Got a surplus of summer tomatoes? Don’t let them go to waste! Transform those juicy, vibrant gems into the most incredible sweet and savory tomato jam. Think of it as a sophisticated, grown-up ketchup or a luscious, chutney-like spread. It’s ridiculously easy to make (hello, microwave!) and is the perfect partner for everything from cheese boards and savory scones to your favorite sandwiches. Get ready to elevate your condiment game!
Ingredients
• 750g / 1.65 lbs ripe tomatoes, roughly chopped (about 6 large)
• 2 tbsp white wine vinegar
• 1 tbsp sea salt, plus more to taste
• 250g / 1 1/4 cups caster sugar, plus more to taste
• 2 tsp tomato purée / tomato paste
Instructions
1. In a large, microwavable bowl, combine the chopped tomatoes, white wine vinegar, and sea salt. Cover loosely with a microwave-safe plate or lid.
2. Microwave at full power (based on 800W) for 10–15 minutes, stirring every 5 minutes, until the tomatoes are completely soft and broken down.
3. Carefully remove the bowl from the microwave. Add the caster sugar and tomato purée, then use a hand-held immersion blender to blitz the mixture to a smooth consistency.
4. Return the bowl to the microwave, uncovered. Cook for a further 25–30 minutes, stirring every 5 minutes, until the jam has thickened significantly. The long cooking time is essential to reduce the water from the tomatoes.
5. To test if it’s ready, place a small spoonful of jam onto a chilled plate. If it doesn’t run when you tilt the plate, it’s done.
6. Taste the jam and add more salt or sugar if you feel it’s needed. Allow it to cool slightly.
7. While still warm, carefully pour the jam into a 600ml sterilised jar (or two smaller jars). Seal immediately. The jam will keep for up to a month in the fridge once opened.
8. Stovetop Method:* If you don’t have a microwave, combine all in a heavy-based saucepan. Cover and cook for 5 minutes. Remove the lid and continue to cook, stirring frequently, until thick and it passes the chilled plate test. Blend with a hand-held blender for a smoother texture.
Nutritional Information
• Serving Size: 1 tbsp
• Calories: approx. 35 kcal
• Sugar: approx. 8g
• Sodium: approx. 150mg
• Please note that this is an estimate and can vary based on the specific and portion sizes used.
Pro Tips
• For the richest flavour and colour, use ripe, in-season vine tomatoes like Roma or plum varieties.
• Keep a small plate in the freezer before you start. To test if the jam is set, drop a small spoonful onto the cold plate, wait 30 seconds, then push it with your finger. If it wrinkles, it’s ready.
• Add a pinch of chilli flakes, a sprig of thyme, or a star anise during the initial cooking stage for a delicious flavour twist.
• To easily sterilise jars, wash them in hot, soapy water, rinse well, and place them upside down in an oven at 140°C / 275°F for at least 10 minutes.
FAQ
Q: Is this tomato jam recipe vegan friendly
A: Yes, this tomato jam is naturally vegan. All the ingredients—tomatoes, white wine vinegar, sea salt, caster sugar, and tomato purée—are plant-based, making it a perfect spread for vegan cheese boards, sandwiches, and more.
Q: What can I serve this vegetarian tomato jam with
A: This versatile jam is a fantastic partner for many vegetarian dishes. Serve it on a cheese board, spread it on savory scones, use it in your favorite sandwiches, or enjoy it as a sophisticated, chutney-like condiment with veggie burgers.
Q: How long does this homemade tomato jam last in the fridge
A: When stored in a properly sterilised jar, this tomato jam will keep for up to one month in the fridge after it has been opened. Sealing it while it’s still warm helps ensure its freshness.
Q: Can I make this tomato jam on the stovetop instead
A: Absolutely. If you don’t have a microwave, simply combine all ingredients in a heavy-based saucepan. Cover and cook for 5 minutes, then remove the lid and continue to cook, stirring frequently, until it’s thick and passes the chilled plate test.
