recipe of tomato jam
The Best recipe of tomato jam
I love that it’s versatile—great for everyday meals or special occasions. My family uses it on sandwiches, in salads, or even as a glaze for roasted veggies. It’s also a great way to use up fresh tomatoes, whether they’re from the garden or just picked at the market. And since it’s made with just a few ingredients, it’s budget-friendly too. It’s that kind of recipe that feels like a little effort, but the payoff is always worth it. Plus, it’s something you can make ahead and store for weeks, so you always have a sweet, tangy fix on hand.
Classic Tomato Jam with Crispy Garlic Bread
A simple, homemade tomato jam that pairs perfectly with garlic bread or toast. The rich, tangy flavor makes it a versatile condiment for sandwiches, pastries, or even drizzled over grilled meats.
🥘Ingredients
- 2 lbs canned tomatoes (or 4 large fresh tomatoes, peeled)
- 3 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp dried oregano
- 1 baguette or ciabatta bread
- 4 tbsp unsalted butter, softened
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
👨🍳Directions
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1
Wash and hull the tomatoes if using fresh. Chop them into roughly even pieces and place them in a large pot. Add sugar, lemon juice, salt, and oregano. Stir to combine. -
2
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20–25 minutes, stirring occasionally, until the tomatoes break down into a thick jam. -
3
For the garlic bread, slice the baguette lengthwise and brush both sides with softened butter. Mix minced garlic and parsley into the butter, then spread it evenly over the bread slices. Place on a baking sheet and bake at 375°F for 10–12 minutes until golden. -
4
Let the jam cool completely before serving. Store in an airtight container in the refrigerator for up to 2 weeks.
🔧Equipment
- Large pot
- Wooden spoon
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Tomato Jam with Crispy Garlic Bread Works
❓ Frequently Asked Questions About Tomato Jam with Crispy Garlic Bread
1. How long does it take to make this tomato jam?
This tomato jam typically takes 4 to 6 hours to cook, depending on the size of your tomatoes and the thickness you prefer. For a thicker consistency, you may need to simmer it longer, while a thinner jam can be achieved by reducing it for less time.
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2. Can I use canned tomatoes instead of fresh ones?
Yes, you can substitute canned crushed or diced tomatoes (about 4 cups for every 4 cups of fresh tomatoes). Rinse and drain them well to remove excess liquid before adding to the pot.
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3. What if I don’t have a heavy-bottomed pot?
A heavy-bottomed pot helps distribute heat evenly, but a thick, nonreactive pan (like stainless steel or cast iron) will work too. Just stir frequently to prevent sticking, and avoid overheating.
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4. How do I adjust the sweetness if I don’t have sugar?
If you’re short on sugar, you can use honey, maple syrup, or even a small amount of brown sugar (about ¼ to ½ cup). Adjust gradually—start with less and taste as you go.
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5. Can I freeze this jam for later?
Yes, you can freeze it in airtight containers for up to 6 months. Let it cool completely before transferring to freezer-safe jars, leaving a little headspace to avoid cracking.
