Try Your Hand at Tomato Jam

Have extra tomatoes in your pantry? Tomato jam is the answer.

It’s tomato season! Whether from the farmers market, your local grocer or plucked right off your own backyard vines, fresh tomatoes are versatile and delicious. This month, we’re partnering with Ashley Rodriguez of Not Without Salt to share tips, insights and recipes featuring tomatoes.

It’s easy to get carried away with the allure of the tomato stall at the farmers market. Perhaps so carried away, that you end up with a freezer full of tomato sauce, several tomato tarts on the counter, and a pantry full of extra tomatoes looking for love.

If this rings true, may we introduce you to tomato jam?

Tomato jam is the perfect addition to a piece of brioche toast with a schmear of mascarpone or cream cheese. It makes a bacon sandwich sing, and adds the perfect sweet accompaniment to a hot-off-the-grill hamburger. Canned, tomato jam is the perfect way to enjoy a taste of summer in the winter – or, make a batch now and pop it in the refrigerator. It also freezes beautifully and will keep there for three months.

First time making tomato jam? Use this recipe as your guide – then experiment by making it your own. San Marzano tomatoes are a great base, as they tend to hold up well and have great flavor. But really any tomato will do the job beautifully. Consider adding more harissa and spices if you can handle the heat. Or, double down on the lemon zest to up the citrus ante. You could also increase or decrease the sweetness, depending on your preference. Really, the possibilities for personalization are endless. 


Simmer in flavor

The great taste of homemade jams starts with a slow simmer. Find that perfect, low heat using the Min-2-Max® Burner.

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Harissa Tomato Jam

"Turn this recipe into a tomato bacon jam by cooking small pieces of bacon in the pot before adding everything else." - Ashley

Servings: 1 1/2 pints of jam



2 pounds tomatoes, peeled, chopped

1/2 cup sugar

1/2 teaspoon salt

2 tablespoons white or red wine vinegar

1 tablespoon harissa (use less if you don’t like too much heat)


In a medium saucepan combine the tomatoes, sugar, salt, vinegar and harissa. Bring to a boil, then reduce the heat to medium low. Gently simmer until the mixture is reduced by about half. This should take about 30 minutes depending on the size of your pan.

Let the mixture cool slightly, then blend if you want the jam smooth or break up any large chunks of tomato with a wooden spoon if you want a more rustic texture. Chill in the fridge until ready to use. The jam will keep, well-sealed, in the refrigerator for up to two weeks.

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