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Spicy Tomato Jam

Spicy Tomato Jam
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I decided to make this jam because it came from a trusted cookbook and is something I have thought of making on many different occasions. I imagine it would be good with goat cheese on top of crostini. I’m sure it would make a good omelet filling. But I also think it would be really good with meat – pork most likely. So I filled my kitchen with the intoxicating smell of cherry tomatoes cooking down with sugar and spices and then spooned it up into a jar. It was a huge hit with the whole family.

  • 1 pound
    ripe cherry tomatoes, about 3 cups
  • 4 tablespoons
  • 4 tablespoons
    light brown sugar, packed
  • 2 tablespoons
    fresh ginger, grated
  • 1/2 
    lemon, sliced into thin half moons
  • 1/2 teaspoon
    ground cinnamon
  • 1/2 teaspoon
    ground cumin
  • 1/2 teaspoon
    ground cloves
  • 2 tablespoons
    unfiltered cider vinegar
    salt and cayenne pepper
  1. Combine the tomatoes, sugars, ginger, lemon, spices, and 1 1/2 tablespoons of the vinegar in a medium-size, heavy-bottomed saucepan.  Add a pinch of salt and a pinch of cayenne and cook over medium-high heat, stirring often, until the tomatoes cook down to a jam and the sugars are bubbly and caramelized, 15-20 minutes.  Set aside to cool.  Add the remaining 1/2 tablespoon vinegar to taste.
Nutritional Information

Makes: 32 servings
  • Calories16
  • Carbohydrates4 g
    • Dietary fiber0 g
  • Cholesterol0 mg
  • Fat0.1 g
    • Saturated fat0 g
  • Sodium1 mg
  • Protein0.2 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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