Heirloom Tomato Jam

Heirloom Tomato Jam

Homemade condiments and sauces are two things I’m completely obsessed with.  If you were to open up my fridge today, you’d find an assortment of weck jars filled with jams, aioli, mustards, spreads, dippies and dairy products.  And perhaps a jar or two of pickles.  This Heirloom Tomato Jam is my newest addition.  Ripe heirloom tomatoes are simmered with ginger, red chile, cinnamon, cumin and ground clove, resulting in a ketchup-like sauce just packed with flavor.  Sugar used to bring out the sweetness in the tomatoes is balanced by a healthy squeeze of fresh lime juice.  Use this jam as a condiment for your next backyard burger or spread over freshly baked cheddar biscuits.  You could also use this jam with any beef, chicken or pork entree or mix into an afternoon bowl of polenta.  That’s the beauty of homemade condiments.  Having an arsenal of unique flavors at your fingertips allows you to easily switch up your everyday meals, creating unique dishes with minimal effort.  Prep this jam over the weekend, then enjoy throughout the week when time and energy are usually limited.  Continue reading for the recipe.

Chopped Tomatoes Heirloom Tomato Jam

5.0 from 1 reviews
Heirloom Tomato Jam
Adapted from here.
Recipe type: Sauce, Condiment
Serves: About 2 cups
  • 1 1/2 pounds ripe heirloom tomatoes, cored and coarsely chopped
  • 1 cup white sugar
  • 2 tablespoons freshly squeezed lime juice, plus more to taste
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 teaspoon kosher salt, plus more to taste
  • 1 Fresno chile, stemmed, seeded and minced
  1. Add all ingredients to a medium heavy bottomed pot (cast iron works best here), stirring to combine. Bring mixture to boil over medium-high heat, reduce heat to low, and simmer for 1 hour and 15 minutes. The mixture will start out watery but reduce to a jam-like consistency. Stir occasionally to avoid burning the bottom. Season to taste with additional kosher salt and lime juice.
  2. Let mixture cool completely then transfer to an airtight container. Store in the refrigerator for 2 to 3 weeks.

Related links and recipes:

Spicy Tomato Peach Jam

Oven Dried Tomatoes

Curried Yellow Tomato Jam

Your Burger Will Thank You

Tomato & Thyme Jam

How to Pick Ripe Tomatoes


  1. Jorge says

    Reading “or spread over freshly baked cheddar biscuits” made my mouth water remembering the deliciousness of this jam. I loved it!

  2. says

    If you have extra, I will buy this off you! not even kidding!!

    I love spicy/savory jams & chutneys but with a nice mix of sweet and warming spices like the cumin and cinnamon and cloves (and no garlic) – perfect Brandon!

    • Brandon Matzek says

      HA! I don’t have any extra at the moment. Already devoured! Thanks for featuring this on Averie Cooks :)


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