Tomato Jam

Tomato Jam


  • 1-1/2 pounds good ripe tomatoes, peeled and coarsely chopped.  I think Roma tomatoes work best.

  • 1 cup sugar

  • 2 tablespoons freshly squeezed lime juice

  • 1 tablespoon minced crystallized ginger

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground cloves

  • 1 teaspoon salt

  • 1/2 teaspoon red pepper flakes, or to taste


  1. Combine all ingredients in a heavy medium saucepan.

  2.  Bring to a boil over medium heat, stirring often.

  3. Reduce heat and simmer, stirring occasionally, until mixture has consistency of a thick jam, about 1-1/2 hour.  

  4. Taste and adjust seasonings, then cool and refrigerate.  

  5. Will keep, refrigerated, for two weeks.

  6. Yield:  About 1 pint

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