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Test Kitchen Approved

Spiced Vanilla Tomato Jam

Recipe By Kathy Lee, chef/owner of Modern Gingham Preserves

Recipe By Kathy Lee, chef/owner of Modern Gingham Preserves

This sweet tomato jam is delicious on a piece of toast but even better as a condiment to accompany your favorite savory dishes.

Serving Suggestions

Perfect for a cheese plate or as an alternative to ketchup on a burger. Delicious over toast with an egg on top.

Recipe Notes

This recipe yields about 4 half pint jars depending on the tomato type and how much liquid it yields. Sterilize jars with their lids and bands by boiling in water for 10 min. just before filling with jam.

Ingredients

3 lbs. ripe Roma (or plum) tomatoes, cored and roughly chopped

1.5 cups granulated sugar

0.25 cups bottled lemon juice



Savory Spice ingredients in this recipe

  • Vanilla Bean Sugar

    This sugar is a customer favorite for it's classic flavor that's great on all kinds of desserts. Perfect for coffee. Sprinkle on hot and cold cerea...

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  • Mulling Spices

    When the temperature drops, this seasonal concoction of our Mulling Spices is a must. This is just the thing to warm you up around the fire with fr...

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Directions

Combine tomatoes, sugars and lemon juice in a wide, heavy-bottomed saucepan and bring to a simmer over medium-high heat, stirring to dissolve sugars. Meanwhile, toast Mulling Spices in a small skillet over medium heat for about 3 min. or until fragrant. Transfer to a spice grinder and grind into a fine consistency. Stir into simmering tomatoes. Simmer for 45 min. to 1 hour, stirring often, until reduced, syrupy and slightly thickened. This may take a little longer if your tomatoes are super juicy. Jam will thicken up a bit more as it cools, but it will be soft set.

Transfer jam to jars, leaving about ½ inch headspace at the top of the jars. Seal with 2-part canning lids and process in a boiling water bath (with jars covered by water) for 15 min. Remove jars from water and let cool to room temperature, making sure lids are sealed; lids shouldn’t bounce back when pressed. Refrigerate any jars that didn’t seal; otherwise, store in the pantry. Use within 1 year; refrigerate after opening. (Tip: You can skip canning altogether and simply refrigerate the jam and use within a few weeks.)