Tomato Jam

Summer Fest Ingredient: Tomatoes

What better way to bring Summer Fest to an end than with an ode to the season’s most popular produce? Whether you consider them a fruit or a veggie, there’s no denying that tomatoes of every shape and size make for one versatile food. From simple salads to hearty sauces, tomatoes take on the rich flavor of anything you add to them.

This week I opted for a super simple recipe for Tomato Jam. Simmer chopped tomatoes with fresh ginger, lime juice, sugar and crushed red pepper for an irresistible sweet and spicy spread. It’s minimalism meets maximum flavor and it’s ready for snacking in just over an hour.

A full list of tomato recipes, tips and tricks from my fellow Summer Fest 2010 bloggers is after the jump …

Tomato Jam


1½ pounds ripe tomatoes (on the vine)
1 cup sugar
2 Tablespoons fresh lime juice
1 Tablespoon minced fresh ginger
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 teaspoon crushed red pepper flakes


Core and coarsely chop the tomatoes.

Combine all of the ingredients in a medium saucepan and bring them to a boil over medium heat, stirring constantly.

Reduce the heat to medium-low and bring the mixture to a simmer. Stirring occasionally, allow the mixture to simmer for 1 hour and 15 minutes until it has the consistency of thick jam.

Taste and season the jam with salt or additional dried spices then transfer it to a separate bowl to cool. Refrigerate the jam until ready to use.

Recipe adapted from the New York Times.

Fellow Summer Fest 2010 Bloggers:


33 Responses to “Tomato Jam”

  1. #
    Christina — August 25, 2010 at 8:17 am

    I’ve never had a tomato jam. I want to make this today! That looks delicious. And a perfect way to use the tomatoes that I have a feeling are going to ripen all at once and I need something different to make besides caprese. Thanks for sharing this! I made stuffed tomatoes for this week’s contribution to Summer Fest:

  2. #
    Alison — August 25, 2010 at 9:36 am

    Love the idea of a Jam! This looks great! I have loved Summer Fest Recipes. See my recipe this week for Tomatoes with Basil Drizzle

  3. #
    Ranjani — August 25, 2010 at 10:34 am

    This looks delicious! Any suggestions of what to eat it with, besides toast?
    My contribution this week is roasted tomato soup with smoked paprika:

  4. #
    Stacey Ballis — August 25, 2010 at 11:02 am

    For simple recipes like Roasted Tomato Soup, Brown Butter Tomato Vinaigrette, and an unusual and delicious Tomato Pudding check out my blog today

  5. #
    Sarah — August 25, 2010 at 11:07 am

    The flavor combination with the ginger and the lime? Sounds AMAZING. Thank you!

    My contribution this week is two sauces for snacking and the pantry. First, a Charleston Creole Sauce that I’ve canned for winter eating:

    And second, a fire-roasted pico de gallo that I can’t keep stocked in the house! I make a batch at least once a week each summer . . . I make mine lacto-fermented just by adding a little whey and it lasts (fresh! uncooked salsa!) in the fridge for months. If it doesn’t get eaten first!

    Thank you for hosting! I can’t wait to read all the other contributors!


  6. #
    Liam O'Malley — August 25, 2010 at 11:12 am

    I’ve never had tomato jam either.. looks yummy!

    I made a tomato consommé for summer fest this week:

  7. #
    Prerna@IndianSimmer — August 25, 2010 at 11:33 am

    Lovely post and that is one yummy looking piece of toast. I want to munch right now!
    This was my first time participating in the summerfest n I enjoyed it so much. Here’s something Indian I did with my tomatoes.

  8. #
    Erin — August 25, 2010 at 11:42 am

    Tomato Jam!? This sounds deliciously new!

    Here is my contribution to this week’s Summer Fest!

  9. #
    Kim — August 25, 2010 at 11:52 am

    I’ve been looking for a recipe like this! Thanks!

    Living in Italy for the past two years, I really gained a new appreciation of perfectly ripe tomatoes. Here are a few of my favorite ways to eat them—straight from my blog, Flexitarian Foodie!

    Avocado-Tomato-Peach salad

    Basic Bruschetta

    Tomato and Cream Cheese Foccacia

    There are plenty more tomato recipes on Flexitarian Foodie, come take a look!

  10. #
    Melissa — August 25, 2010 at 11:58 am

    Summer Fest recipes have been so much fun.

    You’ll find an Heirloom Tomato Salad with Asparagus and Herb Creme Fraiche at It’s The Way She…

  11. #
    Jodi — August 25, 2010 at 12:24 pm

    I have to have to try this! Yummo!

    Here is my contribution.

  12. #
    Leah — August 25, 2010 at 2:38 pm

    Yay! It’s finally Tomato Week! I’m celebrating all week by posting some new tomato recipe discoveries as well as some old family faves. Yesterday, I began with Neely’s Chicken Salad in Tomato Cups:

    In the upcoming days I’ll have Ina Garten’s Scalloped Tomatoes, Paula Deen’s Tomato Pie and my own take on Caprese Salad. I sure have enjoyed playing along with all the Summer Fest 2010 participants. I also learned a lot of useful info for my garden next summer. Thank you Margaret for creating this event!

  13. #
    Winnie — August 25, 2010 at 3:47 pm
  14. #
    Lyndsey — August 25, 2010 at 5:05 pm

    I have yet to have a really good savory jam, but this one looks delicious and definitely worth trying. Kudos to you!

    And here’s my contribution to Summer Fest:

  15. #
    Stephanie @ Dollop of Cream — August 25, 2010 at 6:20 pm

    Yum! I think this would be divine in a grilled sandwich with cheese.

    My contribution to Summer Fest this week is a cheesy tomato and zucchini gratin, bubbling out of the oven, just waiting to be eaten for dinner . . .

  16. #
    carolyn — August 25, 2010 at 6:51 pm

    how long would it keep for? and what would you serve it with? Just wondering as I’ve never thought of something like that before. looks delish!

  17. #
    Kelly Senyei — August 25, 2010 at 7:13 pm

    Hi Carolyn,

    Thanks so much for your comment. I love using this Tomato Jam as the base for a vinaigrette and also spread it on crackers topped with goat cheese.

    Stephanie at Dollop of Cream also suggested adding it to a grilled cheese sandwich, which sounds delicious!


  18. #
    Veggie Belly — August 26, 2010 at 1:52 am

    Love this jam!

    I made tomato and roasted red pepper gazpacho with creme fraiche

  19. #
    marla {family fresh cooking} — August 26, 2010 at 7:39 am

    This jam is so pretty on that bread. Love the addition of ginger and cinnamon, very unique recipe, sounds wonderful!

    Here is my latest addition to Summer Fest:
    Bacon Guacamole Salsa

  20. #
    Lana — August 26, 2010 at 11:23 pm

    Carolyn, this recipe sounds divine. I am sending the husband tomorrow to the farmers market to get me more tomatoes. I made tomato chutney, and onion, jam, and pepper jelly, but not tomato jam. Very interesting combo of flavors (ginger with tomatoes?)
    For this week’s Summer Fest I wrote about my garden and my mother’s recipe for a Sautee of Onions, Peppers, and tomatoes.

  21. #
    torviewtoronto — August 27, 2010 at 10:23 pm

    We make similar without the lime juice
    Here is a chickpeas curry the tomtatoes give the flavor to the sauce

  22. #
    Kathleen — August 29, 2010 at 1:49 pm
  23. #
    melanie panda — August 31, 2010 at 11:33 pm

    Tomato jam? It is really interesting. I never had this one before but I really want to try what it tastes like. I usually make some tomato egg pie and it really taste good. Thanks for your new recipe.

  24. #
    Rose Dipped — September 14, 2010 at 4:34 pm

    Tomato jam? it is unheard of! I never tasted that kind of jam before and haven’t heard of it either! but this blog made it possible! Wow. LOL. I would definitely try this out! I was really surprised! This is really unique! I have tomaotes in my garden and I swear I will make TOMATO JAM!

  25. #
    Melanie Schoenhut — September 28, 2010 at 5:16 pm

    It’s my first time to hear about tomato jam. But it looks delicious. Does it can be also eating with toasted breads? I know would really like to know what’s its real taste. I will surely try this when I harvested my tomatoes. Thanks for the new recipe.

  26. #
    Annie — June 21, 2013 at 1:27 pm


    This looks so good, never had it. Can I substitute the sugar with something else or just skip it?


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