Tomato-Shallot Jam

Tomato-Shallot Jam |
  • Tomato-Shallot Jam
Posted on August 21, 2013

This was my first time making a savory jam and all I have to say is it’s a TOTAL GAME CHANGER.

Like, why the heck have I only been making jams from blueberries and strawberries and peaches? I feel like I’ve been seriously missing out on some major deliciousness in my life.

Cherry Tomatoes |

But while I can’t go back in time, I can make up for lost time by stuffing this savory Tomato-Shallot Jam in my face like the boss lady that I am. I plan on putting it on every type of sandwich ever made (burgers, turkey sandwiches, grilled cheeses, etc.). And I want to snack on it all day long (with cheese and crackers, as a dip for pretzels, etc.). This Tomato-Shallot Jam is extremely versatile and it instantly elevates the flavor of anything and everything it’s paired with.

Tomato-Shallot Jam |

This Tomato-Shallot Jam is a breeze to make, requiring only a handful of ingredients and about 15 minutes of active prep time. Feel free to use it however you would use sliced tomatoes, ketchup or any other spread. It also makes a great hostess gift, or a special treat for the condiment lover in your life.

Have you already jumped on the savory jam bandwagon yet? If so, tell me your favorites!



Recipe barely adapted from Table Matters

Tomato-Shallot Jam

Yield: Makes about 1 cup

Tomato-Shallot Jam


  • 1 pint cherry tomatoes
  • 1/3 cup sugar
  • 1/3 cup shallots, diced
  • Juice and zest of 1 lime
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne pepper


  1. Cut the cherry tomatoes in half and place them in a medium bowl with the sugar. Stir to coat the tomatoes and then let them sit at room temperature for about 1 hour.
  2. Heat a large non-stick skillet over medium heat. Add the tomatoes, plus all the juices that have been released, to the skillet along with the minced shallot. Cook, stirring frequently, for about 12-15 minutes or until the jam is thick and glossy and the tomatoes are almost completely broken down. Stir in the remaining ingredients and cook for an additional 1-2 minutes. Remove from the heat.
  3. Allow the jam to cool to room temperature before storing or serving. The jam can be kept in an airtight container in your refrigerator for 7-10 days.


  • Can this recipe be canned in a water bath for longer shelf life?


    • I haven’t tried it, but it should work.

  • It has become my go to appetizer recipe – on toast with goat cheese…. delicious!


    • That’s great to here! I absolutely love this recipe.

  • I also have a crazy amount of cherry tomatoes so this is perfect!! thank you!


    • Thanks, Alice. It’s such a great way to use cherry tomatoes!

  • Did you use French shallots or the green onion kind?


    • Hi Audrey, I used French Shallots (the brown, papery ones).

  • This sounds sooooooo good! My tomatoes are just starting to produce, so your recipe will come in handy very soon! Love it!


    • That’s so great to hear, Michele!

  • Savory jams are my favorite Liz! Adding this one to the list for sure! Sounds incredibly delicious!


    • Thanks, Mary Ann. This one is a keeper for sure!

  • Have you ever substituted Splenda for the sugar?


    • I haven’t tried that. If you do, let me know how it turns out.

  • Actually you need some more acid with that. Its called chutney where I come from. Vinegar. The lime juice doeant cut it. It’s still too sweet!


    • Thanks for sharing your opinion.

  • Can I use onion if I don’t have shallot?


    • Hi Lisa. I think a yellow onion would work just fine!

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