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Best Tomato Jam

This is a savory tomato jam with layers of flavor from spice to balsamic vinegar. A perfect condiment for all of your egg dishes. You'll be a jam lover after one taste on an omelet or fried egg sandwich.

Author Anna Beekman

Ingredients

  • 5 1/2 pounds tomatoes (Romas are preferred)
  • 3 cups white sugar
  • 1/2 cup brown sugar
  • 10 tbsp lime juice
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 tbsp kosher salt
  • 1 tsp cumin
  • 1/4 cup balsamic vinegar
  • 1 tsp paprika
  • 1/2 or more tsp red chili flakes (use more if you like spicy)

Instructions

  1. Wash tomatoes. Cut off ends and stems.



  2. Chop your tomatoes. 



  3. Add tomatoes and rest of ingredients to large, non-reactive pot.



  4. Bring to boil and stir regularly.



  5. Once at a boil, lower heat and bring to a simmer. Stir frequently and scrape bottom of your pot to avoid burning.  Simmer until mixture is at jam consistency. I prefer a low simmer to reduce burning. With a low simmer, it takes me about 2 hours to bring mixture to a jam thickness.


  6. While your jam is simmering, sterilize your half-pint jars. 



  7. Skim off any foam at the top after your jam reaches your desired consistency.



  8. Remove from heat and fill your hot and sterilized jars. Leave 1/4 inch head space. Apply your lids and process in a water boil canner for 20 minutes. 


  9. Remove jars and allow to cool. Test your seals and store in a cool and dark area.