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Tuesday, June 17

Sweet Tomato Jam is My New Favorite


A few weeks ago my parents were staying at the Hyatt Regency Huntington Beach (the same hotel we stayed at a few years ago and LOVED). My mom was a head honcho for a work meeting they were holding at the hotel, so the Hyatt delivered a cheese and charcuterie tray to the room as a gift. Lucky for my mom we were all there to help her eat it! (Don’t worry, we left her a few bites.)

recipe for tomato jam from @janemaynard |

On the tray was a jar of sweet tomato jam. Between the six of us, the jar was empty by the end of our snacking and, ever since that day, I’ve been thinking about that tomato jam. Then my friend Gaby mentioned on social media that she was going to do a bruschetta bar for a party, which I then decided to do for my lip sync battle party last Friday night, giving me the perfect excuse to finally try a sweet tomato jam recipe myself.

recipe for sweet tomato jam from @janemaynard | thisweekfordinner.comrecipe for sweet tomato jam from @janemaynard |

Not to brag, but the tomato jam I made was just as good as what we had at the Hyatt. And thank goodness since I pretty much constantly crave it now.

The recipe is really simple but oh-so-scrumptious. The only labor-intensive part of the process is prepping the tomatoes, which isn’t hard, just a little time consuming. But it is WORTH IT. And, for those of you into canning, tomato jam can be canned, although you may want to follow the original recipe on Epicurious that has twice as much sugar and, therefore is more conducive to preserving. (Thanks to commenter Alice and my friend Aimee for input on this!)

recipe for sweet tomato jam from @janemaynard |

So, what is tomato jam good for anyway? Everything! It’s a great topping for bread and pairs beautifully with all kinds of cheeses. It’s also a great condiment for just about anything – sandwiches, burgers, whatever your heart desires! It’s sweet but with a savory flavor to it. It’s basically pure deliciousness.

recipe for sweet tomato jam from @janemaynard |

I found the recipe on Epicurious but cut waaaaaaaay back on the sugar. My jam was still super sweet so I can’t even imagine what their recipe would taste like! ;)

5.0 from 2 reviews
Tomato Jam
Prep time
Cook time
Total time
Adapted from Epicurious
Recipe type: Appetizer
Serves: 2 cups
  • 4 pounds plum or heirloom tomatoes (I used a variety of heirlooms, all different colors!)
  • ¾ cup sugar
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ⅛ teaspoon paprika (smoked paprika if you have it)
  1. Bring a large pot of water to a boil. Make an ice bath in a separate bowl and set to the side. Drop the tomatoes into the boiling water in batches, boiling for about 1 minute. Remove tomatoes from the boiling water and place directly in the ice bath. Remove the skins by hand right in the ice water, leaving the skins in the water. I would empty the ice water bowl between batches. By removing the skins in the ice water bowl you cut down on some serious messiness in the kitchen!
  2. Cut the tomatoes in half crosswise, seed them, then chop into pieces.
  3. Place chopped tomatoes in a large pot. Mix with sugar and stir well. And let stand at room temperature for about 10 minutes, stirring occasionally.
  4. Bring tomatoes and sugar to a boil over medium-high heat and let cook for 15 minutes.
  5. Add salt, pepper and parika and cook until thickened, about 10-15 more minutes.

This post was sponsored by Q Squared NYC. Pictured: The Heritage Small Bowl and the Cool Montecito Tapas Plate. I am as addicted to my Q Squared Dishes as I am to this tomato jam, by the way!



  1. Delish!! Perfect for summer snacking.

  2. This looks so good, I need to try this asap for my hubby. He would go crazy for this. Love the dishes in the photos.

  3. I wanna put this yumminess on everything that I make this summer!

  4. 4
    Alice E

    My mom used to make tomato preserves, but they had lemon slices also. They were made with the small yellow pear tomatoes. Haven’t had them in decades.

    If you reduced the sugar, then it probably shouldn’t be canned. One of the reasons jam and jelly recipes can be canned easily is all the sugar. With reduced sugar and no lemon juice or other acid added, I would hesitate to can this.

    • thank you so much for your input on this! I really appreciate it, going to make a note in the post!!

      your mom’s tomato preserves sound wonderful, btw! :)

  5. 5

    Looks SO good! I adore bruschetta so I’m sure I would love this just as much!

  6. 6
    Rachel U

    looks so yummy!! i really want to make this.

  7. 7

    I love tomato jam! The color on that is gorgeous!

  8. I am making my second batch right now. I love this jam and so does my family. It’s good on everything, even tater tot hotdish!! :) Thank you for sharing it!

  9. I went to the epicurious website to get the original recipe but there are three, which one is it?

  10. 10
    Kelly Palma

    How long will the sweet tomato jam stay? I am sure it is eaten up immediately, just wondering for the holidays if I can make it ahead of time (1 week… 2 weeks?)

    • it will for sure stay for 1-2 weeks! it might even last a month, but I would do a quick taste and check for mold at that point. but you should be safe for sure with 2 weeks – I know I had some for that long once.

  11. 11
    Karen Kay

    I freeze all of my jams and preserves. Be sure to leave the headspace for expansion in the freezer.

  12. 12

    I ate at a restaurant inside of Nordstrom’s yesterday and I had an amazing appetizer that featured a mason jar layered with ricotta, pesto and topped off with a sweet tomato jam sprinkled with bits of basil. It was served with toasted crostini drizzled in olive oil. It was beyond delicious so I knew that I would have to find a sweet tomato jam recipe to duplicate this dish or I’d have to carve time out of my busy schedule to accommodate frequent trips to Nordstrom. I’ve found the jam recipe here on this site and I can’t wait to recreate this appetizer!

    • Marlene

      I had the same app at Nordstrom and have been craving it ever since. The waitress said they would email the recipe if contacted or it may be in their cookbook.

  13. 13

    My jam is delicious but not very thick. Is it supposed to be that way? Thanks!

    • wellll….the juice around the tomatoes isn’t necessarily thick, but there shouldn’t be tons of juice. I would suggest two things – simmer the sauce longer to try to cook off more of the fluid. and if you really want it to seem thicker, maybe mix a bit of cornstarch with cold water and add that in while it’s simmering – I wouldn’t do much, but that will thicken the juices up a bit without affecting flavor. I hope this is helpful!!!

  14. 14

    Thank you for your comment. Although I wasn’t sure if it should be thicker, it was wonderful when I layered it in a jar with Ricotta, topped with Basil Pesto and then topped with the jam. I think I liked your jam better than the one at Nordstroms, which was a tad sweet. Love the smokey flavor of your recipe. Blessings!

  15. Loved it will cut down on sugar next time

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