Herbed Tomato Jam

Marie Overton
Jun 6, 2022
2 min read

Updated: Aug 19

As I was writing and testing sweet and savory jams this Herbed Tomato Jam quickly became one of my favorites. The best way to eat it is on a toasted baguette with cream cheese. Yum!

Jar of herb tomato jam beside two baguette slices with cream cheese and jelly on a speckled countertop. White plate adds contrast.

Herbed Tomato Jam

This recipe makes 5 half-pints of Herbed Tomato Jam.

Ingredients:

Hands dicing peeled tomatoes on a wooden board, surrounded by bowls on a granite countertop. A knife and diced tomatoes are visible.

3 Cups peeled, seeded, chopped Tomatoes (If you have questions about how to blanch tomatoes, take a look at my blanching tomatoes video.)
4 1/2 Cups Sugar
1/4 Cup Lemon Juice
6 Tbsp Pectin
1 Tbsp Minced Garlic
1 Tsp Lemon Peel
1 Tsp Basil
1 Tsp Oregano
1/2 Tsp Butter

Cooking Herbed Tomato Jam:

Hand holds a metal cup with butter over a pot of chopped tomatoes on a speckled counter. Spatula with red flowers nearby.

Place all ingredients except sugar in a large pot. Bring to a boil.

Hands pour sugar from a white bowl into a pot on a stove. Hexagonal-tiled backsplash and granite countertop in the kitchen setting.

Add sugar. Return to a rolling boil.

Hand stirring red stew in a large metal pot on a stove. Hexagon-tiled backsplash and dark countertop in the background.

Boil for 1 minute.

Equipment Preparation:

While your jam is heating on the stove it is time to prepare your canning equipment.

Fill your boiling water bath canner half full with water and place it on the stove on low to begin heating. Do not let it get too hot, just warm it up.

Gather your ladle, jar lifter, clean cloth, and any other needed supplies for canning.

Filling and Processing Jars of Herbed Tomato Jam:

Person in apron ladles red jam into jars on a granite counter. Large pot and spoon nearby, with a floral spatula in the pot.

Using a jar funnel, fill the jars leaving 1/4-inch headspace.

If you spilled on the edge or rim of the jar, use a clean cloth to wipe the rim clean.

Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Process in a boiling water bath canner for 10 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

Use the jar lifter to remove them from the boiling water bath canner. Space the jars about an inch apart on the counter for 24 hours to cool and completely seal.

If your jar did not seal, then place it in the refrigerator and use it immediately.

Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best during the first year.