Homemade Tomato Jam Recipe
- Appetizers & Snacks, Autumn, Dips & Spreads & Sauces, Fingerfood, Food Preservation, Preserves & Jams & Chutneys, Summer
Discover the joy of homemade tomato jam with this quick and easy recipe! Packed with the natural sweetness of ripe tomatoes, a zesty kick of lemon, and a hint of spice, this jam is perfect for food lovers. Whether paired with cheese, spread on sandwiches, or used as a gourmet gift, this versatile jam is simple to make and full of flavor. It’s a delicious addition to your pantry that’s sure to impress and elevate any meal!
Ingredients:
- 1 kg tomatoes
- 500 g preserving sugar (2:1)
- 1 white onion
- 3 garlic cloves
- 2 chili peppers
- juice of 1–2 lemons
- 100 ml white wine
- 35 ml balsamic vinegar
- about 1 teaspoon salt
Directions:
1. Prepare the ingredients:
Wash the tomatoes, remove the stem ends, and roughly chop them. Finely chop the onion and garlic, and chop the chili peppers.
2. Combine everything in a pot:
Place the prepared tomatoes, onion, garlic, chili peppers, lemon juice, white wine, balsamic vinegar, salt, and preserving sugar in a large pot.
3. Bring to a boil and simmer:
Bring the mixture to a boil and simmer for about 1.5 to 2 hours, stirring occasionally, until the jam thickens.
4. Sterilize the jars:
Rinse the jars with boiling hot water and let them dry on a clean kitchen towel.
5. Puree and fill sterilized jars:
Blend the jam using a hand blender to achieve your desired smoothness. Taste and adjust the seasoning if necessary. After a successful gel test, immediately pour the hot jam into sterilized jars, seal tightly, and allow to cool completely.
Some Recipe Tips:
Storage and Shelf Life: Once filled into sterilized jars, seal the tomato jam tightly and let it cool. Stored in a cool, dark place, it will keep for up to 12 months unopened. After opening, refrigerate and consume within 2-3 weeks.
Ripe Tomatoes: Choose ripe, juicy tomatoes for the best flavor. Beefsteak tomatoes work particularly well for jam.
Gel Test: Before filling the jars, do a gel test. Place a small spoonful of the jam on a cold plate, let it cool briefly, and then check if it sets.
Adjusting Spice: Tailor the amount of chili peppers to your preferred level of spiciness. For a milder jam, use fewer peppers or remove the seeds. If you prefer a tangier flavor, feel free to add more lemon juice or apple cider vinegar.
Homemade Kitchen Gifts: Consider making the jam in larger batches and giving it as personal gifts in beautifully decorated jars.
Pairings: This jam pairs wonderfully with cheese platters or as a spread on bread. Experiment with adding other herbs like thyme or rosemary for a unique twist.
Homemade Tomato Jam Recipe
Course: Preserves & Jams & Chutneys, Food Preservation, FingerfoodCuisine: European, InternationalDifficulty: Easy4x 250 ml
jars15
minutes1,5 - 2
hoursDiscover the joy of homemade tomato jam with this quick and easy recipe! Packed with the natural sweetness of ripe tomatoes, a zesty kick of lemon, and a hint of spice, this jam is perfect for food lovers. Whether paired with cheese, spread on sandwiches, or used as a gourmet gift, this versatile jam is simple to make and full of flavor. It’s a delicious addition to your pantry that’s sure to impress and elevate any meal!
Ingredients
1 kg tomatoes
500 g preserving sugar (2:1)
1 white onion
3 garlic cloves
2 chili peppers
juice of 1–2 lemons
100 ml white wine
35 ml balsamic vinegar
about 1 teaspoon salt
Directions
Prepare the ingredients:
Wash the tomatoes, remove the stem ends, and roughly chop them. Finely chop the onion and garlic, and chop the chili peppers.
Combine everything in a pot:
Place the prepared tomatoes, onion, garlic, chili peppers, lemon juice, white wine, balsamic vinegar, salt, and preserving sugar in a large pot.
Bring to a boil and simmer:
Bring the mixture to a boil and simmer for about 1.5 to 2 hours, stirring occasionally, until the jam thickens.
Sterilize the jars:
Rinse the jars with boiling hot water and let them dry on a clean kitchen towel.
Puree and fill sterilized jars:
Blend the jam using a hand blender to achieve your desired smoothness. Taste and adjust the seasoning if necessary. After a successful gel test, immediately pour the hot jam into sterilized jars, seal tightly, and allow to cool completely.
Notes
- Storage and Shelf Life: Once filled into sterilized jars, seal the tomato jam tightly and let it cool. Stored in a cool, dark place, it will keep for up to 12 months unopened. After opening, refrigerate and consume within 2-3 weeks.
- Ripe Tomatoes: Choose ripe, juicy tomatoes for the best flavor. Beefsteak tomatoes work particularly well for jam.
- Gel Test: Before filling the jars, do a gel test. Place a small spoonful of the jam on a cold plate, let it cool briefly, and then check if it sets.
- Adjusting Spice: Tailor the amount of chili peppers to your preferred level of spiciness. For a milder jam, use fewer peppers or remove the seeds. If you prefer a tangier flavor, feel free to add more lemon juice or apple cider vinegar.
- Homemade Kitchen Gifts: Consider making the jam in larger batches and giving it as personal gifts in beautifully decorated jars.
- Pairings: This jam pairs wonderfully with cheese platters or as a spread on bread. Experiment with adding other herbs like thyme or rosemary for a unique twist.