Comments 7


I love growing tomatoes every year in our garden, and we get such a big crop of them, especially cherry tomatoes.

My husband mentioned making tomato jam once when he was younger, a sweet version.

A savory version also seemed interesting, so I used some leftover cherry tomatoes and this is what I came up with.

It’s delicious spread on a cracker or even eaten straight out of the jar!


  • Servings: 5-10
  • Difficulty: easy
  • Print


  • 1 cup cherry tomatoes
  • 1 tsp white sugar
  • 1 tsp lemon juice
  • 2 tsp salt
  • 2 tsp ground red pepper flakes
  • 1/2 tsp garlic powder
  • 1/4 tsp garlic salt
  • 1/2 tsp red pepper flakes


  1. Put all ingredients in a nonstick saucepan over low heat.
  2. Stir constantly to keep mixture from sticking.
  3. Allow jam to reduce while continuing to stir.
  4. Once all the tomatoes have cooked down and there is no more water left in the saucepan, remove from heat.
  5. Enjoy on bread, crackers, or on its own! Store remaining jam in an airtight container in the fridge for up to one week.


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