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Tomato Jam

Servings: 1 quart
Author: Recipe from Make It Paleo II



  • Place the tomatoes in a food processor and process into small chunks.
  • In a saucepan over medium-low heat, caramelize the onion in the butter until light brown, about 20 minutes. 
  • Add the tomatoes and the remaining ingredients and simmer for 1 1/2–2 hours, stirring periodically, until the jam has reduced by about half and is thick, like a very thick tomato sauce.


It will keep for 2–3 weeks in the refrigerator.