FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
tomato jam recipe Slow Cooked Ruby Spread
- Total Time: 420 minutes
- Yield: 4 cups (about 2 lbs) 1x
- Diet: General
Description
This Slow Cooked Ruby Spread (tomato jam) is a versatile and family-friendly condiment that transforms slow-simmered tomatoes into a vibrant, glossy, sweet, and tangy spread, perfect for elevating various dishes.
Ingredients
- 3 lbs ripe tomatoes (Roma or San Marzano), juicy base
- 0.5 cup apple cider vinegar, adds tang
- 0.25 cup brown sugar (or maple syrup), for sweetness
- 0.5 red onion, finely diced, aromatic foundation
- 2 cloves garlic, minced, essential flavor
- 1 inch fresh ginger, grated, warm zesty kick
- 1 tsp salt, seasoning
- 0.5 tsp black pepper, seasoning
- Pinch red pepper flakes (optional), for heat
Instructions
- Prep Ingredients: Wash, core, and chop 3 lbs tomatoes into 1-inch pieces. Finely dice red onion, mince garlic, and grate ginger. Place all prepped ingredients into an 8-quart slow cooker.
- Combine and Cook: Stir in apple cider vinegar, brown sugar, salt, black pepper, and red pepper flakes with the tomatoes and aromatics in the slow cooker. Cover and cook on low for 4-6 hours (or high for 2-3 hours) until the mixture bubbles gently and tomatoes are noticeably broken down.
- Thicken and Finish: Remove the lid. For a smoother texture, use an immersion blender directly in the slow cooker. Cook uncovered on high for 30-60 minutes, stirring occasionally, until the jam coats the back of a spoon and achieves a jam-like consistency. (If jam looks too thin, continue cooking uncovered; if too thick, stir in 1-2 tablespoons water or broth.)
Notes
For best flavor, make this jam in late summer with peak-season tomatoes; off-season, use drained canned whole peeled tomatoes. If the jam is too thin, continue cooking uncovered on high; if too sweet or sour, adjust with a tiny pinch of salt or a splash of vinegar. Store in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 405 minutes
- Category: Condiment
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon (15 g)
- Calories: 35 calories
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg