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Tomato Jam


  • 2 lbs flavorful fresh tomatoes (or 2 28 ounce cans whole tomatoes (Muir Glen suggested, cored & roughly chopped, but not seeded or peeled , thoroughly drained))
  • 1 cup sugar
  • Grated zest of 1 lemon
  • 2 tablespoons fresh lemon juice (more as desired)
  • 1/4 teaspoon good tasting hot chili powder (more as desired)
  • 1/4 teaspoon ground allspice (fresh ground is especially good)
  • 1/8 teaspoon salt


  • In a 12 inch skillet, combine all the ingredients, and bring to a boil.
  • Cook at a lively bubble, scraping down the sides of the pan and stirring often, until the tomatoes are thick and sizzling (watch the heat so they don't burn).
  • Let cool and taste to see if more lemon juice or chili is needed and adjust seasonings accordingly.
  • Scrape the jam into a glass bowl or pint freezer jars (it will keep for a week in the refrigerator).


The jam is done when the tomato liquid is thick, syrupy and has glossy bubbles (glossy bubbles are a sign that the fruit's water has cooked away, and the sugar is liquefying).