If you’ve never tasted Honey Tomato Jam, you are missing out. It’s one of my favorite things to make with home grown tomatoes!
What exactly is Honey Tomato Jam?
Honey Tomato Jam is sort of like a cross between ketchup and jam, but a million times better. Ripe tomato goodness combines with honey and spices for a sweet and tangy flavor that pairs perfectly with cheese, eggs, meat, and more.
It’s like the sweet, sophisticated cousin of the things-you-can-make-with-tomatoes family.
9 ways to enjoy Honey Tomato Jam:
- with a strong cheese like blue or goat + crackers
- as a sandwich spread with sliced turkey or ham
- in a BLT as the T part
- on a burger (add caramelized onions, bacon, & blue cheese, wow!)
- served with eggs for breakfast
- added to a grilled cheese sandwich
- smeared on an almond flour biscuit
- in a breakfast taco
- as a pizza topping (with caramelized onions, bacon, & blue cheese…are you noticing a trend here?)
Storing Honey Tomato Jam
I love to can this Honey Tomato Jam for year-round enjoyment, but you can also freeze it or just make a small batch and devour it.
By the way, the more watery your tomatoes, the less jam you’ll have at the end (or the more tomatoes you should start with). Paste or plum tomatoes are less watery and will yield a higher volume of jam.
Thanks to Marisa McClellan from Food In Jars for introducing me to this amazing condiment! I absolutely love Marisa’s book Naturally Sweet Food in Jars, which is filled with canning recipes sweetened without refined sugar. Hooray!
More about tomatoes:
- The Best Way to Plant Tomatoes
- Basic Tomato Sauce for Canning or Freezing
- Home Canned Tomato Soup
- Quick & Easy Tomato Basil Soup
- Home Canned Salsa with Lime Juice
- 7 Ways to Use Dehydrated Tomatoes
- How to Make & Use Tomato Powder
- How to Freeze Whole Tomatoes
- 5 lbs tomatoes, finely chopped
- 2.5 c. honey
- ½ c. lime juice
- 1 TB unrefined sea salt
- 1 TB fresh ginger, grated
- 1 TB red pepper flakes
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- Place all ingredients in a large, nonreactive pot over high heat.
- Bring to a boil, then reduce heat to medium-high.
- Cook jam at a low boil, stirring regularly, until it gets thick and jammy. This can take 1-2 hours.
- As the jam begins to thicken, reduce heat to medium and keep stirring. Be careful not to let the mixture burn at the end.
- Also at this time, prepare a boiling water bath and 6-8 half pint jars, lids, and rings.
- The jam is finished when it gets thick and there is no water separating from the tomatoes.
- Remove pot from heat and stir for a few minutes to let the rest of the water evaporate out.
- Spoon the jam into hot jars, leaving ½ inch headspace.
- Wipe the rims with a clean, wet cloth and add lids and rings.
- Process in a boiling water bath for 15 minutes.
Kathleen Henderson is the yankee behind the homestead. Follow along as we grow real food and three boys while renovating a 20-acre farm in northern Virginia. Do you love homegrown food, Paleo-ish recipes, and natural living? You’re in good company! Let’s grow together…