• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Urban Farmie
  • Home
  • About
  • Recipes
  • Resources
    • Gardening
    • Substitutes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Resources
    • Gardening
    • Substitutes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Sauces, Dips, Dressings

    Published: September 1, 2021 | Last Modified: September 1, 2021 by Shruthi Baskaran-Makanju | This post may contain affiliate links. 💬 - 2 Comments

    Tomato Miso Jam (no pectin or canning!)

    Dairy Free RecipesGluten Free RecipesNut Free RecipesVegan RecipesVegetarian Recipes
    Shares33Facebook13Pin20
    Delicious way to preserve fresh summer garden tomatoes with an umami punch from the miso paste. Slather this on toast (or anything else!)
    Jump to Recipe Pin Recipe

    Typically, at the end of the summer, I harvest way more tomatoes than I can consume fresh. When that happens, it's time to make tomato jam. Cook the tomatoes down, low and slow, until it becomes nice and jammy. Tangy, sweet, and in this case, packed with umami and spicy notes, and no pectin required: this tomato miso jam is an easy crowd pleaser!

    Close up of jar of tomato jam on wood platter with bread and tomatoes in background

    This post contains helpful tips and tricks! If you're in a rush, please use the "Jump to Recipe" link!

    This post might contain affiliate links. If you click on those and make a purchase, I earn a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

    Jump to:
    • 💭 Why you'll love this recipe
    • 📋 Ingredients and notes
    • 📖 Step-by-step instructions
    • 👩🏽‍🍳Top tips and FAQs
    • 🍴 Serving and storage suggestions
    • 📖 Recipe
    • 💬 Comments

    💭 Why you'll love this recipe

    • Great use for summer tomatoes. Summer tomatoes are the gift that keeps on giving. But if you've made all the Caprese salads in the world and you're sick of making passata or confit, this is the way to go!
    • Limited hands-on prep time. Some people like taking the peels off, but I think they add texture and nutrition! This tomato miso jam requires limited hands-on preparation, making it the perfect weekend activity!
    • Super versatile. I love slathering this on toast, on bruschetta, on pasta, on tacos, honestly, it's such a versatile condiment!

    📋 Ingredients and notes

    You'll need fresh summer tomatoes, miso paste, habanero peppers, brown sugar, granulated sugar, salt, cumin and apple cider vinegar.

    Labeled ingredient list for making tomato jam - check recipe card for details!

    Notes and Variations

    • Types of summer tomatoes: You can use almost any type of summer tomato. I used Sungold cherry tomatoes and Cherokee Purples. The two characteristics to watch out - sweetness and water content. If your tomatoes are not sweet, you could increase the sugar content. If your tomatoes are naturally too watery, you might consider coring them.
    • Spice tolerance: I used two habanero peppers since we love a good spicy note in our jams. However, you can swap this with red chili flakes, jalapeno peppers, or leave it out altogether!

    📖 Step-by-step instructions

    This recipe is going to blow your mind with how easy it is. You literally wash the tomatoes, chop them up if they're large, throw them in a skillet or sauce pan along with the other ingredients, and then let them cook down for about 2 hours on low-medium heat.

    Four panel collage showing how to make the recipe on stovetop

    So, with almost no active time, no canning or pectin, tomato jam is done!

    Overhead shot of a platter with bread, tomato jam, and whipped feta

    👩🏽‍🍳Top tips and FAQs

    What is tomato miso jam used for?

    You can use it like any other jam! I usually slather it on toast, add it to pizza, tacos, or even top up my pasta with it sometime!

    How do you thicken tomato jam?

    Tomatoes are full of water, so it takes a while for them to cook down. Typically, the jam also thickens more once you take it off the heat.

    What is the difference between tomato jam and ketchup?

    Well, jam has more of a jammy consistency! Ketchup is typically made with boiled, pureed tomatoes with spices added after, while jam is made with all the spices upfront.

    Do I need to peel the tomatoes before making jam?

    No! I use whole tomatoes (sometimes sliced to speed up cooking process). I like the texture of skins in my jam and it preserves more of the nutrients that way. But if you want to peel them, you can either freeze the tomatoes first (then the skins slide right off while you thaw) or you can boil and peel first before making the jam.

    Do I need to use habanero peppers in this jam?

    No! You can substitute with jalapeno peppers, red chili flakes, or leave it out altogether if you don't want the spice.

    Do I need to can this recipe?

    No, this is not a canning recipe. Store the tomato miso jam in the fridge in an airtight container and consume within two weeks!

    🍴 Serving and storage suggestions

    Tomato jam stores well in the fridge in an airtight container for about two weeks. But honestly, it never lasts that long in my house! I don't recommend freezing the jam because I find it gets clumpy and then once, thawed, very crystalline. If you have a ton of tomatoes and want to freeze it, I suggest making tomato passata instead!

    Side shot of toast with feta and jam with jar in the background

    If you like this recipe, check out my other tomato recipes!

    • Tomato Confit
    • Homemade Caprese Salad (Heirloom & Cherry Tomatoes)
    • The Best Vegan, Gluten-Free Summer Gazpacho
    • Tortellini Pasta Salad

    Did you make this recipe?! ⭐⭐⭐⭐⭐
    Please leave a comment and a star rating and let me know how it went! We love hearing from you, thank you so much

    📖 Recipe

    Close up of tomato jam in a jar on a wooden platter with accompaniments in the background
    Print Recipe
    5 from 1 vote

    Tomato Miso Jam

    Delicious way to preserve fresh summer garden tomatoes with an umami punch from the miso paste. Slather this on toast (or anything else!)
    Prep Time15 mins
    Cook Time1 hr 15 mins
    Total Time1 hr 15 mins
    Course: Side Dish
    Cuisine: American
    Diet: Vegan, Vegetarian
    Servings: 8 servings
    Calories: 96kcal
    Author: Shruthi Baskaran-Makanju

    Ingredients

    • 2 lbs tomatoes
    • ⅓ cup granulated sugar
    • ⅓ cup brown sugar
    • 1 teaspoon ginger
    • 1.5 tablespoons miso paste, I used white miso paste
    • 2 tablespoons apple cider vinegar
    • 1 teaspoon cumin
    • 1 teaspoon salt
    • 1 habanero pepper, adjust to spice tolerance

    Instructions

    • Combine all the ingredients in a pot over medium heat. Cook over medium heat for 75 minutes. Taste and adjust seasoning.
    • Your jam is ready when it coats the back of a serving spoon like a thick, viscous consistency!

    Notes

    • Types of tomatoes: Try to use fresh garden tomatoes (I used a combination of Sungold cherry tomatoes and some vine tomatoes). Roma tomatoes are also excellent, but make sure to core large tomatoes (otherwise it gets watery!) 
    • Reducing amount of sugar: I use ⅔rds cup of sugar. I find that reducing it more than that makes the jam taste like marinara. 
    • Adjust seasoning: I use simple seasoning here, but you can also add star anise, cloves, cinnamon, and any other warm spices.  
    • Thickening the jam: You ideally want all the extra water to evaporate and for the tomatoes to cook down to a thick consistency that coats the back of your spoon. The jam does thicken after you take it off the heat!
    • Skin versus no skin: I like leaving the skins on because, it's easier that way and the skin is where all the nutrients are! But if you don't like the texture of the skin you can remove it two ways: either freeze the tomatoes and then thaw them (the skin slides right off) or you can boil and then remove the skins.

    Nutrition

    Calories: 96kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 419mg | Potassium: 300mg | Fiber: 2g | Sugar: 20g | Vitamin A: 962IU | Vitamin C: 17mg | Calcium: 24mg | Iron: 1mg
    Tried this recipe?Tag @urbanfarmie or #urbanfarmie to let me know – I would LOVE to see your creations!
    « Tomato Confit
    Best Substitutes for Thyme »

    Download your seasonal eating guide!

    Reader Interactions

    Comments

    1. Lisa

      September 04, 2022 at 4:39 pm

      Is this fresh or powdered ginger?

      Reply
      • Shruthi Baskaran-Makanju

        September 07, 2022 at 5:06 pm

        I use frozen ginger! Typically scrape and freeze them 1 teaspoon increments, but you're welcome to use powdered ginger too (I would probably reduce the amount since it can sometimes be more concentrated in flavor that way).

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Shruthi Baskaran - Recipe Developer, Food Photographer, and Blogger at Urban Farmie

    I am Shruthi, the recipe developer, photographer and blogger behind Urban Farmie. I have two graduate degrees from Stanford, one focused on food systems. And I hope to bring you everything you need for healthy-ish, comforting, nourishing vegetarian cooking.

    Read more →

    Recipe Key

    Dairy free
    Gluten free
    Nut free
    Vegan
    Vegetarian

    Fall Favorites

    • Homemade Pumpkin Spice Latte Recipe
    • No Chill Chocolate Chip Cookies
    • Thai Curried Butternut Squash Soup
    • Ethiopian Cabbage
    year-round produce guide

    Get Every Recipe To Your Inbox!

    As Seen On

    Footer

    Urban Farmie

    Urban Farmie

    Seasonal, global, vegetarian recipes and the stories behind them. Inspired by life and travels to 60+ countries. Always authentic, never boring.

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Popular Posts

    Nigerian Jollof Rice

    Strawberry Shortcake Cookies

    Cast Iron Skillet Cornbread (or Quiche!)

    Chana Masala

    Healthy Samosas

    Moroccan Shakshuka

    Back To Top

    Copyright Black Bicycle LLC. © 2023
    Privacy Policy | Cookie Policy | Disclosure Policy | Website Accessibility Statement