Homemade Tomato Jam

Thick, glossy, and sticky in the best way, with that slow-cooked, caramelized tomato flavor. This is a “sweet-meets-savory” spread you can use anywhere you’d use chutney, relish, or even BBQ sauce. I pile it onto cheeseboards, spread it on grilled cheese, and serve it with roasted meats and burgers. The best part? It cooks down in one pot, no canning equipment needed, and keeps beautifully in the fridge. Let’s make a batch.

Don’t let the word “jam” fool you. This is just a one-pot recipe that quietly bubbles away while you get on with your day. No pectin. No canning setup. No complicated steps. Once you see how simple it is (and how fast it disappears), you’ll start doubling the batch on purpose.

Ingredients and Tools You’ll Need

Any ripe, flavorful tomatoes will work — cherry, grape, plum (Roma), or garden tomatoes. We typically use cherry because we have so many and they’re naturally so sweet.

One pound of tomatoes equals about two heaping cups once chopped.

You can double or triple this recipe without changing the ratios, just be sure to use a wide pot and plan for a longer cook time (larger batches may take 60–90+ minutes to thicken). The jam is done when it looks glossy and holds its shape, not by the clock, so keep stirring toward the end to prevent scorching.

• 1 pound ripe tomatoes, chopped
• ½ cup sugar
• 2 tablespoons apple cider vinegar (can sub white vinegar or lemon juice if needed)
• 1 clove garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red chili flakes (optional, for mild heat)

Instructions

1. Prep the tomatoes

Chop the tomatoes into small, even pieces so they cook down properly. If you’re using cherry or grape tomatoes, just halve them. You can give them an extra squish with a potato masher.

No need to peel or seed anything; all that juice and pulp is what gives the jam its glossy texture later. Extra juicy tomatoes are fine since the liquid cooks down and becomes the base of the jam.

2. Add everything to the pot

Place the tomatoes, sugar, vinegar, garlic, salt, pepper, and chili flakes into a wide, heavy pot and stir well before turning on the heat. Mixing first keeps the sugar from sticking and burning at the bottom.

If you like more spice, you can wait and add extra chili flakes toward the end when you can taste the heat level.

3. Bring to a gentle boil

Set the pot over medium heat and let it come to a soft boil. The tomatoes will start breaking down and the sugar will melt into a syrup.

Keep the heat controlled; tomato jam burns quickly if it boils too hard, and there is no saving scorched sugar.

4. Simmer until thick

Turn the heat down low and let it simmer uncovered, stirring occasionally at first and more often as it thickens. The mixture may look watery at the halfway point but it will tighten up in the last 10 to 15 minutes.

A wide pot helps the liquid evaporate faster and gives you a richer, more concentrated jam.

5. Check for doneness

The jam is ready when it looks glossy and thick and leaves a clean line when you drag a spoon across the bottom of the pot. If you want to be extra sure, spoon a little onto a cold plate. If it holds its shape after a few seconds instead of running, it is done.

6. Cool and store

Let the jam cool completely in the pot before transferring it to jars. It will seem loose when hot but firms up as it cools.

Storage Instructions

Refrigerate the jam in a clean, airtight jar for up to 2 weeks. The flavor actually improves after the first day, which makes this a great make-ahead condiment for gatherings, cheeseboards, or meal prep.

To freeze, let the jam cool completely, then transfer it to freezer-safe jars or containers, leaving a little space at the top for expansion. Freeze for up to 3 months. Thaw in the fridge overnight and stir before using.

If you’re making a large batch, divide it into several small jars instead of one big one. Smaller jars keep better, cool faster, and are easier to gift or pull out as needed.

Ways to Use it

If you’d use a fancy spread or pesto, it’s worth a try.

• Spread bread slices with goat cheese and put a dollop of tomato jam on top
• Layer into a fancy sandwich or panini
• Put on top of grilled pork chops or chicken
• Make a cheese board with whole wheat crackers and sharp cheddar

Troubleshooting

Printable Recipe