This slightly sweet and tangy rustic tomato jam is nicely balanced with onion, peppers, and garlic. Delicious on crisp crostini, avocado toast, pita chips, or crackers. Also fantastic as a condiment in sandwiches.
A friend recently shared his pebble (a cherished food experience) with me – his aunt used to make tomato preserves or tomato jam for him when he was a child. Since she is no longer able to make and share her delicious tomato jam with her nephew, I tweaked and perfected this recipe so that my friend (and you) can make this healthy and delicious Tomato Jam whenever desired.
So what exactly is tomato jam? Is it similar to marinara or is it a bit more like ketchup?
Tomato Jam isn’t really like either, though it does possess a familiar essence or flavor, depending on the seasons used. Instead, it’s more similar to pickle relish, except that it’s made with tomatoes, of course. And much like my Peach Preserves, you get to choose how much texture your Instant Pot Tomato Jam has.
This Instant Pot Tomato Jam is quite versatile. While you can use any ripe tomato, I highly recommend roma and/or capellini tomatoes. Though home-grown tomatoes tend to contain even more flavor than those you typically find in the store. If you have several fresh green tomatoes, you may use them to create a savory green tomato jam.
Like most recipes, you can season your Instant Pot Tomato Jam a variety of ways. Most versions include a little citrus and/or spicy pepper to add bursts of flavor. This recipe includes onion, bell pepper, jalapeño, garlic, and lime juice.
The key to making a delicious Tomato Jam is properly balancing the acidity of the tomatoes with a little bit of sugar. You certainly don’t want your Tomato Jam too sweet, nor do you want it to end up too sour.
Fresh lime juice does a nice job enhancing the acidic tanginess of the tomatoes while balancing out the sweetness from the sugar.
If you prefer, you can also use white vinegar, apple cider vinegar, lemon juice, or orange juice. Each will add a slight nuance to the flavor dynamic, but that’s what makes recipes so fascinating, don’t you think?
Traditional recipes use regular refined white sugar to make Tomato Jam. However, darker sweeteners lend more flavor, character, and depth while retaining important nutrients. For these reasons, I opt for coconut sugar, date sugar, or brown sugar. I suspect maple syrup would also would lend a nice flavor balance; but it adds too much liquid and requires much longer to cook down.
Many recipes also include quite a bit of sugar to give tomato jam a more jam-like consistency. However, I find that if I use too much sugar, it just doesn’t taste right. I enjoy my tomato jam a bit more savory. And besides, I really want the tomatoes in this Tomato Jam to shine in this recipe. Plus, a savory Tomato Jam is so much more versatile and fun to enjoy.
To make this Instant Pot Tomato Jam, you need to dice or mince all of your ingredients. I like using a food processor to make quick work of the chopping and mincing. But I like doing the onion, peppers, garlic, and ginger first. That way, they can start sautéing in the Instant Pot liner while I coarsely chop and process the tomatoes in the food processor.
This method allows me to mince the onions and peppers a lot more without spending as much time on the cutting board. If you don’t have a food processor, no problem. Simply mince these veggies, garlic, and ginger, and tomatoes fine.
After stirring in the seasonings and sugar with the sautéed veggies and tomatoes, use your Instant Pot to bring everything together. Typically, you’re required to stand over your Tomato Jam, stirring for one to two hours, depending on the size of your batch, until your tomatoes break down and your jam thickens up.
This recipe uses an Instant Pot or pressure cooker to do all the work of breaking down the tomatoes without nearly as much stirring. Once the pressure is released, remove the lid and press cancel. Stir in the fresh lime juice and salt.
Now taste the tomato-vegetable mixture. Yup, this is where you need to take a taste. I’ll explain.
I only use one-half of a cup of sugar because I want the essence of the tomatoes to shine in this recipe. If you prefer a sweeter Tomato Jam, wait until after pressure is released and you have added the lime juice and salt. Why? Because lime juice and salt truly enhance the sweetened flavor and balance the acidity of this Tomato Jam.
So, after the tomatoes break down under pressure, go ahead and add in the fresh lime juice and salt. Then dip a spoon into your mixture and taste the Tomato Jam to see if you like the way the flavors are balanced. If you think it needs more lime juice, salt, or sugar, go ahead and add a little at a time (up to ½ cup sugar for a total of 1 cup).
Again, this depends on how sweet, salty, or tangy you prefer your Tomato Jam. I recommend tasting after each addition to avoid adding too much of anything. If you want more spice or heat, add in a pinch of cayenne pepper or crushed red pepper flakes.
Once you’re satisfied with the flavor profile, press the “sauté” function on the Instant Pot again. This is where you are required to stick around for about twenty to twenty-five minutes, stirring every five minutes or so. Your tomato jam should come together in a fraction of the hands-on time typically required and thicken up nicely for you. You’ll know it’s ready when the liquid has evaporated.
If you don’t have a pressure cooker or Instant Pot, no problem. Simply use a large pot over medium heat to first sauté your vegetables, then add your remaining ingredients. Bring to a boil, then simmer, while stirring occasionally, until the liquid evaporates and your tomato mixture thickens, about an hour and a half to two hours.
Store in sterilized jars in the refrigerator for about one month. If you want to store this Instant Pot Tomato Jam longer, process sterilized jars in a hot water bath for twenty to twenty-five minutes with one-quarter inch headspace.
This Instant Pot Tomato Jam also freezes well. Transfer to an air-tight freezer-safe container and wrap in paper and store in the freezer for up to three months. The paper will help prevent ice crystals from forming. Thaw overnight in the refrigerator before use.
This Instant Pot Tomato Jam is a whole food plant-based condiment that packs tons of flavor in every bite. It’s a fantastic accompaniment for crostini, pita chips, toast, and crackers. It’s also great tossed with pasta or couscous, in sandwiches, or atop avocado toast.
I hope you enjoy this Instant Pot Tomato Jam as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook! Enjoy!!
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Ingredients
- ½ red onion, coarsely chopped
- ½ bell pepper, finely diced (optional)
- 1 jalapeño, seeded and diced (leave in seeds for spicier jam)
- 3-4 cloves garlic, minced (1½ Tbsp)
- 1-2 inch knob fresh ginger, peeled and minced (1 Tbsp)
- 2 pounds ripe tomatoes, coarsely chopped*
- ½ cup coconut sugar, date sugar, or brown sugar**
- 1 tsp cumin
- ¼ tsp cinnamon
- 3 Tbsp fresh lime juice***
- ½ tsp salt
Instructions
- Process the onion, bell pepper, jalapeño, garlic, and ginger in the food processor until minced well. Transfer to the Instant Pot, stir together, and press “sauté”.
- Meanwhile, process the tomatoes in the food processor until diced. Transfer the tomatoes to the Instant Pot.
- Stir in the coconut sugar, cumin, and cinnamon. Press cancel.
- Make sure the gasket is seated properly, then lock the lid in place and ensure the sealing knob is turned to “sealing”.
- Set for 5 minutes on Pressure Cook (manual/high pressure), then allow the pressure to release naturally.
- Press Cancel and remove the lid.
- Stir in the fresh lime juice and salt. Taste and adjust seasonings and sugar, if desired.
- Using the “Sauté” function, cook the tomato jam for about 20-25 more minutes, stirring occasionally, until the liquid has mostly evaporated and the preserves thicken up a bit. You may need to stir more frequently near the end to prevent the jam from sticking. (It should resemble the consistency of pickle relish.)
- Taste and adjust seasonings to preference.** Press cancel.
- Transfer the hot jam to sterilized glass jars. Cover with sealing lids and secure with the corresponding canning rings. Turn the jars upside down for 15 minutes. Then turn the jars right-side up and allow the jam to continue cooling to room temperature.**
- Store the sealed jam in the refrigerator for up to two months. Alternatively, process in a water bath for 20-25 minutes or freeze for longer storage (see above post or notes below).
Notes
* You can use any ripe red tomato, though roma and capellini are great options. Feel free to use green tomatoes to make a green tomato jam.
** I recommend using coconut sugar, date sugar, or brown sugar for more flavor and nutrients. You can use white sugar if you prefer. Also, I only use ½ cup of sugar because I want the tomatoes to shine in this recipe. If you prefer a sweeter Tomato Jam, wait until after pressure is released and you have added the lime juice and salt. Why? Lime juice and salt may enhance the sweetened flavor. Once you have added the lime juice and salt, taste the Tomato Jam and increase the sugar a little at a time (up to ½ cup for a total of 1 cup), depending on how sweet you prefer. I recommend tasting after each addition to avoid adding too much.
*** I love the way lime enhances this Tomato Jam. You can also use lemon juice, vinegar, apple cider vinegar, or orange juice. It’s your choice.
Proper Canning Seal: You’ll know the seal is successful if there is no give on the lid. If you can press down and feel the sealing lid give or move or hear it popping as you press down, the jar did not get a good seal and must be refrigerated. (You can also process in a water bath for 20-25 minutes.)
*** This Instant Pot Tomato Jam also freezes well. Transfer to an air-tight freezer-safe container and wrap in paper and store in the freezer for up to three months. The paper will help prevent ice crystals from forming. Thaw overnight in the refrigerator before use.
This relish is delicious served with crostini, crackers, or pita chips. To bake pita chips, slice a pita bread in half and then in 2 or 3 sections to make 6 or 8 wedges. Repeat with additional pita bread, as desired. Place the wedges on a baking sheet; bake for 8-10 minutes in a preheated 375° F degree F oven.
This recipe is adapted from Tomato Jam by Mark Bittman.
Instant Pot Tomato Jam
Equipment
- Instant Pot or pressure cooker
Ingredients
- ½ red onion coarsely chopped
- ½ bell pepper finely diced (optional)
- 1 jalapeño seeded and diced (leave in seeds for spicier jam)
- 3-4 cloves garlic minced (1½ Tbsp)
- 1-2 inch knob fresh ginger peeled and minced (1 Tbsp)
- 2 pounds ripe tomatoes coarsely chopped*
- ½ cup coconut sugar date sugar, or brown sugar**
- 1 tsp cumin
- ¼ tsp cinnamon
- 3 Tbsp fresh lime juice***
- ½ tsp salt
Instructions
- Process the onion, bell pepper, jalapeño, garlic, and ginger in the food processor until minced well. Transfer to the Instant Pot, stir together, and press “sauté”.
- Meanwhile, process the tomatoes in the food processor until diced. Transfer the tomatoes to the Instant Pot, and stir in the coconut sugar, cumin, and cinnamon. Press cancel.
- Make sure the gasket is seated properly, then lock the lid in place and ensure the sealing knob is turned to “sealing”.
- Set for 5 minutes on Pressure Cook (manual/high pressure), then allow the pressure to release naturally.
- Press Cancel and remove the lid.
- Stir in the fresh lime juice and salt. Taste and adjust seasonings and sugar, if desired.
- Using the “Sauté” function, cook the tomato jam for about 20-25 more minutes, stirring occasionally, until the liquid has mostly evaporated and the preserves thicken up a bit. You may need to stir more frequently near the end to prevent the jam from sticking. (It should resemble the consistency of pickle relish.)
- Taste and adjust seasonings to preference.** Press cancel.
- Transfer the hot jam to sterilized glass jars. Cover with sealing lids and secure with the corresponding canning rings. Turn the jars upside down for 15 minutes. Then turn the jars right-side up and allow the jam to continue cooling to room temperature.**
- Store the sealed jam in the refrigerator for about one month. Alternatively, process in a water bath for 20-25 minutes or freeze for longer storage (see above post or notes below).
I made this tonight, thank you so much for the recipe! It’s great on bread with a bit of feta.