Savory Tomato Jam

This culinary renaissance offers a perfect balance of sweet and savory that elevates everything from gourmet burgers to artisanal cheese boards. Unlike commercial ketchup, this homemade savory jam allows you to control every ingredient while creating complex flavor profiles.

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Course: Condiment

Cuisine: American

Keyword: Tomato Jam, Savory Jam, Tomato Condiment, Burger Topping, Cheese Board

Prep Time: 20

Cook Time: 1 30

Total Time: 1 50

Servings: cups

Calories: 75kcal

Equipment

Heavy-bottomed saucepan
Wooden Spoon

Ingredients

2 pounds ripe tomatoes preferably Roma or plum varieties
1 cup brown sugar light or dark based on preference
2 tablespoons apple cider vinegar substitute with balsamic for deeper flavor
1 small yellow onion finely diced (about ¾ cup)
2 cloves garlic minced
1 tablespoon fresh ginger grated
1 teaspoon salt
1/2 teaspoon red pepper flakes adjust to taste
1 tablespoon lemon juice fresh is preferable
1 teaspoon ground cumin
1/2 teaspoon cinnamon
2 tablespoons olive oil

Instructions

Wash tomatoes thoroughly and remove cores. For a smoother jam, you can remove the skins by scoring an "X" at the bottom of each tomato, blanching in boiling water for 30 seconds, then immediately plunging into ice water - the skins will slip off easily. Chop tomatoes into ½-inch pieces, collecting all juices.
Heat olive oil in a heavy-bottomed, wide saucepan over medium heat. Add diced onions and cook until translucent, about 5 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant but not browned.
Add chopped tomatoes with their juices to the pot along with brown sugar, vinegar, salt, red pepper flakes, cumin, and cinnamon. Stir to combine thoroughly, ensuring all sugar granules dissolve into the mixture.
Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered, stirring occasionally to prevent sticking, for about 1 hour and 15 minutes. As the mixture reduces, stir more frequently to prevent scorching.
Remove from heat and stir in lemon juice. Taste and adjust seasonings if needed – a pinch more salt or an extra squeeze of lemon can brighten all the flavors. The jam has reached the right consistency when it coats the back of a spoon and running your finger through it leaves a clear path.

Notes

This savory jam will keep in an airtight container in the refrigerator for up to 3 weeks. For longer storage, process in sterilized canning jars using the water bath method for shelf stability of up to 1 year.

For a lower-sugar version, reduce brown sugar to ⅔ cup and add 2 tablespoons of maple syrup for depth of flavor.

The jam can also be frozen in ice cube trays, then transferred to freezer bags for convenient portion control – simply thaw what you need for individual servings.

Nutrition

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