Easy Burst Tomato Jam
Tomato Jam in Just 30 Minutes!
By Chadwick Boyd
The Best 4-ingredient Tomato Jam in Just 30 Minutes
l have made variations of tomato jam for years. I discovered its versatility creating a BLT feature for Better Homes & Gardens years ago. I love to spread this jam on corn cakes, shortbread cookies and biscuits, of course. But there are many ways to use it. This sweet-but-a-bit savory jam is just four ingredients and cooks in less than 30 minutes. If you like jam a bit sweeter, add 1/4 cup more sugar.
Chadwick’s Checklist
What you need to know before you cook.
- If you don't want the tomato skins in the jam, scald the tomatoes first in a pot of boiling water to remove them. Fill a bowl with ice water and set aside. Using a paring knife, cut an "X" into the bottoms of the tomatoes about 1/4-inch deep. Carefully place in the boiling water and scald for 30 seconds. Remove the tomatoes with a large slotted spoon and place into the ice water to cool. Gently pinch the tomatoes; the skins will pop right off. Follow the rest of the directions below.
SERVING SIZE: 2 8-oz glass jars PREP TIME: 3 mins COOKING TIME: 30 mins
Ingredients
1½ pounds grape or cherry tomatoes
½ cup granulated sugar
¼ teaspoon kosher salt
1 tablespoon water
Directions
**See note in the Checklist above if you want the tomato skins removed.
Place the tomatoes in a medium sauce pan. Stir in the the sugar, salt and water. Bring to a boil. Stir frequently.
Reduce the heat to medium. Simmer uncovered for 25-30 minutes or until thickened.
Transfer to a shallow bowl and cool until room temperature.
Place into two clean, sealable 8-ounce glass jars. Refrigerate for up to one week.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Add one tablespoon of champagne vinegar before cooking for a more savory tasting jam
- Stir in 1-2 finely chopped garlic cloves before simmering
- Crispy bits of bacon are delicious when added just before serving
- Swap in light brown sugar for the granulated sugar to deepen the flavor
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