Red Tomato Jam with Fresh Ginger


Preparation info

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By Todd Porter

Published 2013

  • About

Appreciating tomatoes as both fruits and vegetables opens up our minds to the endless possibilities of cooking with them. When tomatoes are plentiful, we add their sweet fruitiness to our repertoire of jams and preserves. Delicately spiced with warm, earthy flavors, this red tomato jam is a welcome change from our berry jams. A generous swipe of tomato jam on warm toast with a fragrant cup of coffee remind us how great a simple summer-morning breakfast can be.


  • 2 pounds (910g) ripe tomatoes, roughly chopped
  • ½ cup (110g) packed brown sugar
  • 1 ½ tablespoons grated or finely minced fresh ginger
  • ¼ teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons fresh lime juice



    1. In a saucepan, combine all the ingredients and bring to a boil over medium–high heat, stirring well.
    2. Reduce the heat to low and simmer, stirring occasionally and gently, until the mixture thickens to a jamlike consistency, about 1 hour.
    3. Remove the jam from the heat and allow to cool.
    4. Pour the jam into sterilized jars (see Note), leaving ¼ inch (6mm) of headspace. The jam will keep for up to one month. For longer storage, can the jam jars in a water bath: Put the sealed jars in a large pot. Fill the pot with water to 1 inch (2.5cm) above the jars, and bring the water to a simmer. Simmer for 15 minutes. Remove the jars from the water and allow to cool. Store the sealed jars for up to 1 year.