Spiced Tomato Jam

Have a jam session! Serve this savory jam on toast or a baked potato, or alongside lamb chops (pictured).
spiced tomato jam

Recipe by Janet Taylor McCracken

  • Cook Time
  • Prep Time
  • Makes 2 cupsServings


  • 2 lbs. plum tomatoes (about 8 large), cored and chopped
  • 1 cup sugar
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. paprika
  • 1 tsp. ground turmeric
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt


In a large saucepan, combine all of the ingredients. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer, stirring occasionally, until the mixture is thick and jammy, about 1 1/2 hours, stirring frequently during the last 30 minutes to prevent burning. Transfer to a pint-sized jar with a lid and let cool. Cover and refrigerate up to 2 weeks.