I love tomato jam and this version of tomato jam with vodka is for us grownups and oh so sweet and lovely with just the right kick of booze.
I know I’ve talked before about the smell of home-grown tomatoes, old memories and how I’m the tomato fan in our house. Meanwhile Idgy, my philistine daughter, only likes these gorgeous goodies when disguised as ketchup and sauces on pasta etc.
It is such a pity, but maybe it’s just the seedy bits or the texture of the real thing that puts her off, or of course parental pressure. But don’t get me started again on that old chestnut (or maybe it’s an old rotten tomato!) I don’t know.
Anyway it doesn’t stop me in my quest to spread the joy of the tomato in as many recipes as possible. This tomato jam recipe is a good case in point, it makes the tomato sweet and, as the name would suggest, somewhat jammy!
I’ve made tomato jam before but actually found it to be a bit bland. Then I have made it and gone all out savoury, ending up with more of a chutney to be honest.
This time, after Patti emailing last week and asking about tomato jam I wanted to make something with a bit of a pop but still keep it within the realms of jamming!
Small batch preserving
Don’t think you have to have an enormous batch of tomatoes to make this. As anyone who is a regular reader will know, I am a huge believer in scooping up bargains in the super market to make just a jar or two of something yummy for the larder.
This is a perfect recipe for using that reduced bag of tomatoes that you picked up on their sell by date. What I would say though is go for quality in your bargain hunting and search out those vine ripened toms and organics.
You won’t get much flavour from the tasteless insipid varieties that already start off in the bargain basement.
Ingredients for tomato jam
Tomatoes, cinnamon, ginger, chilli, lemon zest. Sugar for that all important jammy sweetness.
Plus salt and pepper. Some basil and the all-important (though optional!) vodka.
How to make tomato jam
Peel, core and chop the tomatoes and simmer them with the cinnamon, lemon zest, chilli, ginger and salt and pepper.
Add the sugar and allow this to dissolve before bringing to a boil till you reach the magical setting point.
Now toss in the basil and stir through.
Ladle into sterilised jars and top each with vodka and stir through before popping on the lids.
Always add the herbs last. The basil is a delicate herb and if you chuck it into the jam while it’s cooking you will lose that wonderful flavour. Wait till you are ready to pot the tomato jam and then stir in the basil.
This way the herb will retain it’s lovely delicate almost aniseed like flavour and add depth to your jam.
How long will this jam last?
Your tomato jam will keep for up to 6 weeks in a cool dark place. This is because it doesn’t have the usual high suugar content of other jams.Once opened store in the fridge and use up within a month.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make chutney and relish
How to sterilise jars and bottles
Sticky situations – troubleshooting your preserves
Can you can this jam?
Want to make this jam last longer? simple, just put it through a water bath canner for 30 minutes.
How to serve tomato jam
I think this tomato jam one sits nicely in the centre of the see-saw, not too savoury, not too sweet.
Tomato jam is just perfect on a toasted cheese sandwich.
Added to burgers for a sweet tangy taste instead of the usual ketchup.
Just serve it on toast like any other jam or add to pancakes too.
This the tomato jam with a little water and use as a glaze for grilling pork chops.
Stir tomato jam into Greek yogurt for a sweet tomato creamy dip for crisps (chips) or veggies.
I love this tomato jam at breakfast time on top of a fried or poached edd on toast, aaah perfection!
Looking for more fun recipes for using tomatoes? Then check these out before you go;
Refined sugar free tomato sauce
Easy confit tomatoes (tomatoes preserved in oil)
Vodka infused tomatoes (Tipsy Toms!)
Oven ‘sun-dried’ tomatoes in olive oil
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Tomato Jam with vodka (for grownups)
- 1 kg tomatoes
- 1 chilli small red chilli chopped
- 1 tsp ginger fresh ginger grated
- 1 tsp cinnamon ground cinnamon
- 1 lemon juice and zest
- pinch sea salt
- black pepper
- 500 g sugar
- 2 tbsp basil fresh basil chopped
- 1 tsp vodka per jar
- Skin the tomatoes by cutting an X at the top and plunging into boiling water for 1 minute then into cold water and rubbing off the skins.
- Cut out the hard cores and disscard.
- Chop tomatoes into small pieces and pop these into a large pan along with the grated ginger, cinnamon, lemon juice and zest, chopped chilli and salt and pepper.
- Bring to the boil and then lower temperature and simmer for 10 minutes.
- Add the sugar and stir till dissolved then raise temperature to boil.
- Boil for approximately 15 minutes until you reach the setting point (saucer test or 105C/220F).
- Allow to cool for a few minutes before stirring in the chopped basil.
- Spoon into sterilised jars and top each with a teaspoon of vodka and stir in.
- Add your lids and keep this yummy little delight in the fridge for up to 6 weeks.
Patti S. says
This looks so yummy! Thank you so much for posting this, Karon! I love tomato jam and am so happy you shared the recipe. I will be making some of this ASAP! Always love your recipes, so easy and so tasty. Thank you again.
My pleasure Patti, you inspired me on this one.
Let me know what you think when you make it yourself.
Cathie D says
What a wonderful idea for the last of the tomatoes from the garden. Being a diabetic I am going to try it with a sugar substitute and will let you know how it turns out. Thank you so much for the recipe
Will be interested to hear your results with a sugar substitute.
Glad you like the recipe.
You’ve got to love an alcoholic tomato jam for grown ups, haven’t you 🙂
Got to be done Sue!
this looks delicious! Do you think it could be canned in a hot water bath and made shelf-stable?
Yes it certainly could. I just tend to make small batches and use things up rather quickly myself.
Glad you like the recipe.
Cathie D says
I did make the Tomato Jam with a sugar sub Swerve along with some stevia I had dried from my garden since the bits of green would look fine with the bright red tomato jam.
It was a success on the whole but I did add a small amount of powdered pectin since Swerve and stevia don’t thicken as it does with sugar. I am glad a reduced the amount of sweetener as the jam turned out very very sweet but the cinnamon was a wonderful touch but I would have added a bit more of the grated ginger and will next time I try making it.
I would love a more savory spread and just might try out making it less sweet next time…
Thanks for the encouragement and your wonderful Facebook posts
Thanks for the yummy pot of tomato jam when you visited….had to look it up ‘cos we almost finished it already!!! Now I shall have to make some! Yummy…with everything xx