Flavorful Homemade Tomato Jam

This garden-fresh tomato jam turns basic roma tomatoes into a deep, multifaceted spread that's got a sweet-sour kick with gentle spice notes. It's now my go-to topping for jazzing up anything from basic cheese boards to fancy hamburgers.

I came across this idea when my backyard plants went crazy and gave us more tomatoes than we could handle. These days I whip up several batches each summer, and my buddies always beg for their own jars.

What You Need

• Roma tomatoes: Go for plump, juicy ones at their tastiest stage for the richest flavor blend
• Fresh grated ginger: Gives a spicy warmth that perfectly cuts through the sweetness
• Brown sugar: Brings rich caramel undertones that plain white sugar just can't deliver
• Apple cider vinegar: Adds the must-have tang while boosting the fruity elements
• Ground cinnamon: Offers subtle warmth and deeper layers in the background
• Ground cumin: Throws in a surprising grounded quality that makes this jam stand out
• Red pepper flakes: Adds a mild burn that gradually increases without taking over
• Salt: Lifts all the other tastes and keeps the sweetness in check

How To Make It

Mix everything:

Throw all your stuff into a big pot with a thick bottom. The wider pot helps water cook off better and the hefty bottom stops burning during the long cook time.

Heat it up:

Use high heat to get everything bubbling away, which helps soften those tomatoes fast. Just keep this hot phase going until you see a good boil.

Turn down and cook slow:

Drop the heat so it just gently bubbles, not a crazy boil. This slow approach lets all the natural sugars get super concentrated without burning. Give it a stir every 15 minutes at first, then stir more often as it gets thicker.

Check if it's done:

Around 2 hours in, the jam should look much darker and thicker. When you pull a spoon through the middle, it should split slowly and not run back together right away. It should stick nicely to the back of your spoon.

Let it cool:

Let the jam cool down in the pot at room temp. It'll get a bit thicker as it sits. Don't stick it in the fridge while hot or you'll mess up how it feels in your mouth later.

Pack it up:

Once it's cooled down, scoop it into clean jars. If you'll eat it soon, just put it in the fridge. For keeping it longer, use proper canning steps or freeze it.

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In my childhood, my grandma used to make tomato preserves that were super sweet with tiny lemon bits mixed in. This new take with warm spices has become my trademark holiday gift. The mix of sweet, tangy and spicy makes it work for so many different foods.

Creative Ways To Use It

This tomato jam goes way beyond regular condiment duty with how many ways you can use it. Slap some on your next grilled cheese for a fancy twist, or swap out boring ketchup for this on your next burger. The rich flavor works just as well with casual snacks as it does with fancy dinner party apps.

Switch Up The Taste

Though this recipe makes a well-rounded tomato jam, you can easily make it your own. For something less sweet, cut the sugar by up to half a cup and mix in a tablespoon of smoked paprika. If you want brighter flavors, toss in the zest and juice from one lemon during the final 30 minutes of cooking.

Different Tomato Options

Roma tomatoes give you the best texture, but you can really use any tomatoes when they're at their best. Heirloom varieties add more complex taste but might need extra cooking since they're juicier. Cherry tomatoes make a tasty version too, but they cook faster and won't make as much jam.

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This homemade tomato jam hits that perfect spot between sweet and savory. After your first taste, you'll want to keep a jar around all the time.

Frequently Asked Questions

→ How do I know when the tomato jam is done cooking?

You'll know it's ready when most liquid has bubbled away and you've got a dark, sticky mixture. Try this trick: pull a spoon across the middle - if the gap fills in slowly, you're good to go.

→ Can I use different types of tomatoes for this jam?

Roma tomatoes work best because they're meaty with less juice, but you can totally try other kinds. Just remember that juicier tomatoes will need to cook longer to get that right thickness.

→ How long does homemade tomato jam last?

If you put it in jars in the fridge, it'll stay good for about 2 weeks. Want it to last longer? Freeze it for up to 4 months or can it properly and it'll keep on your shelf for up to a year.

→ Can I adjust the spiciness level?

For sure! You can cut back or add more red pepper flakes depending on what you like. If you're not big on heat, start with a little - you can always throw in more as it cooks.

→ What are the best ways to serve tomato jam?

This stuff goes with almost anything. Use it instead of ketchup on burgers and sandwiches. Spread it on a platter with cheese and crackers when friends come over. You can also brush it on meat before cooking or add a dollop to your morning eggs or toast.

→ Is this tomato jam suitable for water bath canning?

You bet! Just make sure you do it right - clean your jars thoroughly, don't fill them all the way to the top (leave about 1/4 inch), and let the filled jars sit in boiling water for 10 minutes.