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Savory Tomato Jam Recipe

  • Author: Mavis Butterfield



5 pounds tomatoes, cored, and coarsely chopped {I used Japanese Black Trifele}
3 1/2 cups sugar
8 tablespoons bottled lime juice
1 jalapeno pepper, stemmed, seeded and diced
1 tablespoon sea salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon cumin
1/2 teaspoon ground cloves


Combine all the ingredients in a heavy medium saucepan and bring to a boil over medium heat, stirring to prevent scorching.

Reduce heat and simmer, uncovered until the mixture has the consistency of thick jam, stirring every 10 minutes or so {this process took about an hour and 15 minutes for me}.

Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.

Next, ladle the hot jam mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly.

Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.

Process jam for 10 minutes.

Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jam is not sealed and refrigeration is necessary.

One recipe makes {6} 8oz jars {but it can vary depending on the tomatoes used and the thickness of your jam}. 


Although I give directions for using the traditional Ball canning jars for this recipe, I used Weck Jars for this recipe for no other reason than I plan to use this jam as hostess gifts this winter and wanted to use something a little fancier.

If you plan to use Weck jars, you can find the directions on how to use them in my How To Use Weck Canning Jars post HERE.