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My Homemade Tomato Jam is sweet, tangy, a little spicy, and totally addictive. It’s the kind of recipe that turns a humble Roma tomato into a condiment you’ll be sneaking onto everything—from panini to cheese boards to grilled meats. And the best part? It’s so easy to make that you’ll wonder why you haven’t been doing it for years.
This simple stovetop Homemade Tomato Jam uses peak-season tomatoes, sugar, a bright hit of lemon, and a kick of Calabrian chili paste to create a thick, glossy spread. It’s equally at home on a crusty piece of bread or as a luxe topping for grilled chicken. Bonus: it stores beautifully in the fridge, so you can spoon it onto meals all week long.
❤️ Why You’ll Love My Homemade Tomato Jam
🍅 It’s a no-fuss recipe—just chop, simmer, and stir.
🍅 It’s the must-have summer condiment! It hits all the flavor notes: sweet, savory, tangy, and spicy.
🍅 It’s endlessly versatile (trust me, you’ll keep finding excuses to use it).
🍲 Ingredients
Tomatoes are obviously the star in this Homemade Tomato Jam, but the supporting cast deserves credit, too!
🍅 Roma tomatoes: Meaty, low-moisture tomatoes that cook down into the perfect jam texture.
🍋 Fresh lemon juice: Adds brightness and balances the sweetness.
🌶 Calabrian chili paste: Brings just enough heat to make things interesting.
🍃 Dried parsley: A subtle herbal note that rounds out the flavor.
🧂 Salt & pepper: Because even the best tomatoes need a little help to shine.
🍯 Sugar: Creates that luscious jammy consistency and caramel-like flavor.
👩🍳 How to Make Homemade Tomato Jam
Prepare the tomatoes: Start by coring and chopping your Roma tomatoes—yes, you can leave the skins on; they break down beautifully.
Reduce and thicken: Add them to a medium skillet with sugar, lemon juice, Calabrian chili paste, dried parsley, salt, and a few cracks of pepper. Bring the whole mix to a boil, then lower the heat to a simmer. Let it bubble away for about 30 minutes, stirring occasionally. Once the tomatoes have softened, grab a potato masher and smash them into a rustic, chunky texture. Keep simmering for another 15 minutes until the mixture is thick enough that your spoon leaves a clear trail across the bottom of the pan.
Store: Let it cool, then transfer to an airtight container. Try not to eat half of it before it gets to the fridge.
🪄 Tips and Tricks
- Don’t skip the fresh lemon juice. Lemon juice has citric acid which activates the pectin in the fruit. Pectin is what thickens jams and jellies.
- Use ripe, in-season tomatoes for the best flavor.
- Taste as you go—tomatoes vary in sweetness, so you may want more or less sugar.
- Don’t rush the simmer; slow cooking develops the deep, jammy flavor.
Variations
This Homemade Tomato Jam is easily customizable to your preferences and taste. Just don’t skip the lemon.
- Spice things up! Skip the chili pepper and add a teaspoon of smoked paprika, cumin, ginger, or cinnamon.
- Add fresh herbs! Stir in fresh basil at the end for an herbal twist.
- Swap cane sugar for brown sugar for a richer, deeper flavor
Substitutions
- No Roma tomatoes? Use cherry tomatoes for a brighter, sweeter jam.
- Out of Calabrian chili paste? Red pepper flakes work in a pinch.
- Vegan? You’re all set—this recipe is already plant-based.
How to Use Homemade Tomato Jam
- 🥪 Amp up your lunch: Spread Homemade Tomato Jam on a grilled cheese sandwich for an upgrade.
- 🥯Take your appetizers to the next level: Pair it with goat cheese on crostini for an easy appetizer.
- 🍗 Dinner upgrade: Spoon over roasted chicken or grilled salmon for a quick glaze.
- 🍶 Mix it into your favorite vinaigrette for a touch of sweetness!
- 🍰 Sweet and Savory dessert: Add it to the top of cheesecake for an unexpected sweet twist!
👝 How to Store Leftovers
Store your Homemade Tomato Jam in a sealed mason jar in the refrigerator for up to 7 days. For longer storage, freeze in small containers for up to 3 months.
🤔 Common Questions
Can I can this tomato jam?
Say that 3 times super fast! The answer is yes, but you’ll need to follow proper water bath canning methods to ensure it’s shelf-stable.
Can I make it less sweet?
Absolutely—just reduce the sugar and cook it down a little longer to maintain the texture.
Is it spicy?
It has a gentle heat, but you can always adjust the chili paste to your preference.
Homemade Tomato Jam
Ingredients
- 2 pounds Roma tomatoes, cored and chopped
- 1 cup cane sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Calabrian chili paste
- 1 teaspoon dried parsley
- 1 teaspoon salt
- pepper to taste
Instructions
- Add all of the ingredients to a medium-sized skillet and stir to combine.
- Bring to a boil, then reduce to a simmer. Let simmer, stirring occasionally, for 30 minutes.
- Use a potato masher to break down the tomatoes, then continue to simmer until the mixture has thickened to the consistency of jam (about 15 minutes), or until the jam drags when you run a wooden spoon through it.
- Remove from heat and let cool to room temperature, then transfer to an airtight container and store in the refrigerator for up to a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can i process this for shelf safe storage for gifts? Do you have dir tions? Like any jam? No chili paste so how much red pepper flakes? A lil heat sounds great.
Thx, looks yummmmmmy
Hi Cat,
You can absolutely can this jam like you would other jams. Here is a good guide for canning with a water bath https://www.thespruceeats.com/guide-to-water-bath-canning-1327461
Regarding the chili flakes, add a teaspoon of red pepper flakes should be comparable, but I suggest taste and adjusting to your personal preference.
Fantastic work of art . Loved the page designe and of course the well detailed recipe 🪷🙏🏻
Can you can the tomato jam TONEAT THROUGHOUT THE YEAR?