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.
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
Strawberry Tomato Jam (Sugar-Free)
- 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)
- Wash, hull and mash the strawberries. Set aside.
- Wash, peel and crush tomatoes.
- Put in a large pot. Bring to a boil, then lower to a simmer and simmer for 5 minutes.
- Take a few large spoonfuls of juice out of the crushed tomato.
- 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.
- Add the mashed strawberries to the tomatoes, along with lemon zest, cinnamon, ground cloves, lemon juice, and calcium water.
- 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.
- Remove from heat.
- Ladle into 125 ml (4 oz) or ¼ litre (½ US pint / 8 oz) jars.
- Leave 1 cm (¼ inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process jars for 10 minutes; increase time as needed for your altitude.
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.
- 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.
Sumberg, Mary Lou. Strawberry-Tomato Jam. Pomona Pectin Recipes. 8 June 2013. Accessed September 2015.
- None. Slightly redid pectin powder process to accommodate stevia in liquid form.
Per 2 tablespoons:
- 32 calories, 8 mg sodium
Per 2 tablespoons:
- 25 calories, 8 mg sodium
Sugar-free version with liquid stevia
Per 2 tablespoons:
- 9 calories, 8 mg sodium
* Nutrition info provided by https://caloriecount.about.com
* Better Stevia ® is a registered trademark of the NOW Foods Company.
Nicholas Tefo Besele
Please include melon jams to.Help me, I am looking for the equipment of melon jam making and processing.
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/