Tomato jam is my jam. It is what I reach for to add to sauces, dips, pasta, sandwiches. And today, I’ll share this sweet and spiced tomato jam I love making.
This sweet and spiced tomato jam recipe is one of the simplest and best back-pocket sweet and savoury jams I constantly find myself making. Even in the off months when tomatoes are sad and lacklustre, I can’t help myself— I still make it, and it’s still mad good.
The other players fit in so gorgeously — the shallots and lemon keep things lifted and bright while the spices deepen and concentrate the tomato flavour. This is so perfect for topping homemade burgers!
Sweet and Spiced Tomato Jam
- 2 pounds ripe tomatoes assorted colours and sizes
- 2 small shallots diced
- ½ cup brown sugar
- ¼ cup white sugar
- 2 tablespoons apple cider vinegar
- 1-2 teaspoons kosher salt to taste
- 1 teaspoon fresh pepper
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 small red chile seeded and diced
- 1 medium lemon zested and juiced
- Coarsely chop tomatoes, slide them with their juices into a large dutch oven.
- Add everything to the pot.
- Give it all a stir, set over medium-high heat and bring to a boil.
- Turn heat down to medium-low, and allow to simmer with the cover off.
- Stir occasionally for 1 to 2 hours. The jam will be ready when the tomatoes have broken down, almost all the liquid has evaporated, and the consistency is thick and jelly-like. It will still be soft and spreadable.
- Let cool to room temperature, then store in the fridge until ready to use for topping your burgers.