Spiced Tomato Jam/Butter Recipe - Allrecipes.com
  • READY IN 9+ hrs

Spiced Tomato Jam/Butter

Recipe by  

"Cinnamon, allspice, and cloves make this tomato jam more like a 'butter' than a jam. I actually won a blue ribbon at the Indiana State Fair with this recipe several years ago! My husband enjoyed this often as a child. I had never heard of it before marrying him. Using firm, meaty tomatoes will yield a thicker jam."

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Ingredients Edit and Save

Original recipe makes 6 pints Change Servings
  • PREP

    1 hr
  • COOK

    20 mins

    9 hrs 20 mins


  1. Place the tomatoes in a saucepan with a lid and simmer over medium heat, stirring frequently, for 10 minutes. Stir the lemon zest, allspice, cinnamon, cloves, lemon juice, and pectin into the tomatoes. Place the saucepan over high heat. Stirring constantly, bring the tomato mixture to a boil; immediately upon boiling, stir the sugar into the tomato mixture and return to a full rolling boil. Allow to cook at a full boil for 1 minute while stirring. Remove from heat and skim any foam off the surface of the mixture.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato jam into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
  4. Remove the jars from the stockpot and place several inches apart onto a cloth-covered or wood surface; allow to sit until cool or overnight. Check the seal by pressing the top of each lid with a finger (the lid should not move up or down at all).
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Reviews More Reviews

Aug 17, 2009

Thank you for this old time delight! Grandma used to make this for us; always a treat to pop a jar open in winter & remember what a great summer we had.

Dec 23, 2010

I should have stressed more in the recipe the importance of the tomatoes being firm and meaty -- not juicy. If you find your tomatoes to be juicy, drain the juice off before adding the tomatoes to the pot. The more juice you add to the jam, the more watery the result will be. The first time I made this recipe my jam was a bit more like a sweet spicy sauce - never watery but just more saucy. So, don't give up. If you liked the flavor try again with firm, meaty tomatoes.


5 Ratings

Aug 02, 2010

wasted a sunday afternoon with hubby trying to use up our bounty of tomatoes. Could it possible take a couple weeks to set up? Followed directions to a T and it was watery as Tea!!!

Mar 24, 2011


Dec 21, 2010



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  • Calories
  • 45 kcal
  • 2%
  • Carbohydrates
  • 10.8 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.3 g
  • < 1%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 48 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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