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Sweet and Savoury Tomato Jam

Makes 4.5 pints and cook time is about 12 hours
Course Preserve
Cuisine Canadian
Prep Time 20 minutes
Cook Time 12 hours
Servings 3 pints
Author Valerie Lugonja


  • 5 ½ pounds tomatoes
  • 1 ½ cups onion , diced
  • ¾ cup brown sugar
  • 2 cups white granulated sugar
  • tsp salt
  • 1 tsp coriander seeds (would toast them next time, and add twice as many)
  • ½ tsp cumin (I put 1/4 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

Recipe Notes

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.