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Tomato Jam Recipe

Yields1 Serving

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. 

 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

Drop the tomatoes into briskly boiling water for 45 seconds.


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


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


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


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


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


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.


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