Sweet Cherry Tomato Jam

There’s a point every summer when the cherry tomato vines simply can’t be talked out of producing anymore. A quick trip out for a handful to toss in a salad turns into a bowl I can barely carry back inside. That’s when I start pulling out my favorite cherry tomato recipes.

This jam started as an experiment. I had a handful of different jam recipes spread out in front of me, and none of them felt quite right, so I pulled what I liked from each and kept adjusting until it hit just the right note. It’s sweet upfront from the brown sugar and honey, with the natural juiciness of the cherry tomatoes coming through, a warm earthy note from the cumin, and a little heat from the red pepper flakes.

Spread it on a warm biscuit, spoon it over a block of cream cheese with crackers, add it to a charcuterie board, layer it onto sandwiches, or use it to glaze chicken, meatloaf, or salmon. The only downside? You’ll need to keep an eye on it, because everyone else in the house will be sneaking spoonfuls straight from the fridge.

Why You’ll Love This Cherry Tomato Jam

Turns a garden overflow of cherry tomatoes into a delicious spread

Sweet, warm, and just spicy enough – balanced flavor in every bite

Freezer-friendly, so you can make a batch and enjoy it for months (if it lasts that long!)

Endlessly versatile: a spread, a glaze, or a charcuterie board addition

Comes together with pantry staples and one pot

Ingredients

Cherry tomatoes: the star of the recipe; store-bought works just as well as homegrown

Brown sugar: brings the upfront sweetness

Honey: adds sweetness

Ground cumin: a warm, earthy background flavor

Red pepper flakes: adjustable heat; use more or less to taste

Salt: balances and rounds out the sweetness

How to Make Cherry Tomato Jam

Halve the cherry tomatoes and add them to a large stock pot. A coated cast iron dutch oven works great here.

Stir in the brown sugar, honey, cumin, red pepper flakes, and salt until everything is coated.

Bring to a boil over medium heat, stirring occasionally.

Reduce to low and let it simmer uncovered for 1½ to 2 hours. Tip: stay close and stir more often in the last 30 minutes to prevent scorching, and mash the tomatoes as they soften to help the jam reach that smooth, spreadable texture.

Remove from heat and let cool. Tip: the jam thickens more as it cools, so it should look a little looser than expected while still warm.

How to Serve

• Spread on a warm biscuit
• Spoon over a block of cream cheese with crackers
• Add to a charcuterie board
• Layer onto sandwiches
• Use as a glaze for chicken, meatloaf, or salmon

Tips

Don’t grow your own cherry tomatoes? Store-bought works just as well.

Stir more as it thickens. Stay close in the last 30 minutes to prevent scorching.

Don’t skip the mashing. It’s what gives the jam its smooth, spreadable texture.

Adjust the heat to taste. Use more or less red pepper flakes.

Let it cool before judging the texture. It thickens more as it cools.

Use a heavy-bottomed pot. It distributes heat evenly and helps prevent scorching during the long simmer.

Frequently Asked Questions

Sweet Cherry Tomato Jam

Kimberly Smith

A sweet and slightly spicy cherry tomato jam made with brown sugar, honey, cumin, and red pepper flakes. Perfect for spreading, glazing, or sneaking spoonfuls straight from the fridge.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Syrups & Sauces

Cuisine American

Servings 4 half pint jars

Calories 43 kcal

Equipment

• coated cast iron dutch oven or large stockpot
• airtight jars
• freezer-safe ziplock bags

Ingredients

  

• 6 cups cherry tomatoes (halved)
• 1 cup brown sugar
• 1 tsp ground cumin
• 1 tsp red pepper flakes
• 1 tsp salt

Instructions

 

• Cut cherry tomatoes in half and place them in a large stock pot (a coated cast iron dutch oven works well).
• Add all remaining ingredients to the pot and stir gently until everything is coated.
• Bring to a boil over medium heat, stirring occasionally.
• Reduce heat to low and simmer uncovered for approximately 1½ to 2 hours, stirring occasionally and mashing the tomatoes as they soften. The jam is done when it becomes thick, sticky, and jam-like in texture.
• Remove from heat and let cool completely.

Notes

Single serving size is 2 tablespoons.

 

Make ahead:

• This jam is naturally a make-ahead recipe — it can be made up to 2–3 weeks in advance and stored in the refrigerator, or up to 6 months in the freezer

 

To store:

• Store in an airtight jar in the refrigerator for 2 to 3 weeks
• Always use a clean spoon to prevent bacteria

 

To reheat:

• No reheating necessary. Serve chilled or at room temperature.

 

To freeze:

• Keep in a freezer-safe container or bags for up to 6 months.
• If freezing in a jar, leave 1/2 inch of headspace to allow for expansion.
• The jam will not freeze completely solid due to its natural sugar content and may remain slightly soft or scoopable. This is normal.

 

A note on canning:

• This recipe is not formulated for shelf-stable pantry canning as written.
• To modify for water-bath canning, add 1 tablespoon of bottled lemon juice (not fresh, as acidity varies) or 1/4 teaspoon of citric acid to each pint jar before sealing and processing, and follow proper home food preservation safety guidelines.

 

Nutritional information provided is an estimate only, calculated using online calculators and do not include suggested or optional ingredients. Variations can occur due to ingredient freshness, brands, and measuring techniques.

Keyword Cherry Tomato Jam, Freezer Jam, Sweet Tomato Jam

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