Total Time
14hrs 30mins
Prep 14 hrs
Cook 30 mins

A lovely way to use up those tomatoes! From the Ball Blue Book of Canning! Prep time includes marinating time.

Ingredients Nutrition


  1. Wash and drain tomatoes.
  2. Do not core tomatoes.
  3. Tie spices and gingerroot in a spice bag.
  4. Combine spice bag, sugar, lemon and water in a large saucepot.
  5. Simmer 15 minutes.
  6. Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking.
  7. Remove from heat.
  8. Cover and let stand 12 to 18 hours in a cool place.
  9. Remove spice bag.
  10. Remove tomatoes and lemon from syrup.
  11. Boil syrup 2 to 3 minutes or longer to thicken.
  12. Return tomatoes and lemon to syrup; boil 1 minute.
  13. Remove from heat.
  14. Skim foam if necessary.
  15. Ladle hot preserves into hot jars, leaving 1/4 inch headspace.
  16. Adjust two-piece caps.
  17. Process 20 minutes in a boiling-water canner.
  18. Yield: about 6 half-pints.


Most Helpful

I like this recipe, but to me, it just tastes like fancier ketchup. I followed the recipe with a mix of red and black heirloom tomatoes and added kosher salt, cracked black pepper, and a few cloves of garlic(smashed but left whole to remove before canning). I skipped the step of straining the tomatoes and lemon slices before boiling again, since I let them cook a bit longer in the first boil they broke down nicely. I had to let my batch boil more than twice as long as stated but was rewarded with a nice, thick, and smooth jam. I will definitely make this again, but probably with some fresh herbs and red wine or balsamic vinegar instead of the pickling spices and ginger. I know my husband will like it on burgers as a twist on ketchup. And, it could be a nice glaze on meatballs for a party. If you're looking for quicker recipe, I would go for one with pectin added to it. If your tomatoes are very juicy, you will be standing there for a while stirring, otherwise. Either way, worth making if you're looking for something a little different.<br/>UPDATE1/19/14<br/>I made this recipe again today. I have tried a few other tomato jams and like this one the most. I did the same as last time with the mixture of heirloom and red tomatoes, salt, pepper, and garlic cloves. Added a splash of red wine vinegar and instead of slices of lemon, just the juice and zest of 2 lemons. The slices didn't quite break down as much as I had hoped, the first time. My husband and I really like this jam in grilled cheese sandwiches, breakfast egg and cheese sandwiches, and on homemade pizza. It may seem a little sweet or odd at first, but you will start to crave it once you give it a chance.

shelteredcreature January 19, 2014

i don't want to give a bad star rating so i won't, but i did not have success with this recipe. It tastes good but remained like a syrup not like a jam or preserve. I followed the recipe. I do not know what I did wrong. Help please, i have tons of ripe tomatoes. thnx

Lola Belle August 20, 2008

You can also add one or two sprigs of lavender to this--just remove before putting in jars.

foozee June 19, 2004

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