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Tomato Jam (Sweet & Savory)


Tomato Jam? That might seem odd, but think of this as a condiment that adds an extra layer of flavor to many dishes. It's great on seafood, too. I made this recipe when I had a dish, at a local restaurant, that had a lemon-rosemary grilled chicken, served on risotto cakes with a dollop of tomato jam. I loved it so much, that I went home to figure out how to make it myself. I think I succeeded! For example, place a mound of this on seasoned grilled chicken. Delicious!

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Rate this recipe 4.2/5 (24 Votes)


  • 2 pints small tomatoes (cherry and/or pear)
  • 2 tsp coarse salt & a few twists of the pepper mill
  • 1/4 cup brown sugar (can increase, up to 1/2 cup, if you like it sweeter)
  • 1/4 cup apple cider vinegar
  • 1 small onion, chopped
  • 1 Tbsp. sugar
  • 1/8 tsp. red pepper flakes
  • 1-1/2 cups water (or enough to just cover the tomatoes)
  • juice of 1/2 lemon
  • 1-1/2 tsp dried thyme


Preparation time 15mins
Cooking time 45mins
Adapted from


Step 1

Wash tomatoes and drain.
Add tomatoes to a pot and season with salt & pepper.
Add the sugasr, vinegar, onion and red pepper flakes.
Add approximately 1-1/2 cups water, or enough to just cover the tomatoes.
Add the juice of 1/2 lemon and thyme (can use fresh, if desired, but double the amount)
Bring the mixture to a boil, then reduced to a low simmer.
Allow to reduce until thickened, and most of the water has evaporated--time varies between 20-30 minutes, possibly more. Just watch it carefully so that it doesn't dry out and burn.
Can be stored in an airtight container for a couple of weeks.


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