Tomato Onion Jam – Corn-free, Refined sugar-free, GF

Tomato Onion Jam on eggs for breakfast. Yum!
Tomato Onion Jam on eggs for breakfast. Yum!

This sauce is tangy, slightly sweet and spicy. It’s great on eggs, glazed over baked chicken, and in my turkey burgers.

My only dilemma is what to call it. It’s not spicy enough to be a salsa—at least according to my sister in Texas. It’s not sweet enough, or sticky enough, to be a jam. Chutney—What is a chutney anyway?





Jam wins by default. My handwriting is so big that that’s all that fits on the canning jar lid! Actually it’s abbreviated even more to “Tom On Jam”. 🙂







As I’ve said before, I like to do bulk cooking so I make huge batch and can it. I can the jam in 4 oz. and 8 oz. jars so that I don’t have too much open in the fridge at any given time. You can adjust the overall quantity and spices to your own preferences.

5.0 from 3 reviews
Tomato Onion Jam
Prep time
Cook time
Total time
A tangy sweet sauce for poultry, eggs, anything you want to pour it over. Yum!
Recipe type: Condiment
Serves: 24
  • 5 lbs tomatoes, milled (for finer texture)
  • 13/4 cup sautéed onions, diced
  • 2 medium apples, peeled and diced
  • 5 cloves roasted garlic
  • ¼ cup lime/lemon juice
  • 1 tsp fresh grated ginger
  • 1 tbsp salt
  • 3 bay leaves
  • 1 tsp thyme
  • 1 tsp coriander
  • 1 tsp cinnamon
  • 1 tsp parsley
  • Red pepper flakes, to taste
  1. Cook over medium high heat. Bring to boil, reduce to simmer until thickened.
  2. Remove bay leaves.
  3. The jam can be canned at this point, refrigerated for a week or even frozen.
Nutrition Information
Serving size: 2 tbsp Calories: 20.8 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 5.7 Sugar: 1.9 Sodium: 56.1 Fiber: .6 Protein: .4 Cholesterol: 0


Prudent Living on the Homefront  Miz Helen’s Country Cottage  Recipes and Ramblins with the Tumbleweed Contessa


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32 Responses to Tomato Onion Jam – Corn-free, Refined sugar-free, GF

  1. I’ve never tried a “jam” like this, I’m definitely putting it on the list for when those tomatoes start coming from the garden!

    • jkhudson says:

      Lol. The hardest part of this recipe is trying to decide what to call it! I resorted to roasting tomatoes last weekend to make it. I can’t wait for in-season tomatoes. That’s the best!

  2. Anne says:

    Oh, that looks wonderful.

    I’ve had onion marmalade – onions cooked down until they are very sweet – that might be an idea… But next August, when the tomatoes start piling up, I’ll give this a try.

  3. Rosey says:

    It sounds like just the right kick for Sunday brunch! Visiting today from Sorta Fairytale’s hop. 🙂

  4. Suzy says:

    My mouth is watering…I’m off to try this right now…yummmmm!!!!!

  5. Oh, that’s a neat combo. Filing and pinning this for later 🙂

  6. I need to try tomato jam this year. My name is Katie and I host Inspired Weekends. All entries get pinned. I would love to have you link up! This week’s round is still open!

  7. Miz Helen says:

    Your Tomato Onion Jam looks fabulous, I can’t wait to try it! Thank you so much for sharing with Full Plate Thursday and have a very special week.
    Come Back Soon!
    Miz Helen

  8. I’ve never heard of tomato onion jam, but that sounds fantastic!

  9. Love your jam! Coming to you via Ms En Place. Cheers

  10. Linda says:

    I love this! No sugar! I can’t wait to make it. Thanks so much for sharing at What’d You Do This Weekend. Have a great week. Hoppy Easter!


  11. I’m so curious to know how this tastes! I’m not a tomato fan, but a very close family friend made us some tomato jam one year and it tasted almost cinnamon-ny… It was fabulous, especially on a cracker!
    Either way, I think your name sounds just fine. 🙂 Thank you for linking up with us at Delicious Dish Tuesday again!

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  13. Deborah says:

    My sister makes a recipe that sounds similar. Our whole family loves it. She calls it Salsa. Thank you for sharing it and your meatball stuffed muffins at the party. Happy Easter! Blessings ~Deborah

  14. Pingback: Fabulously Frugal Thursday Linky Party #63 | A Life in Balance

  15. I want to try this, right now. I love tomatoes so much. Greetings from Mostly Homemade Mondays.

  16. Nancy W. says:

    This looks like a delicious jam, never tried something like this but I’m pinning it to try! Thanks for sharing your post on the HomeAcre Hop, I’m going to feature this post tomorrow! Stop by and pick up your “I was featured” button and link up another wonderful post! – Nancy The Home Acre Hop

  17. danielle says:

    Thanks so much for sharing this awesome recipe at the Friday Frenzy! The flavors sound amazing.

  18. Miz Helen says:

    Your recipe is featured on Full Plate Thursday this week. Enjoy your weekend and your new Red Plate.
    Come Back Soon!
    Miz Helen

  19. Robin says:

    That sounds amazing. I can think of so many ways to use that jam. Thank you for sharing it at Fluster’s Creative Muster Party, I hope that you’ll be joining us again.
    Hugs, Smiles and Blessings.
    Robin @ Fluster Buster

  20. Michelle says:

    I have a feeling it doesn’t matter too much what you decide to call this. It’s tasty no matter what! I’m itching for my garden to start producing tomatoes. And, I like to see bay in here; it’s one of my favorite ingredients.
    Thank you for linking with See Ya in the Gumbo this week. It’s nice to have you join in!

  21. Pingback: Simple Life Sunday #14 Tomato Onion Jam | Melissa K. NorrisMelissa K. Norris

  22. Pingback: What’d You Do This Weekend? #63 | Recipes and Ramblings with the Tumbleweed Contessa

  23. CJ Huang says:

    It’s nice to have a savory jam once in a while instead of the usual sweet stuff! I’m thinking I need to give yours a try once I get some tomatoes. Stop on by and share with us on Five Friday Finds. 🙂

  24. Lisa says:

    I am definitely going to try this. I love to can tomatoes (and lots of other things, too!) How much time do you process this in the canner? Thanks for linking up with “Try a New Recipe Tuesday.” I hope you can join us again this week.

    • jkhudson says:

      I’m not an expert canner. I use very small jars so that I only have 1-2 servings open at a time. So I do the boil method for 10 minutes. It’s my understanding that the larger the jar, the longer you boil.

      If anyone has a better process, please share!

  25. What a fun jam! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Its live now!

    Cindy from

  26. I am really glad to read this website posts
    which carries tons of helpful information, thanks for providing these kinds of

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