Ingredients:

  • 2 lbs (900g) ripe tomatoes, roughly chopped
  • 1 medium yellow onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) apple cider vinegar
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon Olive oil
  • 2 sprigs fresh thyme (optional)

Instructions:

  1. Wash, core, and roughly chop the tomatoes.
  2. Heat olive oil in a large saucepan over medium heat. Add the onion and cook until softened and translucent. Add the garlic and cook until fragrant.
  3. Add the tomatoes, apple cider vinegar, granulated sugar, brown sugar, lemon juice, smoked paprika, red pepper flakes, salt, pepper, and thyme sprigs (if using) to the saucepan.
  4. Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook, stirring occasionally, until the jam has thickened to your desired consistency. This will take 1 to 1.5 hours.
  5. Test the consistency by placing a small spoonful of jam on a chilled plate. If it sets up slightly, it's ready.
  6. If you prefer a smoother jam, use an immersion blender to blend until smooth.
  7. If canning, follow proper canning procedures (boiling water bath). If not canning, let the jam cool slightly, then transfer to a clean jar.
  8. Cool completely. Store in the refrigerator for up to 2 weeks or process in a boiling water bath for longer storage. This tomato jam recipe is easy to make.