Home Canned Honey Tomato Jam
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If you’ve never tasted Honey Tomato Jam, you are missing out. It’s one of my favorite things to make with home grown tomatoes!
What exactly is Honey Tomato Jam?
Honey Tomato Jam is sort of like a cross between ketchup and jam, but a million times better. Ripe tomato goodness combines with honey and spices for a sweet and tangy flavor that pairs perfectly with cheese, eggs, meat, and more.
It’s like the sweet, sophisticated cousin of the things-you-can-make-with-tomatoes family.
Watch me turn frozen, chopped tomatoes from my garden into tomato jam. Can’t see the video? Click here to watch.
9 ways to enjoy Honey Tomato Jam:
- with a strong cheese like blue or goat + crackers
- as a sandwich spread with sliced turkey or ham
- in a BLT as the T part
- on a burger (add caramelized onions, bacon, & blue cheese, wow!)
- served with eggs for breakfast
- added to a grilled cheese sandwich
- smeared on an almond flour biscuit
- in a breakfast taco
- as a pizza topping (with caramelized onions, bacon, & blue cheese…are you noticing a trend here?)
Storing Honey Tomato Jam
I love to can this Honey Tomato Jam for year-round enjoyment, but you can also freeze it or just make a small batch and devour it.
By the way, the more watery your tomatoes, the less jam you’ll have at the end (or the more tomatoes you should start with). Paste or plum tomatoes are less watery and will yield a higher volume of jam.
Thanks to Marisa McClellan from Food In Jars for introducing me to this amazing condiment! I absolutely love Marisa’s book Naturally Sweet Food in Jars, which is filled with canning recipes sweetened without refined sugar. Hooray!
More about tomatoes:
- The Best Way to Plant Tomatoes
- Basic Tomato Sauce for Canning or Freezing
- Home Canned Tomato Soup
- Quick & Easy Tomato Basil Soup
- Home Canned Salsa with Lime Juice
- 7 Ways to Use Dehydrated Tomatoes
- How to Make & Use Tomato Powder
- How to Freeze Whole Tomatoes
More jam recipes without sugar (and some without pectin):
- Honey Sweetened Blackberry Jam
- Honey Sweetened Blueberry Jam
- Honey Sweetened Strawberry Jam Without Pectin
- Honey Sweetened Hot Pepper Jam
Home Canned Tomato Jam
- Yield: 6-8 half pints 1x
Description
Honey Tomato Jam is sort of like a cross between ketchup and jam, but a million times better. Ripe tomato goodness combines with honey and spices for a sweet and tangy flavor that pairs perfectly with cheese, eggs, meat, and more. I love to can this Honey Tomato Jam for year-round enjoyment, but you can also freeze it or just make a small batch and devour it.
Ingredients
- 5 lbs tomatoes, finely chopped
- 2.5 c. honey
- 1/2 c. lime juice
- 1 TB unrefined sea salt
- 1 TB fresh ginger, grated
- 1 TB red pepper flakes
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
Instructions
- Place all ingredients in a large, nonreactive pot over high heat.
- Bring to a boil, then reduce heat to medium-high.
- Cook jam at a low boil, stirring regularly, until it gets thick and jammy. This can take 1-2 hours.
- As the jam begins to thicken, reduce heat to medium and keep stirring. Be careful not to let the mixture burn at the end.
- Also at this time, prepare a boiling water bath and 6-8 half pint jars, lids, and rings.
- The jam is finished when it gets thick and there is no water separating from the tomatoes.
- Remove pot from heat and stir for a few minutes to let the rest of the water evaporate out.
- Spoon the jam into hot jars, leaving 1/2 inch headspace.
- Wipe the rims with a clean, wet cloth and add lids and rings.
- Process in a boiling water bath for 15 minutes.
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I made and canned the Tomato Jam for the first time last week and it was delicious. I used it on crackers with creme cheese and spread it on my bread for a sandwich. Will definitely make it again.
So glad to hear you liked it, Glinda!
This recipe is so delicious – my whole family loves it!!! It’s so good on burgers (way better than ketchup) and also tasty with cheese and crackers. It’s a new family favorite!
I’m so glad it’s been a hit with your family, Tiffany!
I have made two batches of your tomato jam this past month and we have absolutely loved it! It’s so different from anything I’ve ever tasted before. I looked at several other recipes for tomato jam and I know what makes yours so different. It’s the honey and the spices that you use. I have shared jars with several friends and they love it also. Thanks for sharing this!
Yay! So glad you liked it, Jan. 🙂
I made this today with our “left over tomatoes” that were still sitting in the garage… and wow! I wish I had prioritized to the real tomatoes! 🤣
I had never heard of tomato jam before this year and man have we been missing out!
Quadruple this recipe b/c you will love it!
Yes!! This jam is definitely worthy of the real tomatoes, haha. Glad your family is enjoying it, Krista! 🙂
So according to how I read the instructions, you are leaving the skin on??🙄
Yes, that is correct.
How long does this stay good in the fridge for after opened?
To be safe, I should probably tell you about a week. But we’ve successfully kept opened jars in the fridge for longer. Although, it usually doesn’t last long around here because we eat it with so many things!
I love all these jam recipes but there really needs to be nutrition information added. Very confused about health conscious recipes not having any of this info included…