Tomato jam (also referred to as tomato jelly) is a type of fruit preserve prepared with tomatoes and sugar. Green tomatoes are used in some preparations. Some preparations may use honey, and some include bacon. It has been described as "a cross between marmalade and ketchup" (which itself is already closer to a jam than a condiment, due to its already high sugar content). Some commercially prepared varieties are produced. It is sometimes used in the preparation of sandwiches similar to a BLT, using the jam in place of tomato.
Tomato jam has been reported as being a popular condiment in South Africa.
In 1840 in the United States, a recipe was published in the American Farmer that involved straining stewed tomatoes through cloth, adding an equal amount of sugar, and then boiling the mixture for a few hours.
In 1843 in the U.S., a recipe for preparing tomato jam was published in the Boston Cultivator. The preparation process included rubbing stewed tomatoes through a sieve, adding an equal amount of sugar, and then stewing the mixture into a jam.
- Smith, A.F. (1994). The Tomato in America: Early History, Culture, and Cookery. University of Illinois Press. pp. 84–85. ISBN 978-0-252-07009-9.
- Saffery, D. (2007). The Ghana Cookery Book. Jeppestown Press. ISBN 978-0-9553936-6-2.
- The South African Farmer's Advocate and Home Magazine. 1931.
- McCarthy, L. (2012). Jam On: The Craft of Canning Fruit. Penguin Publishing Group. p. 141. ISBN 978-1-101-57516-1.
- "Recipe: Bacon and Tomato Jam". San Jose Mercury News. August 18, 2014. Retrieved March 1, 2015.
- Walker, Judy (June 16, 2011). "Creole Tomato Jam". NOLA.com. Retrieved March 1, 2015.
- Rothkopf, Joanna (October 9, 2010). "Cutty's bacon, lettuce and tomato jam sandwich recipe". Salon.com. Retrieved March 1, 2015.
- Slooten, Sue Van (October 26, 2011). "Tomato Jam". Mother Earth News. Retrieved March 1, 2015.
- Country Life Illustrated. Hudson & Kearns. 1899. p. 731.