this Easy Tomato Refrigerator Jam is a quick and easy effort for some flavor packed summertime goodness! another way to enjoy fresh garden tomatoes.
Easy Tomato Refrigerator Jam
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?
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 right there off 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:
Easy Tomato Refrigerator Jam
YIELD: 14-16 ounces (two Weck Tulip Jelly Jars)
dairy, egg, soy and gluten free, vegan
2 pounds fresh ripe tomatoes, cored / seeded and diced (Roma or vine ripened)
1/4 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.
fresh summertime tomatoes are my jam.
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ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer at spabettie, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days – sharing just how flavorful and vibrant vegan food is!
She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.
printable Easy Tomato Refrigerator Jam recipe:
- 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.
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.