomatoes this summer, {which are similar in taste to Black Krim tomatoes} that’s what I used, but I know plum tomatoes work well with this recipe as well.
This recipe made about {6} half pint jars for me, but it can vary depending on the tomatoes used and the thickness of your jam. And yes, you leave the tomato skins on! How wild is that? I was a little hesitant to do it at first, but as it turn out, the tomato skins really do add to the texture and flavor of this wonderful jam.
Savory tomato jam! It’s my new must have for the pantry. I hope you like it as much as we do.
Happy canning,
~Mavis
Print Recipe
Pin RecipeIngredients
5 pounds tomatoes, cored, and coarsely chopped {I used Japanese Black Trifele}
3 1/2 cups sugar
8 tablespoons bottled lime juice
1 jalapeno pepper, stemmed, seeded and diced
1 tablespoon sea salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon cumin
1/2 teaspoon ground cloves
Instructions
Combine all the ingredients in a heavy medium saucepan and bring to a boil over medium heat, stirring to prevent scorching.
Reduce heat and simmer, uncovered until the mixture has the consistency of thick jam, stirring every 10 minutes or so {this process took about an hour and 15 minutes for me}.
Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
Next, ladle the hot jam mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly.
Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.
Process jam for 10 minutes.
Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jam is not sealed and refrigeration is necessary.
One recipe makes {6} 8oz jars {but it can vary depending on the tomatoes used and the thickness of your jam}.
Notes
Although I give directions for using the traditional Ball canning jars for this recipe, I used Weck Jars for this recipe for no other reason than I plan to use this jam as hostess gifts this winter and wanted to use something a little fancier.
If you plan to use Weck jars, you can find the directions on how to use them in my How To Use Weck Canning Jars post HERE.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
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