Canning Tomato Jam – A Substitute for Ketchup

Preserving tomatoes is a necessity, and so is this tomato jam recipe. Canning ketchup is an extremely long and slow process, however, canning tomato jam is a process which can be achieved in a shorter period of time. This ketchup substitute is delicious and a must have item for every pantry.

canning tomato jam

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Canning ketchup is overrated. The amount of time, effort, and quantity of tomatoes that goes into this preserving project is ridiculous! All this for a few pints? No, thank you! I’ll stick to this tomato jam recipe.

What if I were to tell you there’s something better than canning ketchup? Something much more delicious? Something which takes very little of your time and effort to make, and requires half of the tomatoes needed? A product which is amazing with, well, everything? Burgers, brats, fries, whatever your little heart desires!

What I am offering you is the opportunity to preserve tomatoes by canning tomato jam. This tomato jam recipe is ketchup-y sweet with a bit of ketchup like thickness. And it has a little little kick due to the crushed red peppers. It is everything you will ever want in a condiment. Ketchup? Fa-get-about-it!

Again, forget about canning ketchup. Move your effort and energy into canning tomato relish jam. Go ahead, give it a try. You will not regret making the swap!

canning ketchup

Before moving on to the recipe, let me ask you, are you tomato rich? Is your pantry filled with beautiful home canned tomato products? No? Well, let me help you out!

Canning Stewed Tomatoes Recipe

Canning Tomato Jam – Ingredients

This tomato jam recipe makes roughly 5-half pints. For larger batches double the recipe.

  • 3 pound Roma tomatoes, chopped
  • 1 1/2 cup Honey, or 2 cups organic granulated Sugar
  • 1/4 cup bottled Lemon juice
  • 1 tbsp freshly grated Ginger
  • 2 tsp Red Pepper flakes
  • 1 tsp Sea Salt
  • 1/2 tsp ground Cinnamon
  • 1/4 tsp ground Cumin
  • 1/4 tsp Smoked Paprika
  • 2 tbsp Apple Cider Vinegar
  • 1 box powdered Pectin, optional

canning ketchup

 

Canning Tomato Jam – Equipment
  • Large non-reactive Pot
  • Ladle
  • Jar Funnel
  • Air Bubble Remover
  • 5 Half-pint
  • Steam Canner or Hot Water Bath Canner
Canning Tomato Jam – Instructions
  1. In a large, heavy bottom pot (stainless steel or enamel Dutch oven) combine all ingredients.
  2. Bring to a boil, continuing to boil for 15 minutes. Reduce heat and simmer until the mixture thickens, this process will take roughly 2 to 2 1/2 hours.
  3. For a less chunky jam, use an immersion blender to blend until desired consistency is met. If the mixture becomes to liquidy, continue to cook down until the desired consistency is once again met.

preserving tomatoes

Canning Tomato Jam

  1. Begin preparing jars, warming lids, and hot water bath or steam canner.
  2. Once the tomato jam has reached the desired consistency, remove from heat and begin filling hot jars. Make sure to leave a 1/4-inch headspace.
  3. Wipe rims, add warmed lids, and apply rings to finger tight.
  4. The processing time will depend on your altitude, see chart below.
  5. Allow jars to rest for 12 hours prior to makings sure the lids have vacuum sealed. Store any unsealed jars in the refrigerator and use as quickly as possible.

preserving tomatoes

Notes – Canning Tomato Jam

  1. How long this recipe takes to cook down will depend on the type of tomato being used. Selecting a meaty variety, such as Roma or Plum tomatoes, allows for a nice, thick product. Whereas selecting a heirloom tomato, such as the Brandy Wine, means more liquid and will take longer to cook down.
  2. The use of powdered pectin is optional. For a jam like consistency pectin is required.
Recommended process time for Canning Tomato Jam in a steam canner or boiling water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints
5 min 10 15

tomato jam recipe

Grab a copy of my book, The Farm Girl's Guide to Preserving the Harvest.

From my farmhouse kitchen to yours, an easy to comprehend guide which walks you though every phase of home food preservation. Learn  how to can, dry, ferment, cure, freeze, and storing fresh foods for long term storage. Included you will also find some of my favorite preserving recipes!

Easy Applesauce Recipe with Canning Tips

Printable Recipe Card – Canning Tomato Jam Recipe
To make things easier, enjoy this printable recipe card for your convenience!
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Canning Tomato Jam

Preserving tomatoes is a necessity, and so is this tomato jam recipe. Canning ketchup is an extremely long and slow process, however, canning tomato jam is a process which can be achieved in a shorter time. This ketchup substitute is delicious and an item to always have in the pantry.
Course: Canning
Cuisine: American
Keyword: canning tomato jam
Servings: 5 half pints

Equipment

  • Large non-reactive pot
  • Ladle
  • Jar Funnel
  • Air Bubble Remover
  • 5 half-pint Mason Jars
  • Steam Canner or Hot Water Bath Canner

Ingredients

  • 3 pound Roma tomatoes, chopped
  • 1 1/2 cup Honey, or 2 cups organic granulated Sugar
  • 1/4 cup bottled Lemon juice
  • 1 tbsp Ginger, freshly grated
  • 2 tsp Red Pepper flakes, more if desired
  • 1 tsp Sea Salt
  • 1/2 tsp ground Cinnamon
  • 1/4 tsp ground Cumin
  • 1/4 tsp Smoked Paprika
  • 2 tbsp Apple Cider Vinegar
  • 1 box powdered Pectin, optional

Instructions

Tomato Jam Recipe

  • In a large heavy bottom pot (stainless steel or enamel Dutch oven) combine all ingredients.
  • Bring to a boil and continue to boil for 10 minutes. Reduce heat to medium low and simmer until the mixture thickens. Stirring often.
  • Continue to cook on a low until liquid reduces. This process will take roughly 2 to 2 1/2 hours.
  • For a less chunky jam, use an immersion blender to blend until desired consistency is met. If the mixture is too liquidy, continue to cook down once again until the desired consistency is met.

Canning Steps

  • Begin preparing jars, warming lids, and hot water bath or steam canner.
  • Once the tomato jam has reached the desired consistancy, remove from heat and begin filling jars. Make sure to leave a 1/4-inch headspace.
  • Wipe rims, add warmed lids, and apply rings to finger tight.
  • The processing time will depend on your altitude, see chart below.
  • Allow jars to rest for 12 hours prior to makings sure the lids have vacuum sealed. Store any unsealed jars in the refrigerator and use as quickly as possible.

Notes

How long this recipe takes to cook down will depend on the type of tomato being used. Selecting a meaty variety, such as Roma or Plum tomatoes, allows for a nice, thick product. Whereas a heirloom tomato, such as the Brandy Wine, is less meaty and contains more liquid which will take longer to cook down.
The use of powdered pectin is optional. Those seeking a jam like consistency will need the assistance of pectin. 

canning tomato jam

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