Tomato Jam

Recently, I had tomato jam, part of a charcuterie board, served with bread and different cheeses. At a different restaurant, I saw that tomato jam was served on a burger. With tomato season upon us, I decided to try making this. I looked up many recipes including Mark Bittman’s recipe and have adapted it to make my own. Most recipes specify to use roma or regular tomatoes (not the heirloom ones). I used a mix of them, whatever I had in the garden. This recipe is for about 1 1/2 -2 cups jam


  • Approximately 2 pounds (1 kg) tomatoes
  • 1/2 cup sugar
  • 2 tbsp brown sugar
  • 1 tbsp grated ginger
  • 1 tsp cumin powder
  • 1/4 tsp cinnamon powder
  • 1-2 jalapenos
  • 1 tsp salt
  • 2 tbsp lime juice (or apple cider vinegar)
  • 1/2 tsp chilli powder (optional)


  • Wash and chop tomatoes
  • Combine tomatoes and sugar in a heavy bottomed saucepan and let it sit for 10 minutes
  • Add all the other ingredients to the pan
  • Bring to a boil over medium heat.. Keep stirring
  • Reduce heat and let it simmer. Stir occasionally till it has a consistency of thick jam. This will take about an hour
  • Taste and add seasoning, if required
  • Cool and refrigerate
  • Eat with crackers, flatbread or cheese. Will go well as a spread on rotis
  • Enjoy!

2 Comments Add yours

  1. vinodini2001 says:

    NIce. Preeti. On emergency basis would use to make tomato rice!


    1. It is sweeter so your tomato rice will be sweet. 🙂


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