Easy tomato jam recipe is a sugar free jam that is so easy to make stove-top. It has no pectin and it’s sweetened with monk fruit allulose blend. This keto jam can be used in many breakfast and dessert recipes.

How do you like to preserve your summer tomatoes?

Sure, you can pickle them or make a pizza sauce and can them!

But, this year, try something different!

Turn them into a tomato jam and enjoy them out of season!

Originally published on November 29th, 2013 at 7:47pm. Click here to see why this recipe was updated.

Front view of a glass jar filled with tomato jam on a green iron tray
This tomato jam recipe uses monk fruit to sweeten it.

What is tomato jam made of?

Here is a quick look at the ingredients. It is to understand why these specific ingredients were chosen. To get the full recipe, go to the bottom of this post.

Top view of all the ingredients needed to make tomato jam laid out on a flat surface. Their measurements are written on top of each.
No complicated ingredients about making this tomato jam
  1. Tomatoes – Roma tomatoes are the best tomatoes to use for making tomato jam or preserves. Tomatoes are packed with the antioxidant called lycopene. They are also high in Vitamin C and potassium.
  2. Raspberries – Raspberries add a natural sweetness to the jam. They also have ton of antioxidants, fiber and vitamin C. Source: Health.com.
  3. Monk fruit & allulose blend – Monk fruit is a naturally sweet fruit and allulose is referred to as the “rare sugar” because it’s a natural sugar found in many foods wheat, maple syrup, raisins and figs. “A monosaccharide, or simple sugar, allulose is absorbed by the body, but not metabolized so it is nearly calorie-free.” – Allulose.com
  4. Cinnamon – It’s, famously, known to reduce blood sugar levels. This makes it perfect for putting in a jam recipe. It also has anti-inflammatory, antibacterial, and antimicrobial properties. Source: ClevelandClinic.org and EverydayHealth.com.
  5. Vanilla extract – Vanilla extract is actually extracted from a Madagascar vanilla bean! This is hugely important because it’s natural. Many vanilla essences are manufactured from sources you don’t want to know about! My favorite extract to use is (Affiliate Link) Rodelle’s Pure Vanilla extract. Source: Bonappetit.com.

🧪 Vanilla extract tip: Always use vanilla extract because it’s less process and extracted from vanilla bean. Vanilla essence is made from chemically produced products like petroleum.

A word about the powdered sugar

If you are a fan of Wholesome Yum, you are familiar with her unique line of sugar replacement. Her Besti products use ingredients found in nature and plants.

I have tried many other brands of sugar replacements and none come close to her line of products. They have no aftertaste and also don’t affect my gut. Wholesome Yum is NOT sponsoring this post and I DON’T receive any monetary compensation. I am just a fan girl.

For this recipe, I used her (Affiliate Link) Monk fruit and Allulose blend powdered sugar. Or, you can use the (Affiliate Link) granulated version too.

🫙 Handy Tip: Remove the sugar replacement from the packet it comes in and store it in glass containers. The sugar will stay fresh for a long time.

How to make tomato jam

Collage of 4 steps to make the recipe. Each collage has a number corresponding to the step.
There isn’t much effort needed to make this tomato jam
  1. Heat a strong bottom pan on medium heat for 30 seconds. Add the tomatoes, raspberries, Monk fruit sugar, cinnamon and salt. Mix well using a silicone spatula until all the sugar has mixed in.
  2. Continue heating on low heat and stirring frequently so that it doesn’t stick at the bottom. Keep stirring until all the tomatoes and raspberries turn to mush. They should have the texture of jam. This should be about 15 minutes depending on your stove.
  3. Add the red pepper flakes, vanilla extract and lime juice. Mix well and continue stirring while the heat is on medium. After 5-10 minutes, the water should have dissipated and you can turn off the heat.
  4. Let the jam cool completely before you put it in glass jars or start the canning process.

👩‍🍳 Cooking tip: Jam will easily stick to or get burned at the bottom of the pan. It’s important to keep stirring it while it’s cooking on medium heat.

Answering common questions

Top view of a spoon with tomato jam resting on the top of a glass jar.
What does a tomato jam taste like? It tastes just like jam.
What does tomato jam taste like?

Tomato jam tastes like, well, jam. It has the same sweetness and tartness of regular jams. There is a taste of tomato, but it blends in perfectly with the other flavors.

Should the skin be removed from the tomatoes?

It’s a personal preference. I didn’t remove the skin because it has a ton of nutrition in it. It may look unsightly in the jam, but it’s totally worth it. Check out Great British Chefs way of removing the skin from tomatoes because they simplify the process.

Why is my tomato jam not thickening?

The main reason for that is because your heat was low. Keep your heat at medium and stir constantly. Also, you may have used ripe tomatoes and raspberry. To solve this problem, use a thickening ingredient. See next question.

How do I thicken this jam?

If you follow the instructions, you won’t have to thicken it. But, if the tomato jam is runny, you can add thickening agent like arrowroot flour. It’s Keto friendly and is also easy on the gut. To one tsp of arrowroot starch, add 1 tsp of water and mix until paste. Transfer this paste to the saucepan with the jam and mix well. It will thicken within minutes.

What kind of tomatoes are great for jam?

– Green tomatoes
– Cherry tomatoes
– Tomatoes on the vine (Campari tomatoes)
– Beefsteak tomatoes

🍅 Handy Tip: Don’t use ripe tomatoes or raspberries. They will make this jam on the watery side. The tomatoes should be firm and raspberries should be tart.

Canning and storing this jam

Top and closeup view of tomato jam in a glass jar
Tomato jam is great to spread on toast, English muffins and scones.

This sugar free jam is perfect for canning and long term storage. It will taste just as good a year after you make it, if canned correctly.

I will be the first to admit that I am not good at canning anything. So, I follow instructions from other experts. The good news is that tomato jam canning process is the same as any jam recipe.

To start, though, I did get a (Affiliate Link) canning starter kit which has been unbelievably useful. I also keep one jar of this tomato jam in a glass jar in my fridge. My favorite glass jars are these (Affiliate Link) Yeboda Wide mouth mason jars.

Try Susan’s method of canning and also use Martha stewart’s tips.

📆 Shelf life of this jam: This jam can be could for up to one year, if canned. If you refrigerate it, it will last for about a month.

What is tomato jam used for?

This tomato jam is great spread for drop biscuits or English muffins. It is a great jam surprise inside cupcakes or muffins.

I have made a jam martini before and it was so good! So, I am going to make a tomato jam martini too. I wonder if it is good in bloody Marys?

Do you know that tomato jam can be put into ice creams too? It’s remarkably delicious!

Put it in desserts thumbprint cookies, cobbler and galettes too.

Comment below with how you will use it.

🍅 Usage Tip: My favorite way to use this jam is as a spread on drop biscuits, toast and English muffins.

Try these tomato recipes

  • A super simple, protein-packed tomato avocado salad is my favorite way to use tomatoes. It’s a filling recipe that will keep you satiated for hours.
  • There is nothing better than making a giant stack of tomato sandwich with cucumbers on lazy summer days. Fresh tomatoes from the ground make this sandwich unforgettable!
  • Homemade tomato relish is made with fresh summer tomatoes and garlic. How can anyone resist?!
  • A Italian inspired panzanella salad is where the tomatoes and sourdough bread come together for a wonderful taste experience. Great for brunches or backyard parties.

Sharing is caring

Don’t be shy, chime in below in the comments. Let me hear your opinion on this sugar free recipe for tomato jam. If you enjoyed this, please give it 5 stars and share it on Facebook, Pinterest, Twitter, and Instagram.

Front view of a glass jar filled with tomato jam on a green iron tray

Sugar-Free, Pectin free Tomato Jam Recipe

Rini
Easy tomato jam recipe made is a sugar free jam that is so easy to make stove-top. It has no pectin and it's sweetened with monk fruit allulose blend. This jam can be used in many breakfast and dessert recipes.
5 from 6 votes
Prep Time 2 minutes
Cook Time 25 minutes
Total Time 27 minutes
Course Breakfast
Cuisine American
Servings 4 people
Calories 50 kcal

Equipment

  • 1 Stainless Steel Sauce Pan
  • 1 Silicon spatula

Ingredients
  

  • 3 roma tomatoes use organic, if possible
  • 6 oz raspberries use organic, if possible
  • 1 cup monk fruit and allulose powdered sugar Brand name: Besti
  • ½ tsp cinnamon powder
  • 1 tsp lime juice
  • 1 tsp red pepper flakes optional, adjust to taste
  • tsp pink salt
  • ½ tsp vanilla extract

Instructions
 

  • Heat a strong bottom pan on medium heat for 30 seconds.
  • Add the tomatoes, raspberries, Monk fruit sugar, cinnamon and salt.
  • Mix well using a silicone spatula until all the sugar has mixed in.
  • Continue heating on low heat and stirring frequently so that it doesn’t stick at the bottom.
  • Keep stirring until all the tomatoes and raspberries have turned to mush and the texture of the liquid is like jam. (About 15 minutes depending on your stove)
  • Add the red pepper flakes, vanilla extract and lime juice.
  • Mix well and continue stirring while the heat is on medium.
  • After 5-10 minutes, the water should have dissipated and you can turn off the heat.
  • Let the jam cool completely before you put it in glass jars or start the canning process.

Notes

NUTRITION INFO IS APPROXIMATE!
TIPS
– Get organic tomatoes and organic red raspberries, if you can. 
– Always use vanilla extract because it’s less process and extracted from vanilla bean. Vanilla essence is made from chemically produced products like petroleum.
– Remove the sugar replacement from the packet it comes in and store it in glass containers. The sugar will stay fresh for a long time.
– Jam will easily stick to or get burned at the bottom of the pan. It’s important to keep stirring it while it’s cooking on medium heat.
– Don’t use ripe tomatoes or raspberries. They will make this jam on the watery side. The tomatoes should be firm and raspberries should be tart.
– This jam can be could for up to one year, if canned. If you refrigerate it, it will last for about a month.  Use glass jars for canning and refrigeration, if possible.
  • This recipe yields about 1½ eight oz jars. 
Keyword how to make tomato jam, preserving tomatoes, sugar free jam

Version 1

Top view of a spoon filled with tomato jam, resting on a mason jar filled with the same jam.

This is one of my earliest recipes! My blog was live for less than a month and this recipe was my 11th recipe on the blog!

Not surprisingly, this recipe holds up very well. I also liked that image so much. The reason I wanted to change it is because I wanted to use natural sugars. Also, I didn’t like that I used vanilla essence in this recipe.

If you want to check out the original post, here it is!

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20 Comments

  1. Great recipe, thanks for sharing! Id never thought of combining these flavors in a jam before and it was delicious.

  2. I’d never have put these flavors together but they work so well! I love it as a spread on toast, but it’s also amazing on a charcuterie board!

  3. I’ve never tried tomato jam with raspberry and I have to say I LOVE it! This was the most delicious condiment. Will be keeping this on hand all the time!

  4. Recipe sounds delicious, could you please tell me how many jars this recipe yields and the size of jars?

  5. This tomato jam was super delish! I loved having it on toasted English muffins in the morning. I will make it again.

  6. This jam looks so amazing! I would never have thought of combining tomatoes with raspberries in a jam. I’m saving this recipe because as soon as the produce comes into season, I’m going to be giving this a try!

  7. This sounds so delicious Rini!!! What a wonderful combination of flavors and so creative. It sounds amazing and I look forward to giving this a try! YUM, YUM, YUM!!!

  8. I think you added raspberry to make this jam more acceptable. A pure tomato jam would taste great and no other fruits should be needed.

    1. Sure, the tomato jam by itself would be awesome. I added raspberry because I wanted to add a sweetness without adding too much sugar. Tell us how the recipe turned out for you. Thanks Tyraa