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Summer Tomato Jam

Scott Phillips

Yield: Yields about 1-1/2 cups

Sweet but not too sweet, this jam has a texture so luxurious and refined that it’s hard to believe it’s so easy to make. It’s great on burgers in place of ketchup or served alongside grilled lamb or salmon. It also pairs exceptionally well with cheeses and cured meats.


  • 3/4 cup granulated sugar
  • 1/4 cup good quality white wine vinegar
  • 4-1/2 lb. ripe tomatoes, seeded and coarsely chopped (about 10 cups)
  • 1 tsp. crushed red pepper flakes (optional)
  • Kosher salt

Nutritional Information

      Nutritional Sample Size per 1 Tbs.
      Calories (kcal) : 40
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 25
      Carbohydrates (g): 9
      Fiber (g): 1
      Protein (g): 1


  • In a 5- to 6-quart pot, combine the sugar, vinegar, and 1/4 cup water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture looks syrupy, about 5 minutes.
  • Add the tomatoes, red pepper flakes (if using), and 1/2 tsp. salt.
  • Cook over low heat, stirring occasionally, until the tomatoes have broken down and the juice has thickened, 1-1/2 to 2 hours. (You may need to stir more frequently as the jam thickens.)
  • Season to taste with salt. Let cool to room temperature, transfer to a jar, and refrigerate for up to 2 months.


Rate or Review


  • pokano | 09/03/2017

    I weighed out 4.5 lb of tomatoes from my garden. That equalled about 4 cups of chopped tomatoes, nowhere near the 10 cups the recipe says 4.5 lb will yield. So not knowing which was correct--the recipe's weight or volume--I used about 5.5 lb of tomatoes with the same quantities as the recipe calls for of the other ingredients. I also peeled the tomatoes. It took 4-5 hours to cook down to a jam consistency, yielding a little less than 2 cups of jam. The jam was not too sweet.

  • karolynl | 11/21/2014

    This is the best. But like all the others have said it's way too sweet for me. I used 1/2 cup of coconut sugar, and it was perfect, and extra red pepper flakes. I have now made this 3 times, the family can't get enough of it. Great on grilled cheese sandwiches.

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