This tomato jam recipe is delicious, versatile and incredibly easy to make!
I never thought I’d like savory jam recipes. When I think of jam, I always think of sweet berry goodness to eat in the morning as I’m sure most other people do.
But from the moment I tried savory jams I was hooked. Because I’m a raging lunatic for anything savory and sweet. There’s something about savory and sweet that is like the *ultimate* treat for me. Tomato jam, onion jam, bacon jam, you name it – I’ll eat it all.
What I love specifically about this tomato jam recipe is that it has so many different uses, more so in my opinion than other savory jams. This is SO great on a BLT, makes deviled eggs taste like heaven, and is delicious on top of a basic roasted salmon. It’s also amazing on biscuits with butter and one of the best accompaniments on a cheese platter.
This is part of my candied bacon deviled eggs recipe, which, by the way, is amazing. This jam actually keeps the skin on the tomatoes, so if you don’t like the skin, then peel before making!
P.s. these little jars are so great to use for small batch jams and sauces! You can find them here. They’re the perfect size and I think they’re a little better than Weck jars for this purpose.
Home-made Tomato Jam
This tomato jam recipe is perfect for an elevated BLT, amazing deviled eggs, or to accompany a light roasted salmon.
- 1 tsp olive oil
- 1/2 medium onion
- 5 roma tomatoes
- 1/4 cup sugar
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/2 lemon zested
- 1/2 lemon juiced
- salt and pepper to taste
chop the onion and tomato, discarding the middle seeded portion of the tomato
heat a saucepan over medium heat and add olive oil. Once hot, add in onion and cook until translucent
Add tomato, sugar, ginger, cinnamon, salt and pepper and bring to a boil. Once it comes to a slow rolling boil, turn to low and cook down for approx 20 minutes.
Add lemon juice and zest and cook for an additional 15 minutes or until mixture sticks together and no liquid is left in the pan