Tomato Jam With Raspberry

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.

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.

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

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

🍅 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

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.

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

Print Recipe Pin Recipe Save Saved!

Prep Time 2 minutes mins

Cook Time 25 minutes mins

Total Time 27 minutes mins

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
• ⅛ 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

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!