Savory Tomato Jam is made with fresh tomatoes, hot honey, and balsamic vinegar. Easy to make with no pectin. You just need a little time and patience. Use it as a spread, dip, and more.
If you have tried my Caramelized Onion Jam, you will certainly want to add this to your list of things to make.
Do you have a bumper crop of tomatoes? Do you call it a fruit or a vegetable? However you slice it, there are lots of delicious ways to enjoy all the wonderful tomato varieties.
Here are a few of our favourites:
- Simple Roasted Tomatoes – perfect for freezing and using in sauces, stews soups, and more all winter long.
- Cheese and Tomato Sandwich – the classic is always a hit for lunch or dinner.
- Homemade Bruschetta – so much better than store-bought, and so easy to make.
- Puttanesca Sauce – calling all pasta lovers, this is so good.
This recipe for tomato jam is a must-try for sure. In fact, I think this is our new favourite condiment.
RECIPE and INSTRUCTIONS for homemade tomato preserves can be found at the bottom of this post.
Tomato Jam Recipe Needs:
- fresh tomatoes
- balsamic vinegar
- fresh rosemary
- fresh thyme
- smoked sea salt
- olive oil
- hot honey
- black pepper
For some great substitutions and tips, keep reading.
Making Savory Tomato Jam Is So Easy
This is not hard, it just takes time. Pick a day you don’t have to rush, I promise it is worth the effort. Once you taste this gourmet savory jam, ketchup takes a back seat.
Full instructions can be found in the recipe card below.
- Wash and chop the tomatoes.
- Place in a sieve and squeeze out some of the excess liquid.
- Add to a pot, and bring to a boil.
- Add the seasonings and simmer.
- After about 90 minutes, it should have a rich and thick consistency.
- Mash (or not, it’s up to you).
- Cool and place into a clean jar.
- Ready to use in so many delicious ways.
Packed with lots of flavour from the rosemary and balsamic, and a touch of spicy heat, you will want to slather this thick, savory jam on everything.
Tomatoes – Any variety will do. I did not peel them or seed them. As I mentioned, if they are very watery, squeeze out the excess in a wire sieve. This may not be necessary if you are using small or Roma tomatoes.
Balsamic Vinegar – I used maple-flavoured balsamic for this jam recipe. You can use plain or another flavour if you wish.
Fresh Herbs – If you don’t have access to fresh herbs, you can replace them with dried ones. You will have to adjust the amount. I would try ½ – 1 teaspoon as dried herbs are much stronger in flavour.
Smoked Sea Salt – Adds a nice flavour, but regular salt will work too.
Hot Honey – I love using this in recipes. Sweet with heat. Regular honey works. Pair it with some chili flakes to get the heat.
Storage – Always store in the fridge. It will last 2-3 weeks. You can also freeze it for 6 months or more. If you really are ambitious, this can also be canned using a water bath for longer storage.
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Ways To Use Old-Fashioned Tomato Jam
This jam is so versatile, that you will always want some on hand.
- Spread it on burgers, sandwiches, hot dogs, and more.
- Topping for crackers and biscuits.
- As a dip, or on top of baked brie.
- Perfect for charcuterie boards.
- Add to soups.
Looking for more great-tasting homemade condiments? Give these a try:
- Pickled Red Onions
- Pickled Zucchini Ribbons
- Garlic Scape Relish
- Tartar Sauce
- Mint Chutney
- Tzatziki Sauce
Savory Tomato Jam
- 2 pounds fresh tomatoes (any variety will work)
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh rosemary (chopped)
- 1 teaspoon fresh thyme (chopped)
- ½ teaspoon smoked sea salt
- ¼ teaspoon black pepper
- 2 cloves garlic (diced)
- 2 teaspoons hot honey
- 1 ½ tablespoons olive oil
- Wash and cut/chop tomaotes into large chunks.2 pounds fresh tomatoes
- Place in wire sieve and drain out excess liquid. Depending on the tomatoes, this may not be necessary.
- Measure the seasonings and set aside.
- Chop the rosemary, thyme and garlic.
- Heat oil in a heavy bottom pot.1 ½ tablespoons olive oil
- Add chopped tomatoes and bring to a boil.
- Add all of the seasonings and mix well.2 tablespoons balsamic vinegar, 1 tablespoon fresh rosemary, 1 teaspoon fresh thyme, ½ teaspoon smoked sea salt, ¼ teaspoon black pepper, 2 cloves garlic, 2 teaspoons hot honey
- Reduce heat, and simmer for 1 – 1½ hours until all the liquid is absorbed, and the consistency of the tomatoes are thick. STIR OFTEN.
- Remove from heat.
- Mash with a potato masher if you would like the jam to have a smoother texture.
- Allow to cool, and place cooked jam in a clean glass jar.
- Store in fridge until ready to use.