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Easy Slow Cooker Summer Tomato Jam Recipe

Easy Slow Cooker Summer Tomato Jam Recipe

Ripe summer tomatoes slowly cook with sugar, apple cider vinegar, ginger, and warm spices until thick, glossy, and spreadable. This Crockpot tomato jam makes about 1 1/2 to 2 cups and is ideal for toast, sandwiches, cheese boards, and grilled meats.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Ripe summer tomatoes, cored and roughly chopped
  • 1 cup Granulated sugar
  • 1/4 cup Apple cider vinegar
  • 1 tablespoon Fresh ginger, finely grated
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon Red pepper flakes
  • 1/4 teaspoon Ground cumin
  • 1/4 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Core and roughly chop the tomatoes. There is generally no need to peel or seed them.
  2. Add the tomatoes, sugar, vinegar, ginger, salt, red pepper flakes, cumin, and black pepper to the slow-cooker insert. Stir well.
  3. Cook on LOW, uncovered, for 8–10 hours, stirring every few hours if convenient.
  4. Check the texture when the tomatoes have broken down and the mixture is thick, glossy, and spreadable. It should mound slightly on a spoon rather than run like sauce.
  5. If the jam is still watery at the end of the cooking time, continue cooking uncovered for 30–90 minutes.
  6. Cool the tomato jam before transferring it to clean jars. Refrigerate promptly.

Notes

Keep refrigerated for approximately 1–2 weeks, or freeze for longer storage. This slow-cooker version is not a tested shelf-stable canning recipe. Cook uncovered because evaporation is essential for a jam-like texture.