Summer Tomato Jam is here just in time to use up the bumper crop of tomatoes that might be taking over your garden. When tomatoes are in season and bursting with so much frickin’ flavor, this jam will come in super handy.
Well shoot, it’s been a hot minute since I’ve shared a recipe here on the blog. Lemme level with you: during the summer, I have almost zero urge to cook. The kitchen’s a bajillion degrees thanks to our 1940s-era stove that heats up the whole house…even when it’s not on. Plus, I crave cold salads and random stuff thrown together on a plate. Not exactly blog-worthy stuff.
Plus, I’ve been busy working on the edit’s for next year’s book, and working on the new website. We’re in the visual branding – i.e. logos and colors – stage so I took a couple weeks off from posting recipes to catch a breather. Whew! So many awesome changes coming up.
What is Tomato Jam?
It probably sounds kind of weird, right? Jam is usually associated with sweet things like fruit, but it can be used for savory things (like my Bacon Jam)!
Basically, tomato jam is made when you reduce fresh tomatoes down with sugar and spices until it reaches a jam-like consistency. The amount of sugar in most tomato jams is pretty shocking, so I toned it down a little and used coconut sugar instead of refined white sugar.
Yes, coconut sugar is still sugar, but without some sweetness, this ends up being more like a thick savory tomato sauce than a jam. If you’re worried about it, start with half cup of coconut sugar and go from there. Or, you could try a liquid sweetener like honey but be advised: I wouldn’t sub 1:1 or it will end up too sweet.
Here’s What You Can Do with Tomato Jam
Use this Summer Tomato Jam like any other spread.
It’s great on homemade flax bread (I use this recipe because y’all know I don’t bake often). Or try making avocado toast with said flax bread, fresh avo, tomato jam, and a poached egg.
You could use it as a special topping in the middle of some Super Creamy Instant Pot Hummus.
Or maybe spread it on top of a warm slice of frittata.
How Long Does Tomato Jam Last In the Fridge?
My recipe for Summer Tomato Jam has a lot less sugar than most recipes out there, and it doesn’t involving any canning. All that means it can’t be kept at room temperature, and it’s not going to last for months in the fridge.
You can keep this tomato jam for a couple weeks in the refrigerator. Or, you can freeze a portion if you can’t eat it that fast.
Summer Tomato Jam (Paleo, Gluten-Free)
Summer Tomato Jam is a perfect way to use up the bounty of fresh garden tomatoes. It's the perfect blend of sweet and savory with a little spice for good measure. Spread it on gluten-free toast and top with an egg for a delicious breakfast bite. Paleo and gluten-free.
- 1 lb cherry tomatoes
- 3/4 cup coconut sugar
- 1 inch fresh ginger peeled, grated
- 1 cinnamon stick
- Pinch sea salt
- 1 lime zest and juice
In a food processor, coarsely pulse the cherry tomatoes about 4-6 times until they look roughly chopped. Or, roughly chop the tomatoes with a knife. Pour the chopped tomatoes into a medium skillet.
Mix in the coconut sugar, ginger, cinnamon stick, and salt.
Bring to a boil, then reduce to a simmer over low heat. Cook and stir until most of the water evaporates and the mixture takes on a jam-like consistency. This may take 45 minutes or more. Be patient! If you crank up the heat, the mixture will burn.
Remove from the heat, stir in the lime zest and juice, and cool. Refrigerate in a covered container for up to 2 weeks.
If you're concerned by the amount of coconut sugar, start with 1/2 cup and taste as you go.
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