Tomato Jam

Posted by Donna-Marie Pye on

This is one of my favourite savoury condiments to make when tomatoes are in season! It makes a small batch, but I easily triple it for a batch that will last me all season when I have a delicious roast, scrambled eggs, spread on a sandwich or a quick topping for cheese and crackers. - Donna-Marie
  • 2 vine ripened tomatoes, chopped
  • 1/2 cup rice or apple cider vinegar
  • 1/3 cup packed light brown sugar
  • 1 tbsp chopped fresh ginger
  • 1 cinnamon stick
  • 1 tsp chopped fresh thyme (or ½ tsp dried)
  • 1 small clove garlic, minced
  • 1/2 tsp salt


  1. Combine tomatoes, vinegar and sugar in a saucepan and bring to a boil. Reduce heat; add ginger, cinnamon stick, thyme, garlic and salt. Boil gently for about 35 minutes, stirring often until most of the liquid is evaporated.
  2. Remove cinnamon stick. Let cool or pack into canning jar while hot and boil in a boiling water bath for 10 minutes to seal the jar.

Makes one- 125 mL jar

 Cooks Note: I like to triple this recipe and make 3-125 mL jars for use at a later time. Makes a great hostess gift with some delicious cheese.

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