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Summer Tomato Jam Recipe: Sweet, Savory, and Easy

Summer Tomato Jam

A sweet, savory, tangy tomato spread made with ripe summer tomatoes, brown sugar, vinegar, aromatics, and warm spices. It makes about 1 1/2 to 2 cups and is delicious with toast, cheese, sandwiches, and grilled foods.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Ripe summer tomatoes, cored and finely chopped
  • 1/2 cup Light brown sugar, packed
  • 1/4 cup Apple-cider vinegar
  • 1 tablespoon Fresh ginger, finely grated
  • 1 tablespoon Garlic, finely minced
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon Red-pepper flakes
  • 1/4 teaspoon Ground cumin
  • To taste Freshly ground black pepper

Method
 

Step-by-Step
  1. Core and finely chop the tomatoes. If they are especially juicy, remove some of the watery seeds, but peeling is not necessary.
  2. Combine the tomatoes, brown sugar, apple-cider vinegar, ginger, garlic, salt, red-pepper flakes, cumin, and black pepper in a wide, heavy saucepan.
  3. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
  4. Reduce the heat to medium-low and simmer uncovered for 60 to 90 minutes, stirring regularly and more frequently as the mixture thickens.
  5. Cook until most of the liquid has evaporated and the tomato mixture is thick, glossy, and spreadable. A spoon dragged across the bottom should leave a line that holds briefly.
  6. Let the jam cool briefly, then taste and adjust the salt, vinegar, sugar, or chile if needed. Transfer it to a clean, covered container and refrigerate.

Notes

Use a wide pan for faster evaporation and better caramelization. The jam thickens noticeably as it cools. Refrigerated home versions keep for about 1 to 2 weeks, or may be frozen. Do not treat this as shelf-stable canned food unless using a tested canning recipe and process.