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    Home » Recipes » Condiments

    Easy Sweet and Spicy Tomato Jam Recipe

    Published: May 30, 2019 · Updated: Jun 6, 2022 Author: Sharon Rigsby

    Jump to Recipe
    Pinterest pin for tomato jam recipe.

    One taste of my Sweet and Spicy Tomato Jam featuring fresh tomatoes gently simmered with orange juice, ginger, coriander, and cloves, and you will be hooked. 

    A spoonful of tomato jam being taken out of a jar.

    What? You have never tasted tomato jam? Would you believe me if I said it was the nectar of the gods? If catsup and orange marmalade got together and had a baby, I think it would have to taste like tomato jam!

    Tomato Jam uses:

    If you are not familiar with this condiment, you might be wondering how is it used? Well, the list is endless; it’s the easiest and tastiest way to dress up a plate of french fries or tater tots. It’s a crucial ingredient in both my popular Ultimate Southern Style Burger and Cornmeal Cookies and Tomato Jam.

    This jam is also fabulous on regular burgers, hot dogs, BLTs, and grilled cheese. It would be wonderful served with my Southern Crispy Fried Oysters or Easy Crispy Pan-Fried Shrimp. And, it will make you swoon when piled on a toasted baguette with cream cheese. 

    This sweet and savory recipe is so easy you’ll wonder how you ever did without it. Tomatoes are naturally high in pectin, so you don’t even have to add pectin to make this tasty mixture.

    You are going to wonder where this recipe has been all of your life. I’m obsessed with how good it is and I think you will be too! It is simply the best condiment I have ever tasted and the easiest to prepare.  

    More fresh tomato recipes:

    In my opinion, there is nothing more flavorful than fresh summer tomatoes! If you love them too, you might also like these easy tomato recipes:

    • Easy Classic Southern Tomato Pie
    • Easy Baked Fresh Tomato Casserole
    • Tomato Gravy
    • Spinach and Orzo Stuffed Tomatoes
    • Tomato Cobbler with Cornmeal-Cheddar Biscuits, and
    • Easy Southern Fried Green Tomatoes

    How to easily peel tomatoes:

    1. For easy to peel tomatoes, bring a large pot of water to boil over high heat. Use a sharp knife and cut an X in the bottom of each tomato. Carefully add the tomatoes into the boiling water and let boil one minute. 
    2. Use a slotted spoon and remove the tomatoes from the boiling water and immediately plunge them into a bowl of ice and water. 
    3. Remove the peel from the tomatoes and discard.

    Tomatoes in a clear glass bowl with ice and water.

    How to make Easy Sweet and Spicy Tomato Jam:

    Remove the core from the tomatoes and roughly chop.

    Add the chopped tomatoes to a medium-size saucepan over medium heat. Add the sugar, apple cider vinegar, orange zest, orange juice, salt, ground coriander, and cloves. 

    Cooking chopped tomatoes and spices in a saucepan on the stove.

    Bring the tomato mixture to a boil, then reduce the heat to low. Simmer for 45 minutes or until thickened. The mixture will continue to thicken as it cools. 

    Remove from the heat and fish out the cloves.

    Using a wooden spoon to remove whole cloves from tomatoes and spices cooking in a saucepan.

    Use a potato masher and mash the tomatoes into a consistency like preserves. Allow the jam to cool completely and spoon into jars or other airtight containers and refrigerate for up to one month. 

    An open jar of tomato jam with fresh tomatoes in the background.

    Sharon’s Expert Tips:

    • I used Beefsteak tomatoes in this recipe. However, you can use Roma or really any type you like or have on hand. Heirloom tomatoes would also work well.
    • To easily core your tomatoes, use a small paring knife and cut a small circle around the stem end. With the tip of the knife, remove the core of the tomato and discard. 
    • I like and used 4-ounce mason jars to store my jam. However, any type of airtight container would also work well. 

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    A spoonful of tomato jam being taken out of a jar.

    Easy Sweet and Spicy Tomato Jam Recipe

    Sharon Rigsby
    One taste of my sweet and spicy tomato jam featuring fresh tomatoes gently simmered with orange juice, ginger, coriander and cloves, and you will be hooked. 
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Course Condiment
    Cuisine Southern
    Servings 8 ounces
    Calories 118 kcal

    Ingredients
      

    • 1-½ lbs fresh tomatoes about 3-4 medium-size tomatoes
    • 1 cup granulated sugar
    • ¼ cup apple cider vinegar
    • 1 tablespoon orange zest
    • 3 tablespoon fresh orange juice
    • 1 tablespoon grated ginger
    • 2 teaspoon kosher salt
    • 1 teaspoon ground coriander
    • 5 whole cloves

    Instructions
     

    • Bring a large pot of water to boil over high heat.
    • Use a sharp knife and cut an X in the bottom of each tomato.
    • Carefully add the tomatoes into the boiling water and let boil one minute.
    • Use a slotted spoon and remove the tomatoes from the boiling water and immediately plunge them into a bowl of ice-cold water.
    • Remove the peel from the tomatoes and discard. Remove the core from the tomatoes and roughly chop.
    • Add the chopped tomatoes to a medium-size saucepan over medium heat. Add the sugar, apple cider vinegar, orange zest, orange juice, salt, ground coriander, and cloves.
    • Bring the tomato mixture to a boil, then reduce the heat to low. Simmer for 45 minutes or until thickened. The jam will continue to thicken as it cools.
    • Remove from the heat and fish out the cloves. Use a potato masher and mash the tomatoes into a jam-like consistency. Allow the jam to cool completely and spoon into jars or other airtight containers and refrigerate for up to one month.

    Notes

    Sharon's Expert Tips:
    • I used Beefsteak tomatoes in this recipe. However, you can use Roma or really any type you like or have on hand. Heirloom tomatoes would also work well.
    • To easily core your tomatoes, use a small paring knife and cut a small circle around the stem end. With the tip of the knife, remove the core of the tomato and discard. 
    • I like and used 4-ounce mason jars to store my jam. However, any type of airtight container would also work well. 
    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator, especially those with dietetic allergies and food-related diagnoses.

    Nutrition

    Calories: 118kcalCarbohydrates: 29gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 587mgPotassium: 220mgFiber: 1gSugar: 28gVitamin A: 720IUVitamin C: 15.8mgCalcium: 10mgIron: 0.3mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

    Comments

      4.75 from 4 votes (1 rating without comment)

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      Recipe Rating




    1. Grace

      April 21, 2023 at 10:41 pm

      5 stars
      Hi Sharon ,
      Thanks for the feedback. It wouldn’t allow me to respond to your comment but I just wanted to let you know that ou were spot on! I did infact return the jam to the pot and simmered it on medium heat until it had thickened up nicely. This took an additonal 25min. It resulted in less product but it was perfect consistency. Thanks again for the recipe

      Reply
      • Sharon Rigsby

        April 22, 2023 at 1:53 pm

        Dear Grace, I’m so happy to know it all worked out, and thanks so much for letting me know. I am going to update my recipe to reflect the differing amounts of cooking time.
        All the best,
        Sharon

        Reply
    2. Cindy

      August 08, 2021 at 6:20 pm

      It’s not thickening

      Reply
      • Sharon Rigsby

        August 09, 2021 at 12:51 pm

        Hi Cindy,
        This recipe produces jam that is naturally a little runnier than commercially prepared jams. How thick it becomes is also influenced by the ripeness and variety of the tomatoes that are used. The riper the tomatoes, the less natural pectin they contain. You could try cooking it a bit longer or adding a teaspoon of pectin and boiling it for five to ten minutes.
        I hope this works and I hope you enjoy it.
        All the best,
        Sharon

        Reply
    3. Heather

      June 24, 2021 at 12:50 pm

      5 stars
      Just made your jam and I’m in love. This stuff is so good and easy to make. I’ll be making more, especially want to try your Cornmeal Cookies.

      Reply
      • Sharon Rigsby

        June 25, 2021 at 3:57 pm

        Hey Heather,
        Thanks so much for taking the time to drop me a note and I’m so glad you liked the tomato jam! It made me realize I haven’t made any in a while and I need some for my 4th of July burgers!
        All the best,
        Sharon

        Reply
        • Grace

          April 20, 2023 at 6:09 pm

          4 stars
          This is my second year making this jam with my home grown tomatoes and it just beautiful in flavour however both times it never thickened. Last year I thought I did something wrong but this year the same outcome. It’s extremely dissapointing snd it seems I’m not the only one. Perhaps you may want to consider amending your recipe as other chutneys I’ve made have set just fine. The main difference Is the addition of orange juice so I’m wondering if perhaps it’s this that affects the setting level.

        • Sharon Rigsby

          April 21, 2023 at 11:41 am

          Hi Grace, I’m so sorry you are having problems with getting your jam to thicken. Jams made without pectin are naturally softer and looser, which may be part of it. The other issue may be the type of tomato you are using and how ripe it is; different varieties of tomatoes have different moisture contents, and the riper the tomato, the more moisture it contains. The higher the moisture content in your tomatoes, the longer you will need to cook the jam to remove the excess moisture. I did a little research and looked at other recipes for tomato jam, and some of them have you cooking it for up to 90 minutes until you get the consistency or thickness you like. If your batch is too thin, could you try cooking it for an additional 30 minutes or so to see if that helps thicken it up?
          I don’t think it’s the orange juice, because I have always included it, but you could try leaving it out to see if that makes a difference.
          I appreciate your letting me know about the issues you are having. I am going to do some experiments with this recipe using different types of tomatoes to see if I can’t replicate your problem, and will update my recipe if I find any tips that may help others.
          All the best,
          Sharon

    4. wally

      October 14, 2020 at 10:18 am

      can the jars be processeed in a water bath to preserv them

      Reply
      • Sharon Rigsby

        October 14, 2020 at 10:33 am

        Hi Wally,
        I have never done it, but I can’t think of any reason why not! I hope you enjoy it.
        All the best,
        Sharon

        Reply
      • Grace

        April 21, 2023 at 10:49 pm

        Yes I always bring my filled jars to a boil and let them cool in the water. They can last indefinitely using this process (unopened)

        Reply
    5. Tracy Wisenburg

      September 30, 2020 at 11:32 am

      Hi Sharon,
      Do you weigh the tomatoes before or after the peeling and and coring? How many cups of chopped tomatoes it it? Asking because I made 7 pts of tomato preserves last night and I cleaned and chopped several more pounds of tomatoes and think I want to try a couple more recipes. Also, if you don’t cool the jam and immediately put it into jars, could you do a water bath to seal them and not have to put them in the fridge?
      Thanks, Tracy

      Reply
      • Sharon Rigsby

        September 30, 2020 at 4:59 pm

        Hi Tracy, I weighed the tomatoes before peeling and chopping them. My guess is that the 1-1/2 pounds of raw tomatoes would translate into a little over 1 pound of peeled, cored, and chopped tomatoes. But, that is just a guess. It really depends on the size of your tomatoes and how much of the core you cut out. I do think this recipe is fairly forgiving so I don’t think adding a few more ounces of tomatoes would affect the outcome of the recipe. I hope this helps.
        All the best,
        Sharon

        Reply
    6. Sheila Morin Mortson

      September 06, 2020 at 3:35 pm

      Hi Sharon.
      Do you think this recipe would freeze well?

      Reply
      • Sharon Rigsby

        September 06, 2020 at 5:18 pm

        Hi Sheila, honestly, I don’t know for sure because I have never tried it. I do know there are freezer jams so maybe it would be fine, I just don’t know. If you do decide to try it, please let me know how it goes!
        All the best,
        Sharon

        Reply
    7. Sharon Hubbs

      September 01, 2020 at 11:14 am

      Sounds great. How many 4 oz jars does it make.

      Reply
      • Sharon Rigsby

        September 01, 2020 at 11:50 am

        Hi Sharon,
        This recipe makes two four-ounce jars. I hope you enjoy it!
        Sharon

        Reply

    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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