Tomatoes are a staple ingredient in several cuisines, including Indian cuisine. As a lover of tomatoes, I always make sure to have fresh, ripe tomatoes on hand whenever I cook.
In fact, I even grow my own tomato plants in my backyard for easy access to this versatile ingredient.
One of my favorite ways to enjoy ripe tomatoes is in the form of a delicious and healthy tomato jam.
If you like to try homemade jam recipes, try my pineapple jam and mixed fruit jam recipe.
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Why you will love this recipe
- It's a healthier alternative to store-bought ketchup, as it does not contain pectin.
- Combining sweet and tangy flavors creates a delicious balance that pairs well with savory and sweet dishes.
- This recipe uses simple ingredients you probably already have in your kitchen pantry.
Why make your own tomato jam?
While store-bought ketchup may be convenient, it often contains unwanted additives such as pectin.
Pectin is used as a thickening agent in many processed foods but can negatively affect our health.
By making your own tomato jam, you can control the ingredients and avoid unwanted additives.
Ingredients
- Ripe tomatoes
- sugar
- cardamom powder
- lemon juice
See the recipe card for a list of ingredients and quantities plus recipe instructions. You can find the recipe card at the bottom of this post.
Directions
Wash the tomatoes and boil them just a little to soften the skin.
De-skin the tomatoes and blend them well.
Place a pan over medium heat and cook the tomato puree.
As the puree thickens, add sugar and cardamom powder.
Continue stirring for about an hour and add a teaspoon of lemon juice and continue to stir, until most of the water has evaporated.
Switch off the heat and store it in an air-tight canister.
Homemade Tomato Jam is ready and can be enjoyed for months!
Serving Suggestions
This easy-to-make tomato jam recipe doubles as a versatile condiment that can elevate the flavor of your meals in a jiffy.
- Spread on toast or crackers for a delicious snack.
- Use as a glaze for veggies or tofu.
- Add to sandwiches or burgers for extra flavor and moisture.
- Serve alongside cheese platters for a unique twist.
- Enjoy it with roti, chapathi, and parathas.
Variations
If you'd like to add a twist to your tomato jam, there are countless variations you can try.
- For a touch of heat, consider adding a teaspoon of red chili flakes or finely chopped jalapenos.
- If you prefer a sweeter jam, you may add more sugar or even a dash of maple syrup to the recipe.
- Instead of cardamom powder, you can try experimenting with other spices such as nutmeg, cloves, cinnamon or ginger for a unique flavor profile.
- The options are limitless, and the best part is that you can customize the recipe according to your own taste preferences.
Preserving your tomato jam
- Sterilize your jars: Before storing your tomato jam, sterilize your jars and lids. This will help protect your jam from any bacteria or yeast that may cause spoilage.
- Fill jars while hot: Once your tomato jam is done, fill your jars while the jam is still hot. This will help create a vacuum seal as the jam cools down, preserving the freshness of the jam for a longer period.
- Store in a cool, dark place: After you have sealed your jars, store them in a cool, dark place. Exposure to light or heat can degrade the quality of your jam over time.
- Refrigerate after opening: Once a jar of tomato jam is opened, it should be stored in the refrigerator. This will help maintain the taste and prevent spoilage.
Remember, homemade tomato jam doesn't contain preservatives like store-bought varieties, so use it within a few months for the best taste and quality.
Top tips
- Make sure to use fully ripe, juicy tomatoes for the best flavor and texture.
- The amount of sugar can be adjusted according to your personal preference. Start with less and add more if needed.
- It's important to cook the tomato puree until it becomes thick and glossy. This ensures the jam has reached the right consistency.
- A heavy-bottomed pan will help prevent the tomato puree from sticking to the bottom and burning. It also helps distribute heat evenly for better cooking.
- As the jam starts to thicken, it's important to keep an eye on it and stir frequently to prevent burning.
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📖 Recipe
Easy Tomato Jam Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 4 tomatoes - roma
- ½ cup sugar
- 1 teaspoon cardamom powder
- 1 teaspoon lemon juice
Instructions
- Wash the tomatoes and boil them just a little to soften the skin.4 tomatoes
- De-skin the tomatoes and blend them well.
- Place a pan over medium heat and cook the tomato puree.
- As the puree thickens, add sugar and cardamom powder.½ cup sugar, 1 teaspoon cardamom powder
- Continue stirring for about an hour and add a teaspoon of lemon juice and continue to stir, until most of the water has evaporated.1 teaspoon lemon juice
- Switch off the heat and store it in an air-tight canister.
Notes
- Make sure to use fully ripe, juicy tomatoes for the best flavor and texture.
- The amount of sugar can be adjusted according to your personal preference. Start with less and add more if needed.
- It's important to cook the tomato puree until it becomes thick and glossy. This ensures the jam has reached the right consistency.
- A heavy-bottomed pan will help prevent the tomato puree from sticking to the bottom and burning. It also helps distribute heat evenly for better cooking.
- As the jam starts to thicken, it's important to keep an eye on it and stir frequently to prevent burning.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Molly Kumar
I've never tried a tomato jam but this looks good. Will try soon.
Howie Fox @ HurryTheFoodUp
I never thought tomato jam can be tasty, but when I tried it the first time I was positively surprised. Your version looks great too! 😀
Linda and Alex @ Veganosity
This is so easy! I wish I had seen this recipe earlier, when I had a ton of tomatoes in my garden. Next year! 🙂
Uma Raghupathi
Yes it is Linda 🙂 Thank you !
Doug
Hi. I used nutmeg instead of the
cardamam powder and because I like it thick a little pectin to gel, about half a teaspoon. I would say that because tomatoes hold a lot of water you need to use more of them. I used a beef tomatoe from.my allotment that weighed about 1lb 2oz and its made about half a jam jar. so 2 pounds of tomatoes to none jar. However it tastes great. So we'll done for a good recipe!
Dixya @ Food, Pleasure, and Health
what a fun recipe, i'd slather it on everything. i am not an organized blogger and always post recipes wayyyyy late - no worries friend 🙂
Uma Raghupathi
Thank you Dixya:) Actually still I have tomatoes in my garden:)
Amy Katz from Veggies Save The Day
I love the idea of using homemade tomato jam instead of ketchup. Thanks for sharing!
veggiesdontbite
I've never had tomato jam! It looks so simply and easy. Great way to use up those tomatoes!
Uma Raghupathi
Thank you ?
Strength and Sunshine
A savory jam sounds interesting!