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:


  1. 5


    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!


  2. 9


    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!

  3. 12


    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!

  4. 16


    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!

  5. 17

    Kelly Senyei says

    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!


  6. 23


    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.

  7. 24


    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!

  8. 25


    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.

  9. 26

    Annie says


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


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