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Tomato Jam

Tomato jam is a thick, glossy condiment made by simmering ripe tomatoes with sugar and vinegar until it thickens and develops a vibrant red color. The cooking process involves slow simmering to concentrate flavors and achieve a smooth, jam-like texture that is sweet, tangy, and chunky. It is often served as a condiment or spread, showcasing a bright, tender consistency with visible bits of cooked tomato.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course: Main Course
Cuisine: American
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ripe tomatoes chopped
  • 1 cup granulated sugar
  • 0.5 cup apple cider vinegar
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper

Equipment

  • Heavy-bottomed saucepan
  • Wooden spoon

Method
 

  1. Start by chopping the ripe tomatoes into small, even pieces to help them cook uniformly.
  2. Add the chopped tomatoes into a heavy-bottomed saucepan along with the sugar, vinegar, salt, and black pepper. Stir everything together until well combined.
  3. Bring the mixture to a gentle simmer over medium heat, allowing the tomatoes to soften and release their juices with a gentle bubbling sound.
  4. Reduce the heat to low and let the jam simmer uncovered, stirring occasionally so it doesn’t stick or burn, until the mixture thickens and becomes glossy—about 40-45 minutes. The jam should hold its shape when spooned and you will see bubbles forming in the thickening syrup.
  5. Test the jam’s consistency by placing a small spoonful on a chilled plate—if it wrinkles when pushed, it’s ready.
  6. Once thickened, remove the jam from heat and let it cool slightly before transferring to sterilized jars or containers.

Notes

Store in sterilized jars and keep refrigerated. The jam will develop deeper flavor after a day or two of resting.