Easy Homemade Tomato Jam (No Peeling Required)

This easy homemade tomato jam is one of those recipes that surprises everyone who tries it. If you’ve never tried tomato jam, you’re in for a delicious surprise. This easy tomato jam recipe transforms fresh tomatoes into a sweet, savory, tangy condiment with hints of orange, ginger, and warm spices.

Best of all, after testing batch after batch, I discovered there’s no need to peel the tomatoes, making this recipe even easier without sacrificing flavor or texture.

What is tomato jam?

Tomato jam is a sweet-and-savory condiment made by slowly simmering fresh tomatoes with sugar, vinegar, citrus, and spices until thick and glossy. It’s delicious spread on cream cheese with crackers, spooned over meatloaf and burgers, stirred into mayonnaise for BLTs, or served on a charcuterie board. Unlike traditional fruit jams, tomato jam has a rich, savory flavor with just enough sweetness to make it incredibly versatile.

If you’ve only ever eaten tomatoes sliced on sandwiches or tossed into salads, you’re about to discover one of their best-kept secrets.

This easy homemade tomato jam is sweet, savory, tangy, and just a little spicy, with bright notes of orange, fresh ginger, coriander, and cloves. It’s somewhere between pepper jelly, onion jam, and the best ketchup you’ve ever tasted-but with a personality all its own.

Spread it over cream cheese with crackers for an easy appetizer, spoon it onto burgers and grilled cheese sandwiches, or stir a little into mayonnaise for the best BLT you’ve ever had. It also makes a thoughtful homemade hostess gift during the holidays.

While updating this recipe, I tested it multiple times using both juicy beefsteak tomatoes and firmer Roma tomatoes. The biggest surprise? Skipping the peeling step made almost no difference in the finished texture, but it made this tomato jam recipe dramatically easier to prepare. That’s a shortcut I’m happily keeping.

Why you’ll love this recipe

• No peeling required. I tested it both ways, and the tomato skins softened beautifully as the jam simmered.
• Sweet, savory, and balanced. Bright citrus, warm spices, and just a touch of heat let the tomato flavor shine.
• Easy to make. Simply chop the tomatoes, combine everything in one saucepan, and let it simmer.
• Perfect year-round. Make it with garden tomatoes in the summer or grocery-store Roma tomatoes any time of year.
• Wonderfully versatile. Delicious on burgers, grilled cheese, biscuits, crackers with cream cheese, roasted meats, sandwiches, and cheese boards.
• Makes a thoughtful homemade gift. Just like my Bourbon Bacon Onion Jam, Hot Honey, or Jezebel Sauce, a small jar tied with ribbon is perfect for holiday hostess gifts or sharing with neighbors.

Ingredient notes

You’ll find the exact measurements in the printable recipe card below, but here are a few notes about the key ingredients and the lessons I learned while testing this recipe.

Fresh tomatoes: Use about 1½ pounds of fresh tomatoes, roughly 4 to 5 medium tomatoes or 2-3 large, depending on their size. I tested this recipe with both large, ripe Beefsteak tomatoes and Roma tomatoes, and both produced delicious results.

• Beefsteak or other slicing tomatoes have incredible fresh flavor but contain much more juice, so expect them to take longer to cook down.
• Roma tomatoes are meatier with less water, so the jam thickens much more quickly. They’re also a great choice when fresh garden tomatoes aren’t in season.

The best part? There’s no need to peel the tomatoes. After testing several batches, I found the long simmer softens the skins beautifully, making this recipe much easier without affecting the finished texture.

• Granulated sugar: Sugar balances the tomatoes’ natural acidity and helps create the jam’s rich, glossy consistency. During testing, I found ¾ cup gave me the perfect balance, allowing the tomato flavor to shine without making the jam overly sweet.
• Apple cider vinegar: It adds brightness, balances sweetness, and enhances the tomatoes’ natural flavor. During testing, I found that stirring one teaspoon into the finished jam just before cooling added a fresh pop of acidity that really brightened it.
• Orange zest and juice: Fresh orange zest and juice add a subtle citrus note that complements the tomatoes without overpowering them. Don’t skip the zest-it contributes most of the orange flavor.
• Fresh ginger: Freshly grated ginger adds warmth and freshness. After testing multiple batches, I reduced the amount to 1 teaspoon, which lets the tomato flavor remain the star while still adding a gentle hint of spice.
• Coriander: Ground coriander has a mild citrusy flavor that pairs beautifully with tomatoes and oranges. If you’ve never cooked with it before, don’t worry-it doesn’t taste like cilantro.
• Whole cloves: Whole cloves add subtle warmth while the jam simmers. Be sure to remove them before serving.
• Worcestershire sauce: A small amount of Worcestershire sauce adds savory depth without making the jam taste like Worcestershire. It’s one of those “secret ingredients” people notice only because everything tastes a little richer.
• Crushed red pepper flakes: Just a small pinch is enough to balance the sweetness without making the jam spicy. The goal is gentle warmth, not heat.
• Freshly ground black pepper: A little black pepper enhances the tomatoes and rounds out the flavors. Freshly ground pepper makes a noticeable difference here.

Ingredient substitutions and variations

One of the things I love most about this recipe is how adaptable it is.

• Roma tomatoes: My favorite choice when fresh summer tomatoes are not available and when I want the jam to cook down more quickly.
• Beefsteak or heirloom tomatoes: Wonderful when they’re in season. Just allow extra cooking time because they’re naturally juicier.
• Brown sugar: Some tomato jam recipes use brown sugar instead of granulated sugar. I prefer granulated sugar because it lets the bright tomato flavor, citrus, and spices shine, but you can substitute light brown sugar for a slightly deeper, richer flavor.
• Ground cloves: If you don’t have whole cloves, use a tiny pinch of ground cloves, but go easy-a little goes a long way.
• Fresh ginger: Fresh is best, but in a pinch, you can substitute ¼ teaspoon ground ginger.

How to make easy homemade tomato jam

1. Prep the tomatoes: Wash the tomatoes, remove the cores, and chop them into roughly ½-inch pieces. There’s no need to peel them. I tested this recipe with both peeled and unpeeled tomatoes and found that the skins soften beautifully during the long simmer, saving a considerable amount of prep time.

2. Combine the ingredients: Place the chopped tomatoes in a medium saucepan. Add the sugar, apple cider vinegar, orange zest, orange juice, grated ginger, kosher salt, ground coriander, Worcestershire sauce, black pepper, whole cloves, and a small pinch of crushed red pepper flakes. Stir everything together until well combined.

3. Bring to a simmer: Place the pan over medium heat and bring the mixture to a gentle boil. Reduce the heat to maintain a steady simmer-you should see consistent bubbling, but the mixture shouldn’t boil vigorously. Stir occasionally at first, then more frequently as the jam begins to reduce.

4. Cook until thick and glossy: Continue simmering uncovered until most of the liquid has evaporated and the jam becomes thick and glossy. Don’t rely on the clock. Trust the texture instead. The cooking time depends almost entirely on how juicy your tomatoes are.

• Roma tomatoes may be ready in about 45 minutes.
• Large, ripe Beefsteak tomatoes can easily take 75 to 85 minutes or even a little longer.

Instead, watch for these signs:

• the tomatoes have broken down significantly
• the bubbles become slower and thicker
• the jam looks glossy rather than watery
• dragging a spoon across the bottom of the pan leaves a trail that slowly fills back in

Remember that the jam will continue to thicken as it cools.

5. Finish the jam: Remove the saucepan from the heat. Fish out and discard the whole cloves. Stir in 1 teaspoon of apple cider vinegar for a final burst of brightness. If you prefer a smoother consistency, use a potato masher for a rustic texture or pulse an immersion blender one or two times for a smoother jam.

6. Cool and store: Allow the jam to cool completely before transferring it to clean jars or airtight containers. Refrigerate until ready to use. The jam will continue to thicken as it chills.

How do I know when it’s done?

• Tomato jam is finished when it looks more like a loose preserve than cooked tomatoes.
• A spoon dragged across the bottom of the pan should leave a trail that slowly closes, and the mixture should mound slightly on a spoon instead of running off immediately.
• If you’re unsure, spoon a small amount onto a chilled plate and refrigerate it for a few minutes. If it spreads like jam rather than syrup, it’s ready.

Serving suggestions

One of the best things about tomato jam is how many ways you can use it. Here are a few of my favorites:

• Spread it over a block of cream cheese and serve with crackers for an easy appetizer.
• Spoon it onto smoked burgers, pimento cheese burgers, or fried chicken burgers.
• Add a dollop to grilled cheese sandwiches or paninis.
• Stir a spoonful into mayonnaise for the most delicious BLTs. (One of my favorite discoveries while testing this recipe!)
• Add it to a charcuterie or cheese board with pimento cheese, goat cheese, or Brie.
• Spoon it over grilled pork tenderloin or roasted pork loin.
• Serve alongside air-fryer French fries, pan-fried shrimp, or fried oysters
• Spread it on warm cheddar cheese biscuits or sweet potato biscuits with softened butter.

Storage and make-ahead tips

Allow the tomato jam to cool completely before transferring it to clean jars or airtight containers.

• Refrigerator: Store for up to 3 weeks.
• Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before serving.

This recipe is not intended for shelf-stable canning unless it has been tested and processed using approved canning methods.

Frequently asked questions

From My Kitchen

When I first published this recipe years ago, I peeled every tomato because that’s what I thought I was supposed to do.

When I decided to update this recipe, I decided to put that step to the test.

After several batches using both peeled and unpeeled tomatoes, I discovered something that completely changed the recipe for me-the tomato skins soften beautifully during the long simmer, and once the jam is finished, I honestly couldn’t tell enough difference to justify the extra work.

I also learned that the variety of tomato matters far more than I realized. Juicy beefsteak tomatoes made an incredibly flavorful jam but needed nearly twice as long to cook down as Roma tomatoes. That’s why you’ll notice I focus on visual cues instead of an exact cooking time.

My favorite surprise? Stirring a spoonful of tomato jam into mayonnaise before making a BLT. It was so good that I immediately added it to my permanent sandwich rotation!

Sharon’s tips

• Use the ripest tomatoes you can find for the best flavor.
• Chop the tomatoes into evenly sized pieces so they cook down at the same rate.
• Resist the urge to turn up the heat too high. A steady simmer develops better flavor and helps prevent scorching.
• Stir more frequently during the last 15 to 20 minutes of cooking as the sugars become more concentrated.
• If your tomatoes are especially juicy, don’t be surprised if the jam takes much longer than the recipe time. Trust the texture, not the clock.
• Tomato jam thickens considerably as it cools, so avoid overcooking it trying to achieve a firm jelly consistency.
• Store it in smaller jars so you only open what you’ll use within a week or two.

More ways to enjoy fresh tomatoes

Final thoughts

If you’ve never made tomato jam before, I hope you’ll give this recipe a try.

Tomato jam wasn’t something I grew up eating, but after making batch after batch while updating this recipe, I honestly can’t imagine my refrigerator without a jar tucked inside.

Whether you’re serving it on a burger, adding it to a cheese board, or sharing a jar with a friend, I have a feeling you’ll find yourself making it again and again.

Join the conversation

If you make this recipe, I’d love to hear how you served it. Leave a comment and rating below, and let me know your favorite way to enjoy homemade tomato jam!

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