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Sauces & Stuff

Tomato Jam

Once you try Marisa McClellan’s Tomato Jam you’ll understand why we’re highlighting this preserve. It’s savory and sweet, with a punch of heat, and has a variety of clever uses. So head to your garden, pick some tomatoes, and get jammin’.


3 pint-size jars

Total Time

2 hours

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If you’re sensitive to heat, reduce the amount of red pepper flakes. It won’t affect the pH level for canning.


Prepare water bath canner according to manufacturer’s instructions. Heat 3 pint-size/500 ml jars in simmering water until ready to use; do not boil.

Combine tomatoes, sugar, lime juice, ginger, pepper flakes, salt, cinnamon, and cloves in a large, nonreactive pot; bring to a boil over high, then reduce heat to medium-high.

Cook jam at a low boil, stirring regularly, until shiny and thick, and no watery liquid separating out, about 1–1½ hours.

Cook time varies depending on the width of your pot, amount of water content in the tomatoes, and temperature at which you’re cooking. Watch jam closely during final 15 minutes of cooking, jam scorches easily.

Ladle jam into hot jars, leaving ½-inch (1.25 cm) of headspace. Wipe rims of jars clean, center lids on jars, and apply rings until fingertip tight. Process filled jars in a boiling water bath for 20 minutes.

Remove jars and set them on a folded kitchen towel to cool, undisturbed, for 24 hours. Check lids for seal. (Lids should not flex up or down when center is pressed.) Sealed jars can be stored at room temperature for up to 1 year. Any unsealed jars should be refrigerated and used promptly

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