Tomato Jam Recipe

AuthorSteve Nubie
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We’re used to typically seeing fruits in jams and jellies but there may be something you don’t know.  Tomatoes are not considered to be vegetables but fruits.  Ripe tomatoes have a natural sweetness and when you add sugar the flavor is brought out in a very nice way.  The addition of very thinly sliced lemon gives it a bright, citrus finish. 

This Tomato jam recipe is easy to make in your bread machine assuming you have a dedicated jam and jelly setting.  Many bread machines do.  If you don’t have this setting this jam recipe won’t work.  The Jam and Jelly setting cooks the jelly at a hotter temperature for a longer duration to allow the sugars and sometimes pectin to completely gel before you pour it into canning jars.  All of the other bread settings won’t achieve a higher temperature nor the duration needed to make a jam or jelly. 

Tomato jam is great on regular toast, makes a surprisingly good topping on scrambled eggs and is a very interesting topping for French toast.  It’s terrific on a biscuit or an English muffin and makes for a great change of pace with French fries, hot dogs and hamburgers. 

How to process your jams and jellies in a hot water bath

If you want to extend the shelf-life of your jam or jelly you’ll need to process it.  To do this you’ll need some basic equipment.

PROCESSING EQUIPMENT:

  • 1 large pot with lid capable of holding 3 gallons of water or more
  • 1 ½ gallons of water or enough to cover jars when all jars are immersed in pot
  • Canning jars with lids
  • Jar tongs for removing jars from boiling water plus regular tongs for lids
  • Towel to protect countertop and to dry jars

DIRECTIONS:

  1. Bring the water to a boil in the pot.
  2. Remove the lids from the jars and drop the jars and lids into the boiling water. 
  3. After 5 minutes, carefully remove the jars and the lids and allow to dry on a clean, dry towel.
  4. Spoon the jam into the jars leaving a quarter-inch of headspace at the top of the jar and screw on the lids tightly.
  5. Immerse the jars in the boiling water and cover the pot and boil for 10 minutes. 
  6. Shut off the heat and carefully remove the jars using the jar tongs.
  7. Set the jars on the towel and carefully dab any water sitting on the jar lid.
  8. After 20 minutes, tighten the jars lids. You may need to protect your hands with a couple of dry washcloths to do this.
  9. Check the lids. If they are drawn down towards the jar it means you have a good vacuum seal.  If the lid clicks when pressed down, put that jar in the fridge and eat within 4 weeks.  Otherwise, any processed jams or jellies will keep for up to 6-months in a pantry but refrigerate after opening. 
  10. Label the jars with the type of jam or jelly and record the date it was made.
INGREDIENTS:
 3 pounds of ripe tomatoes
 1 lemon very thinly sliced and deseeded
 1 package of powdered fruit pectin (1.75 ounces)
 4 cups of sugar
DIRECTIONS:
1

Drop the tomatoes into briskly boiling water for 45 seconds.

2

Carefully remove the tomatoes with a slotted spoon and drop them into a large bowl filled with ice-water for 1 minute.

3

Take the tomatoes out one at a time and carefully rub the skin with your fingers. The skins should peel off easily.

4

Cut the top core out of the tomato and then slice them into quarters.

5

Using your fingers, pull out the seeds and gently rinse the tomato pulp under cold water.

6

Once you’ve peeled and deseeded the tomatoes, add all of the ingredients to the bread pan and select the jam and jelly setting.

7

When done, pour the jelly into sterilized jars and refrigerate. Make sure you wipe off any spilled excess from the top or the jars and the sides of the jars before sealing.

8

Refrigerate when done and your jelly should keep for 1 month.

Ingredients

INGREDIENTS:
 3 pounds of ripe tomatoes
 1 lemon very thinly sliced and deseeded
 1 package of powdered fruit pectin (1.75 ounces)
 4 cups of sugar

Directions

DIRECTIONS:
1

Drop the tomatoes into briskly boiling water for 45 seconds.

2

Carefully remove the tomatoes with a slotted spoon and drop them into a large bowl filled with ice-water for 1 minute.

3

Take the tomatoes out one at a time and carefully rub the skin with your fingers. The skins should peel off easily.

4

Cut the top core out of the tomato and then slice them into quarters.

5

Using your fingers, pull out the seeds and gently rinse the tomato pulp under cold water.

6

Once you’ve peeled and deseeded the tomatoes, add all of the ingredients to the bread pan and select the jam and jelly setting.

7

When done, pour the jelly into sterilized jars and refrigerate. Make sure you wipe off any spilled excess from the top or the jars and the sides of the jars before sealing.

8

Refrigerate when done and your jelly should keep for 1 month.

Tomato Jam Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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