This delicious Sweet and Smoky Tomato Jam makes a fabulous pairing for cheese and charcuterie boards, sandwich spread... and so much more!
Wash and chop the tomatoes into ¼-inch pieces. You can chop them by hand or put them in a food processor (in batches) and pulse 4-5 times until chopped but still chunky. Don’t let them go until smooth. (There is no need to peel the tomatoes.)
Combine all ingredients in a large, non-reactive soup or stock pot. Bring the mixture to a boil then reduce to a medium steady simmer. Allow the jam to cook, stirring occasionally, for 75 to 90 minutes (the time will depend on how high your heat is, it could be a bit longer) until deep red and jammy. The jam will thicken a bit as it cools.
If making jam that will be stored in the refrigerator or freezer, remove from the heat and ladle into jars, leaving ½ inch of head space at the top. Wipe rims, apply lids and twist on rings. Allow the jam to cool completely then store in the refrigerator (for up to a month) or in the freezer (for up to a year).
If using a hot water bath to can this jam, remove from the heat when finished and ladle into sterilized jars, leaving ¼-inch of head space at the top. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes then remove jars from the water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year. For more detailed information on canning with a hot water bath, see this article from The University of Georgia Extension.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
I got 6 6-ounce jars when making this jam however, the finished yield can vary, depending on the type of tomato you use and the thickness to which you cook it.
The serving size is one teaspoon.
Recipe adapted from Food in Jars.