How To Can Tomato Jam

Tomato jam (also referred to as tomato jelly) is a type of fruit preserve prepared with tomatoes and sugar. … It has been described as “a cross between marmalade and ketchup” (which itself is already closer to a jam than a condiment, due to its already high sugar content).

Preserving tomatoes is a necessity, and so is this tomato jam recipe. Canning ketchup is an extremely long and slow process, however, canning tomato jam is a process which can be achieved in a shorter period of time. This ketchup substitute is delicious and a must have item for every pantry.

Canning ketchup is overrated. The amount of time, effort, and quantity of tomatoes that goes into this preserving project is ridiculous! All this for a few pints? No, thank you! I’ll stick to this tomato jam recipe.

What if I were to tell you there’s something better than canning ketchup? Something much more delicious? Something which takes very little of your time and effort to make, and requires half of the tomatoes needed? A product which is amazing with, well, everything? Burgers, brats, fries, whatever your little heart desires!

What I am offering you is the opportunity to preserve tomatoes by canning tomato jam. This tomato jam recipe is ketchup-y sweet with a bit of ketchup like thickness. And it has a little little kick due to the crushed red peppers. It is everything you will ever want in a condiment. Ketchup? Fa-get-about-it!

Again, forget about canning ketchup. Move your effort and energy into canning tomato relish jam. Go ahead, give it a try. You will not regret making the swap!

Before moving on to the recipe, let me ask you, are you tomato rich? Is your pantry filled with beautiful home canned tomato products? No? Well, let me help you out!

Canning Tomato Jam – Ingredients

This tomato jam recipe makes roughly 5-half pints. For larger batches double the recipe.

• 3 pound Roma tomatoes, chopped
• 1 1/2 cup Honey, or 2 cups organic granulated Sugar
• 1/4 cup bottled Lemon juice
• 1 tbsp freshly grated Ginger
• 2 tsp Red Pepper flakes
• 1 tsp Sea Salt
• 1/2 tsp ground Cinnamon
• 1/4 tsp ground Cumin
• 1/4 tsp Smoked Paprika
• 2 tbsp Apple Cider Vinegar
• 1 box powdered Pectin, optional

Canning Tomato Jam – Equipment

• Large non-reactive Pot
• Ladle
• Jar Funnel
• Air Bubble Remover
• 5 Half-pint
• Steam Canner or Hot Water Bath Canner

Canning Tomato Jam – Instructions

1. In a large, heavy bottom pot (stainless steel or enamel Dutch oven) combine all ingredients.
2. Bring to a boil, continuing to boil for 15 minutes. Reduce heat and simmer until the mixture thickens, this process will take roughly 2 to 2 1/2 hours.
3. For a less chunky jam, use an immersion blender to blend until desired consistency is met. If the mixture becomes to liquidy, continue to cook down until the desired consistency is once again met.

Canning Tomato Jam

1. Begin preparing jars, warming lids, and hot water bath or steam canner.
2. Once the tomato jam has reached the desired consistency, remove from heat and begin filling hot jars. Make sure to leave a 1/4-inch headspace.
3. Wipe rims, add warmed lids, and apply rings to finger tight.
4. The processing time will depend on your altitude, see chart below.
5. Allow jars to rest for 12 hours prior to makings sure the lids have vacuum sealed. Store any unsealed jars in the refrigerator and use as quickly as possible.

Notes – Canning Tomato Jam

1. How long this recipe takes to cook down will depend on the type of tomato being used. Selecting a meaty variety, such as Roma or Plum tomatoes, allows for a nice, thick product. Whereas selecting a heirloom tomato, such as the Brandy Wine, means more liquid and will take longer to cook down.
2. The use of powdered pectin is optional. For a jam like consistency pectin is required.