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Savory-Sweet Tomato Jam Recipe for Toasts, Cheese & Gifts

There’s something special about turning late‑summer tomatoes into a Savory and Sweet Tomato Jam. Rich, tangy, and lightly spiced with a bright umami character, this jam elevates cheese boards, sandwiches, and morning toast. Best of all, it comes together in under an hour.

This small‑batch jam is ideal for peak tomato season. Spread it on grilled cheese or avocado toast, add a spoonful to homemade focaccia, or pair it with cheeses and cured meats on a charcuterie board.

A mason jar filled to the top with tomato jam, sitting on a wooden board.

Table of Contents

  • Why This Recipe Works
  • Ingredients
  • How to Make This Savory Tomato Jam Recipe
  • Expert Tips
  • Recipe FAQs
  • Other Tomato Recipes
  • Savory and Sweet Tomato Jam Recipe

Why This Recipe Works

  • Simple and quick. Chop, simmer, and stir—no canning or complex preserving steps required. Store this jam in the refrigerator.
  • Seasonal and flexible. Works beautifully with garden tomatoes or high-quality store tomatoes. Use a mix of varieties if you like.
  • Versatile pairing. Complements cheese boards, grilled meats, roasted vegetables, crusty bread, and sandwiches.

Ingredients

This straightforward jam is a go‑to in August when tomatoes are abundant. You’ll need the following:

Tomato Jam recipe ingredients with individual labels on a metal tray.
  • Fresh tomatoes: Use ripe beefsteak, cherry, grape, Roma (plum), or a combination. Large tomatoes should be cut into chunks; leave small tomatoes whole.
  • Brown sugar: Adds caramel depth; white sugar can be used in a pinch.
  • Vinegar: Apple cider vinegar adds bright acidity and balances sweetness. Red wine, balsamic, or sherry vinegar, or citrus juice, are acceptable alternatives.
  • Spices: A cinnamon stick and star anise provide subtle warmth and earthiness; ground cinnamon works too.

See the recipe card below for exact quantities.

How to Make This Savory Tomato Jam Recipe

Pot with chunks of tomatoes, sugar, spices and vinegar.

Step 1. Add ingredients to a pot. Combine chopped tomatoes, brown sugar, apple cider vinegar, a cinnamon stick, star anise, and a pinch of salt in a large pot.

Pot with chunks of tomatoes, sugar, spices and vinegar right after first boil.

Step 2. Boil. Bring the mixture to a boil over medium‑high heat, stirring to dissolve the sugar.

Pot with simmered down tomato jam.

Step 3. Simmer. Reduce heat to low and simmer uncovered for 45–60 minutes, stirring regularly to prevent scorching. Cooking time varies with tomato juiciness; the jam is done when it’s thick and glossy.

A mason jar filled to the top with tomato jam.

Step 4. Jar and cool. Discard the cinnamon stick and star anise. Transfer the jam to a heatproof jar, seal, cool to room temperature, then refrigerate.

Expert Tips

  • Watch the final minutes closely. The jam can scorch at the end of the cook time.
  • Taste and adjust: add more sugar to sweeten or a splash of vinegar to brighten the flavor before finishing.
  • Optional additions: sautéed onion, chili peppers, lemon zest, fresh ginger, ancho or red pepper flakes for heat.
  • For a smoother texture, purée with an immersion blender or food processor before jarring.
  • This recipe yields about half a pint (250 ml). Store in the refrigerator and use within two weeks, or freeze in small containers for longer storage.
A mason jar filled to the top with tomato jam, sitting on a wooden board.

Recipe FAQs

Can I make this savory jam ahead?

Yes. The jam tastes better the next day as the flavors meld.

How long will Tomato Jam keep?

Refrigerated in an airtight container, it will keep up to 2 weeks.

Can I freeze Tomato Jam?

Yes. Freeze in small airtight containers for up to 3 months and thaw overnight in the fridge before using.

Other Tomato Recipes

Salads

Mediterranean Chickpea Pasta Salad

Tomatoes

Midnight Roma Tomato Sauce Recipe

Tomatoes

Roasted Red Pepper Tomato Soup Recipe

Tomatoes

Heirloom Tomato Carpaccio

If you make this Savory and Sweet Tomato Jam or another tomato recipe from this site, please consider rating the recipe and leaving a comment—reviews help others discover it.

Savory and Sweet Tomato Jam

Rich, tangy, and lightly spiced, this jam brightens cheeses, sandwiches, and more. Ready in about an hour of total time.
Servings:
20 Servings
A mason jar filled to the top with tomato jam, sitting on a wooden board.
Prep Time:
15
Cook Time:
45
Total Time:
1

Equipment

  • 1 half‑pint jar

Ingredients

  • 2 lbs Tomatoes (rough chopped)
  • ⅔ cup Brown sugar
    Use 1 cup if you prefer sweeter jam
  • 2 tbsp Apple cider vinegar
  • 1 Cinnamon stick
  • 1 Star anise
  • ⅛ tsp Kosher or sea salt
    Just a pinch

Instructions

  • Add ingredients to pot. Combine 2 lbs chopped tomatoes, ⅔ cup brown sugar (or 1 cup for sweeter jam), 2 tbsp apple cider vinegar, 1 cinnamon stick, 1 star anise, and ⅛ tsp salt in a large pot.
  • Boil. Bring the mixture to a boil over medium‑high heat, stirring frequently to dissolve the sugar.
  • Simmer. Reduce heat to low and simmer uncovered for 45–60 minutes, stirring regularly to avoid scorching. The jam is ready when thick and glossy.
  • Jar. Remove whole spices, transfer to a heatproof jar, seal, cool to room temperature, and refrigerate.

Notes

Refer to the post above for photos and additional tips.

This recipe yields about half a pint (≈250 ml).

Key ingredient notes:

  • Tomatoes: Ripe tomatoes give the best natural sweetness; mix varieties if desired.
  • Brown sugar: Adds depth; use light or dark brown to taste.
  • Vinegar: Apple cider vinegar balances sweetness; other mild vinegars or lemon juice work as substitutes.
  • Spices: Cinnamon stick and star anise lend warmth; swap ground cinnamon if needed.

Storage: Store refrigerated and use within two weeks. You can also freeze portions in small containers for longer storage.

Nutrition

Calories: 37 kcal,
Carbohydrates: 9 g,
Protein: 0.4 g,
Fat: 0.1 g

Nutrition information is an approximation.

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