This jam recipe is savory, herbal, and rich. It is amazing when paired with meat, goat cheese, pasta, and salty snacks. Read on for the tutorial!
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This recipe is much more savory than it is sweet, and is one that if I were you, I’d can a double batch of NOW, in tiny jars like these
4-ounce jars from Ball and set them aside and gift them during the holidays. You can preserve much faster using a steam canner like this Victorio brand version.
If you haven’t read my post about why you should be using these time-saving canners, read this post here.
But the main idea is that these pots are ready to can in 5 minutes, while a traditional water bath canning pot takes about 30 minutes to be ready. They also make canning a subsequent batch instantaneous, while waiting for a traditional water bath pot to come back up to boil for batch #2 takes an additional 20-30 minutes. They save so much time, and I warmly recommend them.
Back to the tomato jam recipe!
The recipe calls for Roma tomatoes, which are typically denser and thus cook into a thicker sauce a bit faster. You can use whatever tomato you have on hand, however, and this is a great recipe to use a variety if that is what you have.
Here’s the recipe, with BOTH traditional water bath and steam canning instructions, and you can download it here!
Download the recipe & tutorial for free here!
I had the great pleasure of demonstrating this recipe LIVE at an amazing event hosted by my friend, Mary, at her pastured-everything ranch. She hosted a retreat at Five Mary’s Farms of nearly 20 women a few days ago and we canned SIX batches of tomato jam, plus a few batches of raspberry jam and cherry jam for good measure. I showed them the difference between water bath and steam canning, and it was really fun to see how each compared side by side on the stove.