Homemade Tomato Jam

by Jenn on September 18, 2011

in Dairy Free,Dips and Sauces,Gluten Free,Vegetarian


Homemade Tomato Jam

The end of Summer is upon us – some people I’m sure will be reminiscing about times at the beach or picnics and bbqs in the sun with friends, fruits and vegetables from their gardens and holidays.    I am reminiscing about my travels to Germany, Spain, France, and great hikes in the Alps, along with some gorgeous produce in our local markets. This was for sure the year of apricots and berries en Suisse, and we enjoyed all of it that we could.  But I’m not thinking back on Summer with too much sadness, for there is so much to look forward to in the coming Fall – the produce is far from done yet, instead there is just a new set of gorgeous food to enjoy – pruneaux, grapes and mushrooms, chestnuts, squash – I love seeing how all the foods cycle throughout the seasons.  The markets provide endless fascination of inspiration and flavor.

Another thing I love about the coming Autumn? The sunsets are at a much more manageable hour of the day – a leisurely 7 am on the weekend and the entire Lac Léman (Lake Geneva) lights up in color.

Sunrise on Lac Léman

It also means the sun will be setting sooner, and not too long from now we’ll be able to see gorgeous sunsets from the mountain tops (and still be able to make it back home on the trains!) – I think about our trip to the Jungfraujoch last New Years and get giddy with excitement :)

But really, I live for the sunrises.  There’s just something so calm and soul filling about them – I love how the sky progresses through its own veritable symphony of colors in grand form every morning, without fail.  Each one that I witness just fills my heart with joy.

Sunrise at Ouchy

Sunrise Colors

The later sunrises full of color also remind me that the vineyards and trees will echo in kind soon… But I’m not totally giving up on Summer just yet.  Those tomatoes still call to me, and in a moment I thought I could preserve Summer by turning some of the market abundance into a delicious sweet & sour tomato jam .  Turns out preserving food means not devouring all the preserved food right after making it, ha.  My husband and I turned 5 lbs. of tomatoes into 2 jars of jam, and within 3 weeks they were both gone. Apparently tomato jam works really well on eggs, on toast, on pasta, on meats, on fish, yeah pretty much everything.

So while Fall is just around the corner, I understand if you’re not quite ready to give up on Summer – maybe preserving Summer in a jar is a great way to keep the fond memories of the long days and warm weather – or maybe it’s just a tasty way to enjoy tomatoes.  To me it’s perfect for both – for welcoming in the coming Autumn, and also to keep lingering memories of a long-lived Summer soon to be past.

Tomato and Sage Water Splash



Sweet & Spicy Tomato Jam

Adapted from White on Rice Couple and Food in Jars
Prep Time: 5 min to chop everything
Total Time: About 2 hrsIngredients:

  • 5 lbs. tomatoes, chopped
  • 1 cup brown sugar
  • 2 chipotles in adobo sauce, finely chopped
  • 2 tsp. ground cumin
  • 1 clove garlic, minced
  • 2 tsp. cinnamon
  • 1 tsp. coriander
  • 1/4 cup white wine vinegar
  • juice of 1 lime
  • salt & pepper to taste
  • your favorite fresh herbs to taste


  1.  Add all the ingredients to a large pot and bring to a boil, then reduce to a simmer.  Let simmer until everything comes together and starts to be like jam. (About 1.5 hrs)
  2. Fill the jam into jars and process according to your favorite canning methods.


Also submitted to – Slightly Indulgent Tuesdays and Gluten Free Wednesdays


Rosa September 18, 2011 at 12:42 am

Beautiful sunset shots! The light is just stunning…

Nice recipe. That jam sounds tasty and looks tempting.



Jenn September 18, 2011 at 12:43 am

Thanks Rosa! Actually they are sunrises 😉

Kathy September 18, 2011 at 5:41 am

Gorgeous photos. The jam sounds delicious!

Jenn September 18, 2011 at 12:18 pm


Zoe September 18, 2011 at 12:02 pm

How lovely! What a fun summer and what traveling! It must be so easy to travel to all those countries from where you are. I just did my own post about summer and autumn, with a deconstructed version of apple pie with lattice cookies, stewed apples, and cinnamon ice cream. Saying hello to autumn, but not quite yet goodbye to summer. :)

Jenn September 18, 2011 at 12:19 pm

Thanks Zoe! Your “deconstructed” pie sounds fantastic!!

EA-The Spicy RD September 18, 2011 at 6:30 pm

I can’t believe I {a huge tomato lover!} have never even imagined to make tomato jam! What a fabulous idea! Yes, sunsets are gorgeous, but at my house I look forward to sunrise the most. We have a lovely view of the San Diego mountains from our bedroom, and I love waking up to beautiful sunrises most mornings (when it’s not completely overcast like today :-)

Jenn September 19, 2011 at 2:37 am

Wow what an awesome view!! Thanks :)

Peggy September 18, 2011 at 11:17 pm

I love sunset shots – and you definitely captured some wonderful ones =)

This tomato jam sounds absolutely delicious, and I have no doubt it would disappear just as fast in my house as it did in yours!

Jenn September 19, 2011 at 2:37 am

Thanks – though actually they are sunrises :)

Jennifer (Delicieux) September 19, 2011 at 2:22 am

Wow, your tomato jam looks SO delicious!!! I adore tomatoes and the idea of tomato jam is just amazing and your photos are making me so hungry!!!

Jenn September 19, 2011 at 2:38 am

Thanks so much Jennifer!

Simone September 19, 2011 at 8:27 am

I’m not sad summer is over either. We didn’t really had a summer anyway so what’s to miss? I love autumn produce too and am looking forward to the coming season! Gorgeous shots Jenn and I love that tomato splash one. Great capture!

Jenn September 19, 2011 at 12:58 pm

Thanks Simone!

meeta September 19, 2011 at 10:39 am

With tomatoes in surplus right now this is perfect! I am a summer girl through and through and while I love autumn produce I dread what lurks behind – dreary winter!

Jenn September 19, 2011 at 12:59 pm

Thanks Meeta – yes Winter does lurk behind… as long as it’s not so rainy this year hopefully :)

Miss Nirvana September 19, 2011 at 9:57 pm

Yum! Your tomato jam looks excellent. I love canning. Canning does help summer last longer. Every year we have a couple items that seem to disappear off the shelves much faster than I expected. This year it was my roasted red bell pepper spread. Who would have thought that roasted red bell pepper spread would be so great? Also, your photography just gets better and better. How did you photograph the shot of the tomato dunking into the water. That shot looks like it took forever to get right.

Jenn September 20, 2011 at 8:21 am

Thanks so much – oh I bet a roasted red pepper spread wouldn’t last very long here either! As for the photo, an explanation can be found on Food Pixels :)

Gen September 19, 2011 at 10:01 pm

This looks delicious, perfect on a good piece of bread. And the photos are stunning, as usual!

Jenn September 20, 2011 at 8:22 am

Thanks so much!

Ishay September 20, 2011 at 1:59 am

Jenn- how crystal clear are these shots!
I’ve enjoyed your description of sunrise filling the soul- I’ve never thought myself a morning person, but your enthusiasm is infectious.
The slow mo shot is exceptional- I was staring at it for almost a minute.
Nice use for the lovely tomatoes.

Jenn September 20, 2011 at 8:22 am

Thanks so much Ishay!!

InTolerantChef September 20, 2011 at 2:01 am

We make a sweeter tomato jam with passionfruit pulp as well, but I love the idea of this more savoury one too. That last photo is a stunner! Well done, you must be so pleased with it!

Jenn September 20, 2011 at 8:23 am

Thanks!! Oh I like your idea of adding in some passionfruit, yum :)

Móna Wise September 20, 2011 at 12:36 pm

That tomato jam looks so rich and inviting.
And the splash looks amazing and so clear.
Beautiful as always Jenn.

Jenn September 20, 2011 at 8:13 pm

Thanks Móna!

Jenna @ Newlyweds September 20, 2011 at 8:02 pm

Wow this recipe and your photos are so beautiful! I am so trying that tomato jam recipe. I am pinning this now.

Jenn September 20, 2011 at 8:13 pm

Oh thanks!

Nishi September 21, 2011 at 8:18 am

Hi jen, Iwanteed to congratulate you for winning the food pixels contest. I know how difficult it is to capture a splash. I was a total messwhen I was shooting the mojito. You captured that splash to perfection.

Jenn September 21, 2011 at 8:34 am

Thanks so much!!

abi September 22, 2011 at 5:23 am

Wow i absolutely love your last photo, tomato submerging in water Wow Amazing!!! heading to read your photography tutorial.

Jenn September 22, 2011 at 8:16 am

Thanks Abi!

kankana September 22, 2011 at 9:53 pm

As much as I don’t want the summer to go … I think I am ready now :)
I love anything with tomato and this jam looks delicious and those photos are so beautiful.

Jenn September 22, 2011 at 11:17 pm

Thanks !!

Alison September 27, 2011 at 4:02 am

Wow, Jenn, great pics! I love the one of the tomato in water! Amazing!

Jenn September 27, 2011 at 7:56 am

Thank you :)

Kelsey September 29, 2011 at 7:57 pm

Jenn, this looks like something Michael and I would just love. We’ve had delicious tomato jam at a local restaurant and commented on how much we loved it. I am so happy to see this recipe so I can make some of my own. I’m putting it on my list for the weekend!

Jeanne @ CookSister! October 6, 2011 at 4:43 pm

Oh I have such photograph envy when I see your shots ;o) That one of sunrise with the boats in the marina just knocks my socks off. I have to say, there is something about sunrise and sunset in the montains that is indescribably beautiful – soul-filling is the right description.

I made a huge batch of green tomato jam last year with tomatoes that did not ripen in our cold Fall and it turned out FABULOUSLY. It realyl is an easy way to preserve summer in a jar!

Was that final photo taken with a strobe?? Utterly impressed, young lady! :o)

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