Roasted Tomato Jam
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A delightful homemade jam crafted right in your oven, without any of the usual stovetop spills or mess. Think about those bountiful end-of-summer tomatoes, turning them into Roasted Tomato Jam is not just a treat, it’s a must-try!
Who wouldn’t want to savor the rich, sweet, and savory flavors that come from roasting these beauties? Perfectly paired with your favorite cheeses, slathered on toast, or used as a gourmet condiment, this roasted tomato jam is a game-changer.
Keep in mind, this is not a canning recipe. It’s made to be kept in the fridge and used within a few days.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Tomatoes: Use Roma tomatoes, often referred to as Plum tomatoes. I don’t recommend using any other type of tomato for this jam because they can be too watery.
- Sugar: Granulated sugar sweetens the jam and helps it thicken into a jammy consistency.
- Salt
- Cinnamon: It sounds weird, but trust us, it adds a wonderful layer of flavor to the sweet tomato flavor.
- Vinegar: An acid is needed to help the jam set properly. You can also use lemon juice.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Stir all the ingredients together in a Dutch oven.
- Keep the pot uncovered and roast in the oven for 2 hours or until thickened.
- Allow the jam to cool completely before transferring to a glass jar with a tight-fitting lid.
Tips For Success
- A simple way to check if your jam is ready: Run a spoon down the center. If the line holds its shape, you’re good to go! If the liquid quickly blends back together, just give it a little more time, keep checking in!
More Tomato Recipes You’ll Love
- Pesto Rosso (Sun Dried Tomato Pesto)
- Arrabbiata Sauce
- Pomodoro Sauce
- Easy Spaghetti Sauce
- Sweet Pepper Relish
Roasted Tomato Jam
Ingredients
- 2 pounds ripe Roma tomatoes, cut into 1 inch pieces
- 1 cup granulated sugar
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 tablespoons apple cider vinegar
Instructions
- Pre-heat the oven to 375°F.
- Add all the ingredients to a Dutch oven and stir to combine.
- Place the pot, uncovered, in the oven and bake for 1 ½ – 2 hours, stir every 30 minutes, until jam is thickened.
- Remove from oven and let cool completely before transferring to glass storage jars.
- The jam will keep in an airtight container in the fridge for about 2 weeks.
Notes
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
I’d never even considered making tomato jam, but I had some tomatoes that I wanted to do something different with. I had cherry tomatoes, not Roma, but otherwise I followed recipe exactly. The smell and taste were absolutely amazing! This will NOT be my last jar of tomato jam!
Can this be made using a sugar substitute
I’ve not tested the recipe with anything other than sugar so I’m unsure. Typically sugar sweetens as well as helps the jam thicken. You may need to use pectin or other thickener along with the sugar substitute.