About the Recipe
This tomato jam easy canning recipe is savory, herbal, and rich. It is amazing when paired with meat, goat cheese, pasta, and salty snacks. Read on for the step by step tutorial to make your own tomato jam!
6 pounds Roma tomatoes, washed cored and chopped
1 teaspoon salt
½ teaspoon pepper
2 teaspoons minced garlic
2 bay leaves
1 ½ cups sugar
½ cup balsamic vinegar
¼ cup dry white wine
2 teaspoons dried thyme, rosemary, & oregano
This recipe is much more savory than it is sweet, and is one that if I were you, I’d can a double batch of NOW, in tiny jars like these.
Here’s the recipe, with BOTH traditional water bath and steam canning instructions, and you can download it here!
But the main idea is that these pots are ready to be canned in 5 minutes, while a traditional water bath canning pot takes about 30 minutes to be ready. They also make canning a subsequent batch instantaneous, while waiting for a traditional water bath pot to come back up to boil for batch #2 takes an additional 20-30 minutes. They save so much time, and I warmly recommend them.
Tomato jam easy canning recipe!
The recipe calls for Roma tomatoes, which are typically denser and thus cook into a thicker sauce a bit faster. You can use whatever tomato you have on hand, however, and this is a great recipe to use a variety if that is what you have.
Here’s the recipe, with BOTH traditional water bath and steam canning instructions!
Combine tomatoes, salt, pepper, garlic and bay leaves and simmer together in a preserving pan (a heavy bottomed, wide pan) and stir occasionally for 45 minutes - 1 hour, or until reduced by half.
Optional: Put through a food mill or use an immersion blender to puree smooth. Remove bay leaves at this time.
Stir In: sugar, balsamic vinegar, white wine, herbs and cook uncovered until very thick, up to 45 minutes.
Ladle into jars one at a time, apply lids and rings, and either submerge into the boiling water of the boiling water bath with a jar lifter OR set gently on the rack of the steam canner
Process for 10 minutes PLUS 5 minutes for every 1000 ft above sea level. Remove from heat, rest jars carefully on towel covered countertop. Label cooled jars and store for up to 1 year.
How to enjoy this tomato jam easy canning recipe
This is more of a condiment than a jam. I love it with
goat cheese on top of pasta
on an everything bagel with cream cheese
to replace fresh tomatoes when it is winter/out of season
Don’t think “jam”- think “sauce” and you’ll find so many uses for this savory pantry staple! These fried risotto balls were dressed with tomato jam and they were divine. The sky's the limit!