Summer Tomato Jam

This Recipe is from the Delaware Grown Website


  • 1½ pounds Roma tomatoes
  • 1 cup sugar
  • 2 Tbsp lime juice
  • 1 Tbsp ginger, minced
  • ½ tsp salt
  • 1 tsp ground cumin
  • ¼ tsp ground cinnamon
  • ¹/8 tsp ground cloves
  • 1 jalapeno pepper



  1. Core and coarsely chop tomatoes. Stem the jalapeño pepper, remove seeds, and mince.
  2. Combine all ingredients into a medium sauce pan. Bring to a boil over medium heat, stirring frequently.
  3. Reduce to simmer, stir occasionally, for 60-75 minutes, until thick like jam.
  4. Remove from heat to cool. Place in a container with lid and store in refrigerator. Use within a week.


Handling & Storage

Look for tomatoes that are bright in color with smooth skin. Ripe tomatoes should give under a little pressure, but do not pick ones that are too soft or have obvious bruising.

Store at room temperature, away from sunlight. Use within a few days of picking.

To prepare, remove green stems before use. Rinse under cold water.

Nutritional Information

Calories: 45
Total Fat: 0.1 g
Saturated Fat: 0.0 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 60 mg
Total Carbohydrates: 11.6 g
Dietary Fiber: 0.5 g
Sugars: 10.9 g
Protein: 0.4 g

Serves: 1 tsp; pairs well with meats, cheeses, and fish. Use in place of ketchup.