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!
This post contains affiliate links.
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 more dense 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.