This easy tomato refrigerator jam recipe is a quick and easy effort for some flavor packed summertime goodness! another way to enjoy fresh garden tomatoes.
recipe originally published July 9, 2012
Refrigerator Jam Recipe
There really is no comparison to a fresh tomato picked from the vine. Standing in the middle of my garden, biting into that warm juicy flavor.
This year, I have two in my garden - Roma and Celebrity. Both are great to slice thick and put in a sandwich, on toast, just on a fork with salt.
I have used each variety in separate batches of this jam - both taste great.
Refrigerator Jam Versus Canned
Part of the appeal of this Easy Tomato Refrigerator Jam is the lack of canning. Please make no mistake - I love to spend a weekend canning, and have to acknowledge that a large part of the work is the sanitation and prep, right?
How To Make Refrigerator Jam
With this recipe, I wake up one Saturday and decide I want jam. I head out to the back yard (or to the farmers market down the street) and pick the juiciest tomatoes I can find. Still warm from the sun. I probably eat one straight from the vine.
Clean up the tomatoes, chop them up and add a couple pantry staple ingredients, and within an hour? You have jam. This one just needs to be refrigerated and enjoyed within a couple weeks.
This jam has never lasted more than a few days at our house.
This Easy Tomato Refrigerator Jam takes little time to produce a deliciously flavorful result. As nice as it is to have a small batch of summertime jam in an hour, this recipe is easily doubled, or tripled!
Make some for gifts, as long as you tell the recipient that this is a fridge jam! It will disappear quickly.
So good on Avocado Toast:
fresh summertime tomatoes are my jam.
Easy Tomato Refrigerator Jam
a quick and easy recipe for some flavor packed jam! another way to enjoy fresh garden tomatoes.
- 2 pounds fresh ripe tomatoes, cored / seeded and diced (Roma or vine ripened)
- ¼ cup vegan / organic brown sugar or granulated sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon sea salt
- In large saucepan, combine fresh diced tomatoes, sugar, vinegar, and salt.
- Bring to a boil, stirring constantly for a few minutes. Reduce to simmer.
- Simmer for 45 minutes, stirring occasionally, until liquid reduces to a thick jam consistency. (Pull a spoon through the middle, the jam should be thick enough to remain separated.)
- Remove from heat, allow to cool completely before transferring to an airtight jar.
- Store in refrigerator up to two weeks.
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Serving Size:1 tablespoon
Amount Per Serving: Calories: 27Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 69mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 0g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Joanie Barber says
Oh, Christina, what a brilliantly summertime, memory-making recipe! Genius! And i've got to find those "tulip" jars. Here's a question: if i leave the seeds in, will the recipe be ok?
I will get busy and try the avocado toast/tomato jam with my grandchildren! They're gonna love it!
Kristina Sloggett says
yes, I leave in most of the seeds. (I take out some of the big middle part of the seeds, you know?) and you should be able to find the tulip jars locally at World Market. enjoy the toast with the grandkids! 🙂