Tomato Jam with Vanilla and Lemon
Make a small-batch tomato jam with vanilla and lemon zest at home. Follow this simple tomato jam recipe for a sweet spread ready in under 1 hour.
Tomato jam is a traditional preserve that transforms ripe, end-of-summer tomatoes into a glossy, sweet-tangy spread slow-cooked with granulated sugar, fresh lemon juice, and a split vanilla pod. The gentle simmer thickens the fruit’s natural pectin, yielding a marmalade-like texture whose bright acidity is balanced by subtle aromatic notes of vanilla. Typically prepared in late August or early September, when tomatoes are at peak ripeness and abundance, this jam is enjoyed year-round at breakfast on buttered toast, paired with soft or aged cheeses, or served as a condiment alongside pâtés and grilled meats.
Tomato Jam with Vanilla and Lemon
Got a surplus of slightly bruised or ultra-ripe tomatoes? This quick stovetop preserve turns kitchen “seconds” into a shelf-stable spread that rivals ketchup on burgers, perks up grain bowls, and keeps food waste to a minimum—all with nothing more than basic pantry staples and a single saucepan.
Prep Time
20 minutes
20 minutes
Cook Time
45 minutes
45 minutes
Total Time
785 minutes
785 minutes
Ingredients
Ripe red tomatoes, 1 kg
- Granulated white sugar, 800 g
- Whole vanilla bean, 1
- Unwaxed lemon (zest and juice), 1
- Optional – to boost flavour or adjust texture:
- Water, 2 Tbsp (only if the mixture seems too dry at the very start)
- Ground cinnamon, 1 small pinch
- Fresh grated ginger, ½ tsp
- Fresh basil leaves, a few sprigs (added after cooking, for aroma)
Method
Wash the green tomatoes under cold running water
- Remove the stems from the tomatoes
- Cut the tomatoes into small pieces
- Place the tomato pieces in a large non-reactive bowl
- Pour the sugar over the tomatoes
- Split the vanilla bean lengthwise
- Scrape out the vanilla seeds
- Add the vanilla seeds and the split pod to the bowl
- Squeeze the lemon to extract its juice
- Pour the lemon juice over the tomato mixture
- Stir to coat the tomatoes evenly with sugar, vanilla and lemon juice
- Cover the bowl with plastic wrap
- Refrigerate the mixture overnight to macerate
- Pour the macerated tomatoes and their syrup into a jam pot
- Place the pot over medium heat
- Bring the mixture to a gentle boil
- Stir regularly to prevent sticking
- Lower the heat to maintain a steady simmer
- Cook until the syrup thickens and the tomatoes turn translucent, about 35 minutes
- Skim off any foam that forms on the surface
- Test the set by dropping a little jam onto a cold plate
- Stop cooking when the drop wrinkles slightly when pushed
- Remove the vanilla pod from the pot
- Ladle the boiling jam into sterilised jars
- Wipe the jar rims clean
- Seal the jars tightly with sterilised lids
- Turn the sealed jars upside down for a few minutes to create a vacuum
- Return the jars to an upright position
- Let the jars cool completely at room temperature
- Store the cooled jars in a cool, dark place
Nutrition
Calories
3307 kcal Protein
10 g Fat
2 g Carbs
845 g Fiber
14 g Sugar
827 g
3307 kcal Protein
10 g Fat
2 g Carbs
845 g Fiber
14 g Sugar
827 g
Notes
Blanch the tomatoes for 20 seconds, chill, then peel—skinless fruit thickens faster and gives a silkier spread. For a savory edge, drop in a small rosemary sprig during the final 10 minutes of simmering and fish it out before jarring; the subtle pine note is magic with goat cheese or roast pork.
why this recipe
This tomato jam recipe transforms humble garden tomatoes into a jewel-toned preserve that balances bright acidity with delicate sweetness, subtly enhanced by cinnamon and vanilla for aromatic depth. Gentle, slow cooking coaxes out the fruit’s natural pectin, yielding a velvety texture without artificial thickeners, while the simple ingredient list showcases seasonal produce at its peak. Whether spread on morning toast, paired with cheese, or used to glaze roasted meats, the jam offers a versatile, gourmet touch that elevates everyday dishes and captures summer sunshine in every spoonful.
FAQs
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Frequently Asked Questions
Can I safely reduce the amount of sugar in this tomato jam recipe without compromising its texture or shelf life?
You can cut the sugar, but it will set more loosely and lose much of its preservative power, so the jam will need refrigeration and should be eaten within 3–4 weeks or frozen for longer storage. To keep a firmer texture and shelf stability with less sugar, add commercial low-sugar pectin and process the jars in a boiling-water bath according to the pectin manufacturer’s directions.
Is it essential to peel the tomatoes, and what happens to texture and cooking time if I leave the skins on?
Peeling isn’t strictly mandatory, but skinless tomatoes break down more readily, giving a finer, glossier jam that thickens 5-10 minutes faster. If you leave the skins on, thin curls of peel will remain in the finished spread and the pectin-rich skins slow evaporation slightly, so expect a chunkier texture and a longer simmer to reach the same set.
Can I use cherry or yellow tomatoes instead of red ones?
Yes—cherry or yellow tomatoes work fine; just weigh them after stemming and follow the same method. Because cherry tomatoes are naturally sweeter and have more skin, you can cut the sugar by about 10 % and allow a few extra minutes for the skins to cook down. Yellow varieties will produce a paler, milder jam but will set and keep just like the red version.