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Smoky Grape Tomato Jam

Yield: 3 half-pints

This savory jam may well become your new favorite condiment. It’s great as a dip for vegetables or as a glorious addition to meat loaf or a grilled cheese sandwich. And there’s no better dinner party snack than a log of goat cheese, some simple crackers, and a jar of this jam. Just make sure your smoked paprika is relatively fresh—it should be fragrant and deep, deep red. If it’s faded and dusty, get a new tin before trying this recipe.


  • 1-1/2 lb. grape tomatoes, quartered lengthwise (about 4-1/2 cups)
  • 1-1/4 cups sugar
  • 1/4 cup bottled lemon juice
  • 2 Tbs. apple cider vinegar
  • 2 tsp. smoked paprika
  • 1-1/2 tsp. fine sea salt
  • 1/4 tsp. cayenne

Nutritional Information

  • Nutritional Sample Size 1 Tbs.
  • Calories (kcal) : 20
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 70
  • Carbohydrates (g): 5
  • Fiber (g): 0
  • Sugar (g): 5
  • Protein (g): 0


Prepare a canning pot water bath and three half-pint jars.

Place the tomatoes in a large nonreactive skillet. Stir in the sugar, lemon juice, and vinegar. Let sit, stirring once or twice, until the sugar begins to dissolve, 5 to 10 minutes.

Bring the mixture to a boil over high heat. Reduce the heat to medium high, and cook, stirring frequently, until the tomatoes are soft and the liquid is significantly reduced, thickened, and syrupy looking, 10 to 15 minutes. Stir in the paprika, salt, and cayenne. Continue to cook until the jam has thickened, 2 to 3 minutes more; it is done when you can pull a spatula through the jam and the space you clear stays open for 2 or 3 seconds. The mixture will continue to thicken as it cools, so make sure to stop a little shy of your desired thickness.

Use a funnel to pour the jam into the prepared jars, leaving 1/2-inch headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.

Remove the jars, and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.


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Reviews (1 review)

  • Andrea2 | 10/09/2021

    After getting the tomatoes prepped, this recipe is quick and easy to make. People love it. It is especially good with cheese or on a hamburger instead of ketchup.

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