Old-Fashioned Tomato Jam

You’ve waited months to harvest all those tomato seeds you planted. Now, what do you do with all those tomatoes that have grown? I love canning them, of course, but what about making an Old-Fashioned Tomato Jam!

{Jump to Recipe}

What Is Tomato Jam?

Tomato jam is a sweet and savory spread made primarily from ripe tomatoes, sugar, and a variety of spices. It’s often used as a condiment or topping for bread, cheese, and meats. It can even be a unique addition to charcuterie boards.

How to Make Tomato Jam

I like to use any straggler tomatoes at the end of my harvest. Cherry tomatoes or small type ones work well. I use them to make this delicious jam. It’s so easy to make!

1. Chop and remove any loose seeds from the tomatoes.
2. Place tomatoes and all the ingredients in a saucepan on the stove. Turn on medium heat and bring to a boil, stirring constantly.
3. Turn heat to low and simmer for 1 hour, stirring occasionally.
4. Cook until the jam is thick.

• You can also use Roma tomatoes. If you don’t like the peels, blanch your tomatoes first and the peel will slide right off. My recipe fills (2) 6 oz. glass mason jars. 

---

Join Our Simple Living Community

---

Learn How to Blanch Tomatoes

Take your clean tomatoes and cut an “x” on the top. Just go gently and not too deep. 

Place the tomatoes in boiling water. Remove within a minute and immediately place in an ice cold water bowl. This will stop the cooking process. The peels will come off super easily. Now, you can just place all of the remaining part of the tomato in your pot for cooking.

Water-Bath Canning Tomato Jam

Canning tomatoes is a great way to preserve their flavor for year-round use. The process is pretty straightforward once you get the hang of it. Below, I’ll guide you through the basic process. Water bath canning whole/crushed tomatoes, tomato jam or even tomato sauce is the most common method for home cooks. This assumes you’re starting with fresh tomatoes and have some basic equipment. Let’s dive in!

Equipment You’ll Need

• Canning jars (pint or quart size, with lids and bands)
• Water bath canner (a large pot with a rack) or a deep stockpot
• Jar lifter (to handle hot jars safely)
• Ladle and funnel (for filling jars)
• Clean towels or a rack (for cooling jars)
• A pot (for making the jam or blanching the tomatoes)

Ingredients

• Fresh, ripe tomatoes (about 20-25 lbs for 7 quarts or 12-16 lbs for 9 pints)
• Lemon juice or citric acid (to ensure acidity for safety—more on this below)
• Optional: Salt (non-iodized, like canning or kosher salt)

Steps to Can Tomatoes (or Tomato Jam)

1. Prepare Your Gear

• Wash your jars, lids, and bands in hot, soapy water. Rinse well.
• Sterilize jars by boiling them in the canner for 10 minutes. You can also use your dishwasher’s sanitize cycle if it has one. Keep them hot until ready to fill.
• Simmer lids in hot water (not boiling) to soften the sealing compound. Keep bands handy.

2. Prep the Tomatoes

• Wash: Rinse tomatoes under cool water to remove dirt. I also like to soak them in a vinegar water bath.
• Blanch: Bring a pot of water to a boil. Cut a small “X” on the bottom of each tomato. Drop them in boiling water for 30-60 seconds until skins start to split, then plunge into ice water. (See instructions above.)
• Peel and Core: Slip off the skins, cut out the core, and remove any blemishes. You can leave them whole, halve them, or crush them by hand, depending on your preference.
• Optional: Remove seeds if you like a smoother texture, but it’s not necessary.

3. Fill the Jars

• Add acid to each jar for safety (tomatoes can vary in acidity, and botulism is no joke):
  • For pints: 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid.
  • For quarts: 2 tablespoons bottled lemon juice or ½ teaspoon citric acid.
• Optional: Add ½ teaspoon salt per pint or 1 teaspoon per quart for flavor.
• Pack tomatoes (jam) into hot jars. Leave ½ inch of headspace at the top.
• Remove air bubbles by running a non-metallic tool (like a chopstick) around the inside of the jar. Wipe rims clean with a damp cloth to ensure a good seal.

4. Seal the Jars

• Place lids on jars, then screw on bands until “fingertip tight”—snug but not cranked hard.

Final Steps

5. Process in the Water Bath

• Fill your canner with water, enough to cover jars by 1-2 inches. Bring to a boil.
• Lower jars into the canner using the jar lifter. Start timing once the water returns to a full boil:
  • Pints: 20 minutes
  • Quarts: 25 minutes
  • Adjust for altitude: Add 5 minutes if you’re 1,001-3,000 ft above sea level, 10 minutes for 3,001-6,000 ft, etc.
• Keep the water boiling steadily throughout.

6. Cool and Store

• Remove jars with the lifter and place them on a towel or rack. Let them cool undisturbed for 12-24 hours.
• Check seals: Lids should be sucked down (no flex when pressed). If any didn’t seal, refrigerate and use soon.
• Store sealed jars in a cool, dark place for up to a year. Label with the date.

Safety Notes

• Use bottled lemon juice, not fresh, for consistent acidity.
• Don’t skip the water bath—raw-pack or hot-pack tomatoes need processing to kill bacteria.

That’s the gist! You’ll end up with jars of garden goodness ready for sauces, soups, or even tomato jam. Got questions about a step, or want tips for specific tomato varieties? Let me know!

How To Eat Tomato Jam

You can easily replace ketchup with Tomato Jam in all kinds of ways.

• Use it on top of your burger.

• Add it to the top of your meatloaf. 

• Serve it on a Charcuterie board.

• Make an adult grilled cheese using sourdough bread. Add bacon, lettuce, and tomato. Spread the tomato jam on top of the bread. 

• It goes great with Pimento cheese too.

Pin For Later

How To Store Tomato Jam

• Pour into glass jars and store in the refrigerator for 2-3 weeks.
• Place the tomato jam in a freezer safe container and store for 4-6 months.
• You can water bath can the tomato jam for 20 minutes on top of your stove. Use lemon juice instead of fresh lemon. It’s more potent and will be more in line with the ph required. (See full instructions above)

I hope you enjoy making this easy and delicious tomato jam. Use it fresh or “jar” it up for all year long. As always, tag me over on Instagram if you make it.