This crockpot tomato jam slowly cooks ripe tomatoes with sugar, lemon and warm spices into a sticky sweet spread for toast, cheese boards and burgers.
Why You’ll Love This Crockpot Tomato Jam
It uses everyday ingredients, the steps are simple, and the printable recipe card keeps everything in one place. If you enjoy making crockpot tomato jam, browse our sauce and preserve recipes, and check the USDA FoodKeeper guide to see how long leftovers keep.
Ingredients:
- 2 pounds ripe tomatoes, chopped
- 1 cup granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon freshly grated ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 jalapeño, seeded and minced (optional for a spicy kick)
Directions:
- Combine all ingredients in a crockpot. Stir well to ensure the sugar dissolves and the spices are evenly distributed.
- Set the crockpot to low and cook uncovered for 8-10 hours. Stir occasionally, especially towards the end of cooking to prevent sticking.
- Once the mixture is thickened and has a jam-like consistency, turn off the crockpot.
- Allow the jam to cool slightly before transferring it to jars. Store in the refrigerator.
Prep Time: 10 minutes | Cooking Time: 8-10 hours | Total Time: 8-10 hours and 10 minutes Kcal: 50 kcal per tablespoon | Servings: Approximately 2 cups
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Thanks for the awesome recipe! I make a batch of this every month! We love it!!!
Can this be canned?
I want to make this for Christmas hampers. I would rather make it now whilst the tomatoes taste best-is it shelf stable? The directions say to leave in fridge but that won’t work unless j make them jn Decemeber and the tkms will be gross then