Go Back Email Link
–+ servings
A glass jar of tomato jam with a spoonful being scooped out.

Sweet & Savory Homemade Tomato Jam (Water Bath Canning Recipe)

This sweet and savory tomato jam is packed with fresh tomatoes, warm spices, and a tangy kick of vinegar. Perfect for topping toast, cheese boards, burgers, and more, this easy water bath canning recipe preserves summer’s flavor so you can enjoy it all year long.
Prep Time: 10 minutes
Cook Time: 2 hours
Processing Time: 20 minutes
Total Time: 2 hours 30 minutes
Yield: 5 pints

Equipment

  • Large heavy bottom pot
  • Vegetable chopper (optional)
  • Cutting board and sharp knife
  • Wooden spoon
  • Water bath canner
  • Canning jars
  • Lids and rings
  • Funnel, debbubler, magnetic lid wand
  • Clean cloth or paper towel

Ingredients

  • 6 pounds fresh tomatoes (any variety works, but Roma or paste tomatoes will give a thicker jam)
  • 2 large onions (diced)
  • 6 cloves garlic (minced)
  • 1 teaspoon chili flakes
  • 3 cups granulated sugar
  • 1½ cups apple cider vinegar
  • ¾ cup water
  • 3 tablespoons bottled lemon juice
  • 1½ teaspoons cinnamon
  • ¾ teaspoons ground cloves
  • 3 teaspoons ground ginger
  • 1½ teaspoons black pepper
  • 3 teaspoons salt

Instructions

  • Prep the tomatoes – Wash, core, and roughly chop your tomatoes. No need to peel, the skins will cook down and add extra flavor.
  • Combine ingredients – In a large, heavy-bottomed pot, add all the ingredients. Stir to combine.
  • Cook it down – Bring the mixture to a boil over medium-high heat, stirring often. Reduce the heat and let it simmer uncovered until thickened, about 1½–2 hours. Stir occasionally to prevent sticking.
  • Check consistency – The jam should be thick and glossy. You can test it by placing a spoonful on a chilled plate, if it holds its shape and doesn’t run, it’s ready.
  • Prepare jars – While the jam cooks, wash jars, lids, and bands in hot soapy water. Keep jars warm until ready to fill.
  • Fill jars – Ladle hot tomato jam into hot jars, leaving 1 inch headspace. Remove air bubbles, wipe rims clean, and place lids and bands on finger-tight.
  • Process in a water bath – Place jars in a boiling water canner. Process pint or half-pint jars for 20 minutes (adjust for altitude).
  • Cool and store – Remove jars and let them cool undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark place for up to 18 months.

Notes

Tips for the Best Tomato Jam

    • Use ripe, flavorful tomatoes – Overripe tomatoes work great here.
    • Adjust spice to taste – Add more chili flakes for extra heat or reduce for a milder jam.
    • Stir often near the end – As the jam thickens, it can scorch easily, so keep it moving.

Storage & Shelf Life

Properly canned jars will last up to 18 months in a cool, dark pantry. Once opened, store in the refrigerator and enjoy within 2–3 weeks.

Safety Note

This recipe uses bottled lemon juice and vinegar to ensure proper acidity for safe water bath canning. Do not alter the vinegar or lemon juice amounts