• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Healthy Canning
  • Home
  • Recipes
    • Recipes by category
    • Recipe Index
    • Drying food
    • Other online sources
  • Equipment
    • General Equipment
    • Pressure Canning
    • Steam Canning
    • Water bath canning
    • Food Dehydrators
  • Learning
    • Learn home canning
    • Home Canning Safety Topics
    • Unsafe home canning practices
    • Home canning concepts
    • Ingredients for home canning
    • Issues in home canning
    • Learning resources
  • Contact
    • Sitemap
    • About
    • Contact Page
    • FAQ
    • Media
    • Copyright
    • Privacy
    • Terms of Use
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Equipment
  • Learning
×

Home / Jam / Strawberry Tomato Jam

Strawberry Tomato Jam

Filed Under: Jam, Seasonal Summer, Tomatoes Tagged With: Pomona Pectin, Strawberries, Tomatoes

Jump to Recipe Print Recipe

Strawberry Tomato Jam 2001

This recipe for home-canned Strawberry Tomato jam treats tomatoes like the fruits they are, and blends them with the sweetness of strawberries for a unique tasting spread.

Try it with cheeses, crackers, cold cuts, or bagels. Delicious! You can’t buy flavour combinations like this.

Made with Pomona pectin.

Per 2 tablespoons, this is 32 calories when made with sugar, 25 calories with honey and 9 calories when made sugar-free.

Contents hide
  • 1 The recipe
  • 2 Strawberry Tomato Jam (Sugar-Free)
    • 2.1 Ingredients
    • 2.2 Instructions
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe source
  • 6 Nutrition information
    • 6.1 With sugar
    • 6.2 With honey
    • 6.3 Sugar-free version with liquid stevia

The recipe

Jar size choices: Either 125 ml sampler size (½ cup / 4 oz) or quarter-litre (½ US pint / 250 ml / 8 oz)

Processing method: Water bath or steam canning

Yield: 4 x quarter-litre (½ US pint) jars

Headspace: 1 cm (¼ inch)

Processing time: 10 minutes

5 from 1 vote
Print

Strawberry Tomato Jam (Sugar-Free)

4 x quarter-litre jars (½ US pint / 8 oz)

Course Dessert
Cuisine American
Keyword Jam, Tomatoes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 4 quarter-litre jars (½ US pint / 8 oz)
Calories 9 kcal

Ingredients

  • 400 ml tomato (chopped or crushed. About 400 g / 14 oz of tomato in weight. About 1 ¾ cups after prep.)
  • 2 tablespoons lemon juice (bottled)
  • 2 ½ teaspoons Pomona pectin
  • 200 g sugar (white. 1 cup / 8 oz OR 125 ml honey (½ cup / 4 oz) OR 2 teaspoons liquid stevia)
  • 500 g strawberries (mashed. 1 lb / 4 cups whole whole. 2 cups / 16 fl oz after mashing.)
  • lemon zest (from 1 lemon. 1 ½ to 2 teaspoons of zest)
  • ¼ teaspoon ground allspice
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon cloves (ground)
  • 2 ½ teaspoons calcium water (see notes)
Metric - US Customary

Instructions

  1. Wash, hull and mash the strawberries. Set aside.
  2. Wash, peel and crush tomatoes.
  3. Put in a large pot. Bring to a boil, then lower to a simmer and simmer for 5 minutes.
  4. Take a few large spoonfuls of juice out of the crushed tomato.
  5. Put that tomato juice in a jug or bowl, add the lemon juice, whisk in the pectin powder all at once and then either the sugar or liquid stevia or honey, set aside.
  6. Add the mashed strawberries to the tomatoes, along with lemon zest, cinnamon, ground cloves, lemon juice, and calcium water.
  7. Bring pot contents back to a boil, then add the tomato juice and pectin mixture a dollop at a time, stirring in. When it's all in, cook for 1 to 2 minutes.
  8. Remove from heat.
  9. Ladle into 125 ml (4 oz) or ¼ litre (½ US pint / 8 oz) jars.
  10. Leave 1 cm (¼ inch) headspace.
  11. Debubble, adjust headspace.
  12. Wipe jar rims.
  13. Put lids on.
  14. Process in a water bath or steam canner.
  15. Process jars for 10 minutes; increase time as needed for your altitude.

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

For stevia, Better Stevia liquid stevia was the stevia used.

Information about Pomona pectin.

More information about Sugar and Salt-Free Canning in general.

Strawberry Tomato Jam 2004

Recipe notes

  • If using frozen strawberries, zap from frozen in microwave first for 3 minutes. Incorporate any juice that comes off into the mash.
  • Don’t crush or mash the berries in a machine, it will damage the pectin.
  • You could use canned crushed tomato.
  • Pomona pectin comes with a small pouch of powdered calcium for you to mix with water to make calcium water.
  • The pectin powder will clump if you just mix it straight in; that’s why you mix it with something first.
  • If you are using liquid stevia, how much stevia you need will depend on the tastes of your crowd and how sweet / tart that particular batch of fruit was. Try the indicated amount first, then if you want sweeter add ½ teaspoon at a time.
  • To use alternative sweeteners such as Splenda, agave, etc, contact Pomona directly to inquire about amounts they would suggest and how to incorporate. It’s almost certainly possible.

Recipe source

Sumberg, Mary Lou. Strawberry-Tomato Jam. Pomona Pectin Recipes. 8 June 2013. Accessed September 2015.

Modifications made:

  • None. Slightly redid pectin powder process to accommodate stevia in liquid form.

Nutrition information

With sugar

Per 2 tablespoons:

  • 32 calories, 8 mg sodium

Strawberry-Tomato Jam Nutrition Sugar

With honey

Per 2 tablespoons:

  • 25 calories, 8 mg sodium

Strawberry-Tomato Jam Nutrition Honey

Sugar-free version with liquid stevia

Per 2 tablespoons:

  • 9 calories, 8 mg sodium

Strawberry-Tomato Jam Nutrition

* Nutrition info provided by https://caloriecount.about.com

* Better Stevia ® is a registered trademark of the NOW Foods Company.

Strawberry Tomato Jam 2002

Tagged With: Pomona Pectin, Strawberries, Tomatoes

Filed Under: Jam, Seasonal Summer, Tomatoes Tagged With: Pomona Pectin, Strawberries, Tomatoes

Reader Interactions

Comments

  1. Nicholas Tefo Besele

    June 28, 2017 at 1:32 pm

    Please include melon jams to.Help me, I am looking for the equipment of melon jam making and processing.

    Reply
    • Healthy Canning

      June 28, 2017 at 6:54 pm

      Hi Nicholas, It’s important to use a safe, tested recipe when canning melon products as people have got botulism from recipes they have just made up or just found on the Internet. Here’s our survey of melon recipes: https://www.healthycanning.com/watermelon-jelly-preserves-pickles/

      Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

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

SEARCH

HealthyCanning is a sub-project of cooksinfo.com. Read More…

What's New in Home Canning

What's New in Home Canning

Quote of the day

“…spoilage isn’t necessary when canning is no longer a matter of hit-and-miss luck, but a careful science, and when every home canner can have help from reliable sources.”

— USDA Radio Service. Housekeepers’ Chat. 14 September 1933.
Photo of miscellaneous canning equipment
kitchen window with fruit bowl
Ship with lifeboats
Ingredients for home canning
Home canning learning resources
what is pressure canning. Photo of pressure canners
Steam canning
water bath canning

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Media
  • FAQ

As an Amazon Associate we earn from qualifying purchases at no cost to you.

Copyright © 2021