Homemade Tomato Jam

A delicious sweet and savory jam made with cherry tomatoes
Prep Time 10 minutes
Author Jane Windham


  • 3 cups cherry tomatoes washed and halved
  • 1/2 cup brown sugar
  • 1 cup cider vinegar
  • 1/2 cup apple juice
  • 1/4 cup aged balsamic vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried red pepper flakes
  • 1 teaspoon salt
  • 1 large sweet onion coarsely chopped


  1. Put all of the ingredients into a non-reactive stainless steel pot and bring to a boil.
  2. Stir and let cook for 2-3 minutes.
  3. Reduce heat to low and simmer for 2 to 2 1/2 hours, stirring frequently, until the mixture has thickened to a jammy texture.
  4. Remove from heat and put into hot, sterilized 8 ounce jelly jars.
  5. Wipe the rims of the jars and add prepared lids and screw bands.
  6. Process in a water bath canner for 20 minutes, if desired, or cool and store in the refrigerator if not processing.
  7. The unopened jars will last several weeks in the refrigerator or if processed, over a year in the pantry.

Recipe Notes

Serve as a meat condiment, over cream cheese, on cheese wafers, or on a slice of sharp cheddar cheese.