Homemade Tomato Jam
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.
Servings: 16 tbsp
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
Serving: 1tbsp | Calories: 60kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.02g | Sodium: 149mg | Potassium: 140mg | Fiber: 1g | Sugar: 14g | Vitamin A: 475IU | Vitamin C: 9mg | Calcium: 6mg | Iron: 0.2mg
