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Tomato jam recipe

Home-made Tomato Jam

This tomato jam recipe is perfect for an elevated BLT, amazing deviled eggs, or to accompany a light roasted salmon.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 87kcal
Author Julia Day


  • 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


Calories: 87kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 241mg | Fiber: 2g | Sugar: 16g | Vitamin A: 645IU | Vitamin C: 25.9mg | Calcium: 21mg | Iron: 0.4mg