Tomato Jam

tomato picture 9-13Tomato Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 2 to 3 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Tomato Jam Ingredients

2 cups chopped crushed ripe tomatoes
2 teaspoons calcium water
1/4 cup lemon juice
1 Tablespoon grated lemon peel (optional)
¼ cup up to ½ cup honey or ½ cup up to1 cup sugar
2 teaspoons Pomona’s Pectin powder

Tomato Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Wash, core, chop, and crush tomatoes; or wash, peel, core, chop, and crush tomatoes.

3. Measure chopped, crushed tomatoes into sauce pan.

4. Add calcium water, lemon juice, and grated lemon peel (if using) and mix well.

5. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

6. Bring tomato mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

7. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Option for Tomato-Chili Jam:
In Step 4, add 2 Tablespoons finely chopped & tightly packed fresh basil leaves and 1 teaspoon chili powder and 4 dashes of salt. Proceed with the rest of the recipe.

Option for Spiced Tomato Jam:
In Step 4, any or all of these spices could be added: ¼ teaspoon ground cinnamon, ⅛ teaspoon ground cloves, ¼ teaspoon ground allspice.

Photo taken by Paul Stein and used under the Creative Commons Attribution-ShareAlike 2.0 Generic license:

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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11 thoughts on “Tomato Jam

  1. Two questions please:
    1. Can I double the recipe?
    2. Can I add some chopped hot peppers, or would that upset the ph?

    Thanks, Tom

    • Hello Tom,

      You can certainly double the recipe, just be sure to double every ingredient. We actually have a delicious Tomato Jalapeno Jam, HERE, if you’d like to use that recipe.

  2. QQ: So when you remove the mixture from the heat is it supposed to tighten up into a jam consistency or does this happen during the canning storing process? I usually do not use pectin and just reduce my tomato jam naturally so I’m a little concerned canning a mixture this loose.

    • Hello Justin,

      The jam will set up as it cools, it can take up to 24 hours for your jam to completely set.


  3. Will this recipe work with a sugar substitute? E.g., splenda, erythritol, stevia, or monk fruit? (I would ask the same question for pepper jelly, too.)


    • Hello Arlene,

      It sure can! All of our recipes can be substituted for any sweetener you’d like.

      Thanks for choosing Pomona’s!


    • Hello Julie,

      You may used canned crushed tomatoes, and you should include the liquid to ensure that there is enough liquid for the jam.

      Have a wonderful day and happy jamming!


      • Hey Julie,
        You are so welcome! You can use two cups. You will need to mix the pectin with 1 cup and get it completely dissolved in the tomato mixture first, then add the additional cup of sugar just before placing into your jars.


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