Tomato Ginger Jam

I was thrilled when tomato season came early to my garden this year. I took the picture below in late July, weeks earlier than I’ve harvested tomatoes in the past.


The downside? August isn’t over and my harvest has pretty much petered out. I’ve still got another bunch of San Marzanos ripening and lots of cherry tomatoes, but sadly that’s pretty much it.

I really can’t complain, though, because I ate lots of fabulous tomatoes in many, many different ways this summer. One of my favorite tomato recipes has been this tomato ginger jam…

tomato jam partial

…and I promise I’ll tell you how to make it in a bit. But first I thought I’d recap some of the other ways I enjoyed tomatoes this summer, since not everything I made got posted on the blog.

There were the salads: this one, this one and this one:


There was this cold soup, for the food52 heirloom tomato contest, as well as this tomato and goat cheese “pie”:


There was also this raw foods version of lasagna,

tomato lasagna top

and jars of salsa, tomato sauce, and slow roasted tomatoes.

tomato sauce

So, yeah, I really have nothing to complain about. All this, and I never had to buy one tomato!

Actually, I take that back. I did buy one…

perfect tomato

I really loved it’s shape and color, so I saved the seeds in order to grow it in my garden next year.

Now, about the jam. I’ve never made tomato jam before, and used two sources for inspiration: (a recipe from the always reliable Mark Bittman and and another from the very talented Jennifer Perillo).

The spices and the ginger make this reminiscent of an Indian chutney, but it’s thick, sweet (but not too sweet), and spreadable like a jam. I love it on sourdough toast, plain, over ricotta cheese, or topped with a fried egg; it also makes an interesting sandwich spread with smoked turkey or ham, and Bittman suggests pairing it with fish.

This recipe doesn’t make a lot, so it’s best stored in the refrigerator, not canned for shelf stability. If you want to make a larger batch for canning, you might need to increase the proportions of sugar and vinegar to ensure that it’s safe (I’m a novice canner so please consult a more knowledgeable canning resource to be sure).

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tomato jam on bread

This post is linked to The Nourishing Jams, Jellies, and Preserves Blog Hop.

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Recipe for Tomato Jam with Ginger

Makes about 1.5 cups


  • *3 pounds ripe tomatoes cored and coarsely chopped (I used various varieties of homegrown heirloom tomatoes)
  • *1 cup organic brown sugar
  • *1/4 cup organic apple cider vinegar
  • *1/4 cup crystallized candied ginger, minced
  • *1 teaspoon ground cumin
  • *1/2 teaspoon ground cinnamon
  • *1/2 teaspoon ground coriander
  • *1 teaspoon sea salt
  • *1 dried ancho chile stemmed and seeded


  • 1. Put all ingredients in a large pot. Bring to a boil, then reduce the heat. Cook at a simmer for about 1 1/2 hours, stirring every now and then, until quite thick. Remove from heat and allow to cool.
  • 2. Spoon into a clean glass jar for storage in the refrigerator, where it should last for several weeks.

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20 thoughts on “Tomato Ginger Jam”

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  4. Winnie – that looks so delicious. We still have tomatoes coming on so will have to try this.Thank you so much for Joining me @seedsofnutrition and Wardeh and Diana in the “Nourishing Jams, Jellies, Preserves and More” blog hop.

  5. It’s simmering away and smelling devine! Going to spread it on a toasted baquette slice with some melted cheese! Serving it with a salad and some Gnocchi for dinner. Thanks for the great recipe Winnie! :)

  6. Great post! Really intriguing and pretty photos. Our tomato season is late this year. We’ve harvested only a handful, but there are 14 plants that are laden with fruit, so any day now I’m going to be in full tomato production mode. I love the idea of this jam, and think it would also be great with some soft summery cheeses, like Port Salud. Suzanne’s idea with eggs sounds amazing too.

    Thanks for sharing.

  7. OMWord! Made this last night and had some with my country wheat bread and eggs over easy this morning. Absolutely my new favorite jam! It is so simple, but I love the complexity of the flavors that all comes together in that saucepan! Winnie, this is outstanding! Thanks so much!!!

  8. This recipe is fantastic – thanks so much for sharing it! I could see it being fantastic on some spinach-quinoa waffles I make sometimes – a really nice and savory breakfast!

  9. Wonderful recipe, Winnie! I can just imagine those flavors all together…yum. If I had to pick one food that I could eat every day of my life and never tire of, it would be a tomato.

    In the past I’ve made a tomato jam that is similar, but not exactly like your recipe. It’s a shelf stable recipe for canning and, you’re right, it does have more acid to make it safe for home canning.

  10. this looks excellent! All the pictures are beautifully done (JEALOUS!)
    I would love this with the fried egg as you suggested.

  11. I was worried that I was going to have to wait a few days for this recipe when you first mentioned it…I’m so glad that you included it in this post (the other recipes are wonderful, by the way). I can imagine that this would be great with a fresh loaf of bread!

  12. Just finished making this jam! The smell while cooking was totally intoxicating! Can’t wait to try it with breakfast in the morning. I know we are going to love it.

    Roast tomatoes next!

  13. Magnificent! You are so lucky to be able to grow your own tomatoes… They taste infinitely better than any bought one, even if purchased at the farmers’ market. It has to do with being able to pick them oneself.

  14. This looks so delicious! I am running out to get more tomatoes to make it. Every week I make three recipes from the web and then post my cooking results each Friday, this wonderful recipe is on the list for next week!

  15. I have to enjoy the bounty of other’s gardens. Because we travel so much in the summer, I don’t get to have my own. Just got back from the farmer’s market with a bushel of beautiful tomatoes! And this jam sounds GREAT, as does the canned roasted tomatoes. Oh, the things I can make! Thanks for the timely tomato recipes! I may have to go get another bushel!! Excellent post!

  16. This looks like something you could use for a healthy snack between meals. I’ll have to try it. Thanks for always sharing healthy recipes.

  17. Never thought of makign it to a yam, i think a chutney but not a jam. Not you have me wondering and would love to try it out. I have to put it on my list.

    I have a giveaway going on, don’t miss out, it ends 8/27 and it’s for all the wine enthusiasts.

  18. Winnie – This jam sounds just fabulous, and a perfect way to use up the boat load of tomatoes I’m culling from my garden. Love your tomato and goat cheese pie too, haven’t been to Food52 in a while and missed it there. Hope you are having a great Summer. Cheers – Steve

  19. oh this looks so delicious. I’m fortunate in that my tomatoes have been late to ripen this year and they’ve just begun. I still have oodles of green ones on plants, which are healthy still too. I’m intrigued by the ginger in this recipe, and I’m going to make some of this over the weekend.