Sweet and Savory Tomato Jam

A diverse yummy for your tummy condiment


This is a recipe I have been working to make for three years. It is a sticky concoction of sweet and sour savoury flavour that was simmered for an entire day to gain this shimmery translucent jeweled splendor.

IMG_2517Can you imagine the taste?IMG_2533Or the texture?IMG_1860The first two times I made it, I burned it. Watch out. It almost happened this time. I became transfixed on succeeding once I had witnessed the depth of colour the preserved jammy transparent tomato flesh developed through the process. I wanted to make this recipe and I wanted it to succeed. There are many versions of Sweet and Savory Tomato Jam and I may have read them all. This recipe is inspired by the simple tomato and each of my readings.IMG_1862I use fresh ingredients and I like preserves chunky.IMG_1870 IMG_1873There was a lot of liquid that cooked down throughout the day, as I worked in my kitchen. It is important to choose a day to make this where you will be at home and in your kitchen the entire day if you make a batch this size as it does take a good 12 hours. I actually finished it the following day.IMG_1987 IMG_1990When the tomatoes darken and a path can be left in the bottom of the pan, the preserve is close to being finished. You are now in the danger zone.IMG_2072 IMG_2074I stirred constantly the last 20 minutes to rid the jam of any excess liquid.IMG_2505 IMG_2509One litre and one cup was the yield.IMG_2514 IMG_2535

5.0 from 5 reviews
Sweet and Savoury Tomato Jam
Prep time
Cook time
Total time
Makes 4.5 pints
Recipe type: Preserve
Cuisine: Canadian
Serves: 3 pints
  • 5 ½ pounds tomatoes
  • 1 ½ cups onion, diced
  • ¾ cup brown sugar
  • 2 cups white granulated sugar
  • 1½ tsp salt
  • 1 tsp coriander seeds (would toast them next time, and add twice as many)
  • ½ tsp cumin (I put ¼ teaspoon and would add the full amount next time)
  • ½ cup cider vinegar
  • 6 tbsp fresh lemon juice
  • ¾ cup finely diced tart green apple
  • 2 tsp freshly grated ginger (would add at least a tablespoon next time)
  1. Put all ingredients in a 2-quart pot and bring to a gentle boil; reduce heat to a simmer
  2. Cook until thickened and jam-like (about 12 hours), stirring regularly to avoid any bottom pot stickage
  3. Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or process for 15 minutes in water bath
There is usually 2 tablespoons of juice in an average lemon half.
I cut the tomatoes in chunks because I like chunky textured preserves.
This concoction will keep for a long period of time in the fridge without processing due to the high sugar and acid content.

 Any ideas of what this might pair with?


  1. says

    Your photos make me want to lick the spoon! That looks absolutely wonderful. I have made tomato jam before (different recipe) and we love it on all kinds of meats – and I really like it with eggs, too. That kind of long slow simmering is therapeutic – I stir all my worries away. Your recipe looks particularly tasty – I think I will try that version. I have boxes of green tomatoes on my basement floor, slowly ripening, so as soon as they are ready . . .

  2. Emma F. says

    This jam looks amazing! I become obsessed with preserving every fall, and tomato jam has been on my to-do list. Thanks for the recipe! If you are looking for a food-related giggle while it reduces, check out http://www.cafehunk.com. Funniest food blog I’ve seen all year!

    • Valerie Lugonja says

      Thanks, Emma!
      Do you have a site… share your favourite preserving recipe here – I would LOVE to know.
      (Whereever did you find that site. It is HILARIOUS!)

      • Emma F. says

        Thanks for responding, Valerie!! I don’t have a website, but I do have a killer recipe for spicy tomato chutney that I’ll dig up for you and post! So glad you like Cafe Hunk. Please share around!

  3. says

    Your photos are beautiful! Making this jam is a wonderful way to use tomatoes. I will have to schedule a day at home to make this jam. It’s the type of jam my husband would love to eat with Tourtière.

    • Valerie Lugonja says

      What a great idea, Liliana
      Tourtière would be a perfect accompaniment. I sure hope you come back to read my project post for The Canadian Food Experience… it was scheduled and missed publication do to the spell check I have put in place. Darn. It is out now.

  4. Brendi says

    I was thinking I would take a thick slice of a homemade bread, rich with extra butter and eggs, toasted and a slice of hot meatloaf then topped with a big dollop of this jam. Add a salad and it would be an easy quick lunch.

  5. says

    Hi Valerie,

    I work for the site Canadiandishes.com where users can search through tens of thousands of recipes from Canadian food sites and blogs.

    We’ve noticed that you have a lot of tasty, original recipes on your blog and would like to suggest that you have a look at our Top Food Blogs section, which you can find here: http://www.canadiandishes.com/top-food-blogs.

    We are already active in the US, Germany, France, Spain, and Italy, among others. Would you like to join us and add your food blog to the list? All you have to do is follow these instructions: http://www.canadiandishes.com/add-your-food-blog.

    Hoping to see you with us soon!

    Warmest regards,

    • Valerie Lugonja says

      Thanks – will check it out – as always, not sure how this benefits my site, but will take a look… thank you so much for stopping by. Sincerely appreciated.

  6. says

    This looks amazing! I want to serve it with grilled meat and chicken and fish over and over again! Amazing flavors! It is so beautiful…

    • Valerie Lugonja says

      I was thinking that it would be great with a grilled chicken, and want to incorporate that somehow – probably sandwich style. Good idea.

    • Valerie Lugonja says

      Thank you SO much, Sarah, for leaving your stamp of approval on the recipe. It means a lot to me – and to future readers.
      Big hug. So glad you will enjoy this throughout the winter licking at our heels.

  7. Anna Moon says

    I have a batch of this jam cooking overnight. I have tried every batch of tomato jam I can find that is different from my absolute favorite (Mark Bittman’s recipe.) I read your comment about it burning easily – you’re so right, it does burn easily. I tried using one of my slow cookers a couple summers ago. Wow!!!! I’ve never looked back. I cook all my jams and chutneys in slow cookers. Now, I’m off to find that chutney recipe you mentioned! :) Thanks for sharing your recipe(s)!

    • Valerie Lugonja says

      How did it go? Where does this recipe fit into your experience and spectrum to tomato jams? I would love to hear back from you.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: