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Tomato Jam

Prep Time 30 mins
Cook Time 2 hrs 30 mins


  • Knife, Large Stock Pot, Spoon, Cutting Board, Large Sauce Pan


  • 3 lbs tomatoes
  • ½ c finely diced white onions
  • tbsp fresh lemon juice
  • ¼ c chopped basil leaves
  • 2 tbsp honey
  • 1 tsp sea salt
  • ½ tsp fresh ground pepper
  • pinch of cayenne pepper


  • 1. Bring a large stock pot of water to boil, and blanch the tomatoes a few at a time, until the peel loosens (about 1 min). Transfer immediately to an ice bath to cool, and peel carefully. Remove the cores and dice.
  • 2. Place the diced tomatoes in a large sauce pan with the rest of the ingredients, and stir to combine. Bring the mixture to a simmer over medium-high heat, then reduce the temperature to medium, keeping a slow simmer going.
  • 3. Cook for 1-2 hours, stirring occasionally and adjusting heat as needed, until the mixture is thick and syrupy. Remove from heat and transfer to a container to cool.
  • 4. Serve at room temperature, or store in an airtight container and refrigerate for up to 3 days.