Easy Tomato Jam Recipe

This easy tomato jam recipe makes a sweet and savory spread that's a good addition to a BLT or grilled cheese sandwich.

4.67 from 3 votes

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Prep Time: 15

Cook Time: 30

Processing Time: 10

Total Time: 55

Servings: servings

Author: Kris Bordessa, National Geographic author

Prepare the calcium water:
Combine ½ teaspoon calcium powder (from the small packet in the box of Pomona’s pectin) with ½ cup water in a small jar. Screw on a lit and shake until well-combined. You'll have more than you need for this recipe. Store the excess in the refrigerator for use in making additional jam or jelly recipes.
Wash the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
Wash the lids and rings in hot soapy water. (If you're using non-Ball brand lids, prepare as suggested by manufacturer.)
Place empty jars in a canning pot or large stock pot with enough water to cover by an inch or two, cover pot, and set on high heat. It can take awhile for the water to heat, so get it started before you begin making the recipe.

Combine crushed tomatoes, lemon juice, and calcium water in a saucepan.
2 cups tomatoes, 2 teaspoons calcium water, 1/4 cup lemon juice
In a separate bowl, combine the sugar with 2 teaspoons pectin powder (the large envelope) until thoroughly combined.
½ - 1 cup sugar, 2 teaspoons pectin
Bring tomatoes to a full boil. Add sweetener, stirring vigorously for a couple of minutes to dissolve the pectin. Once returned to a full boil, remove from heat and stir in spices.
1/4 teaspoon cinnamon, 1 teaspoon ginger, pinch of nutmeg

While the tomato jam is cooking, fill a canning pot with water, set the lid in place, and heat on high heat until boiling.
Ladle hot jam into half-pint or quarter-ping jars, leaving 1/4" head space. A canning funnel makes this easy.
Wipe jar rims to remove any jam that may have spilled. A clean rim is essential to a good seal.
Set jar lids in place. Screw bands on finger tight, firmly, but don't crank the rings on.
Use a jar lifter to gently submerge jars into boiling water in canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a low boil and set the timer.
Process for 10 minutes; add one minute of processing time for every 1,000' rise in elevation. Allow jars to cool overnight.
Check for seal: the lids should feel solid and slightly indented. If they flex, they are not shelf stable and should be refrigerated and used first.
Wash jars, remove rings, and store in a cool, dry place for up to a year.

Recipe yields 6 quarter-pint jars.
This recipe is made using Pomona’s Universal Pectin. This is the only pectin I use anymore as it allows me to use much less sweetener. The standard pectin brands use an obscene amount of sugar in my opinion, often requiring equal amounts of sugar and fruit! This product uses a low methoxyl method and calls for using two different ingredients, which are included in the box: pectin (the large packet) and calcium powder (the small packet).
SOURCE: Adapted from Pomona's Universal Pectin.