Cherry Tomato Cinnamon Jam Recipe

Confiture de tomates cerise à la cannelle

My mother has been making jars and jars of delicious jam every summer as far back as I can remember, using fruit bought at the Sunday morning greenmarket (strawberry, apricot), hand-picked by my family (raspberry, blackberry, blueberry), or given out by friends blessed with overflowing orchards (rhubarb, plums, cherry plums). She labels them and stores them in the cellar, where they patiently age for a year before being generously spread on buttered toast for breakfast. The wait is hard on us, but we know it’s for the best.

Yet jam-making has always seemed an involved enterprise to me, until last summer when I decided to give it a whirl.

I started clipping recipes from magazines, and bought a jam book written by Christine Ferber, often referred to as “la fée des confitures” (the jam fairy), an Alsacian who makes them the old-fashioned way, with local seasonal fruit, cooked in small batches in copper pots.

I also started saving all the jars I came across, stacking them at the back of my already bursting kitchen cabinets, and generally driving Maxence crazy. I even bought a few beautiful ones at the French chain store Résonances. Can you picture the love child of Restoration Hardware and Williams Sonoma, conceived during a trip to Paris? That’s Résonances in a nutshell. Believe me, it is tough to resist the calling of that one.

Over the summer, I made three different recipes in small batches, put the jars away, and vowed to wait until the chilly winter days to open them. Those days have finally come, and for reasons that will soon be disclosed, the first jar I opened was the Cherry Tomato Cinnamon Jam.

It’s a beautiful jam, bright red with golden specks, and the taste is very surprising, a sweet and tangy compote with a full tomato flavor and subtle hints of cinnamon.

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Cherry Tomato Cinnamon Jam Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 30 minutes

Makes 500 ml (2 cups)

Cherry Tomato Cinnamon Jam Recipe


  • 400 grams (14 ounces) ripe cherry tomatoes
  • 200 grams (1 cup) sugar
  • 1 stick cinnamon (I use fresh cinnamon from Cinnamon Hill)


  1. Pour boiling water all over a glass jar with a 500 ml (2 cups) capacity, and its lid. Leave it upside down to dry on a clean kitchen towel.
  2. Halve the tomatoes and put them in a large pot with the sugar and cinnamon. Stir, and let it sit for 1 hour.
  3. Put the pot on high heat and bring to a boil, stirring often with a wooden spoon. Cook for 10 minutes. Drain the tomatoes and put the syrup back in for 5 minutes to reduce.
  4. Pour the tomatoes back in, and cook for an additional 5 minutes, stirring often. Take the pot off the heat, pour the mixture into the glass jar, add in the cinnamon stick, and close the lid tightly. Store in a cool dark place for a few months.


This jarring method (boiling the jars then closing them tightly and letting them cool upside down) is one that's been commonly practiced in France for generations. However, using a sterilizing machine and rubber-lidded jars is the only way to be absolutely safe. For more information on home-canning, click here.
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  • Sounds interesting! I’ve only ever made raspberry jam the Nigella Lawson way (equal amounts of raspberries and caster sugar go in separate baking dishes in a hot oven; when you mix them together, you get instant jam).

    What is crystallised sugar? Is this different from caster or granulated sugar?

  • Deb

    Hee Hee, I also save jars and stack them in the back of already bursting cabinets, closets and behind couches, driving Tom crazy too. Some jars are just too nice to throw away (am I not right?) or dump in the recycle pile. I argue that I’m doing my own brand of recycling by reusing them but it seems to fall on deaf ears. =)

  • Jackie – crystallized sugar (sucre cristallisé) is not as finely ground as the usual powdered sugar. That’s what all jam recipes I’ve seen call for, although I don’t really know why. Me, I just do what I’m told! :) Does that sound like caster or granulated sugar?

    Deb – Aaah, the couch? Now that’s something I hadn’t thought of, thanks Deb! I wonder how much stuff I could fit out there…

  • Actually, now that I think about it, I think the supermarkets here sell special “jam sugar” for making, uh, jam. I’ve never looked at many recipes for the stuff, and the only one I’ve ever made was the one I mentioned in the first post, so I’m pretty clueless on this!

    I just had a look in my fridge and I have lots of half-full or nearly empty jars. Tomorrow they all get washed out in preparation for jam-making! (Nutella jars are especially good, but not for jam, as they don’t come with proper lids — but you could easily make a candle holder or even a drinking glass out of them.)

  • Meg

    Now that I have a house, I have an entire cupboard dedicated to canning jars (I love the plain, garden-variety two-piece lid Ball Jars that you can buy in a country hardware store for less than $10 a dozen.) Except that I keep bringing jars back, full of apple or tomato sauce, and now they are tumbling out of my apartment cupboards too!
    Clotilde, this jam sounds great! I may make some up with the little sweet grape tomatoes you can buy in New York grocery stores even in winter.

  • Meg – I agree, and this should be embroidered and framed : “A house is not a house without a canning jar cupboard”! :) Do report back if you try this jam! You’re lucky to get good tomatoes in any form this time of year, I keep buying mealy ones and regretting it… I have to get over the fact that winter is upon us now!

  • Jackie – Indeed, Nutella jars make great glasses! In France, the smaller ones even come in jars specially designed for you to reuse them, with patterns or, more often, cartoon characters. Mustard producers do the same. I guess they all play on “kid throwing a tantrum at the grocery store” factor!

  • Maryanne

    Clothilde, I love making jam. I am especially good at tomato jam using a williams sonoma recipe. I have to make it for all my friends every summer, jars and jars of it or they will pout. We put it on french bread with goat cheese and swill wine and wait for a breeze to blow away the awful humidity of New England in August. I use it for hostess gifts too on little bread boards tied with ribbon, and with a jar of homemade zucchini relish for a red/green christmas gift. I used to poach the tomatoes to get the skins off, but now I have a nifty tomato peeler that ever so gently takes the skin off. I have found beefsteaks to be the best and they are cooked with vanilla beans and sugar. I have one jar left, I think I’ll have that for dinner….

  • Maryanne – Your tomato jam sounds lovely, I can certainly imagine your friends begging for a jar of it! Would you share the recipe?

  • christoph

    Salut Clothilde,
    I made this jam three weeks ago and on Sunday we opened the first glass. I know one has to wait for several month normally, but for a first try. I made it with much more cinnamon than mentioned in the recipe and the result is real good. Beeing slightly inspired from your mousse du chevre I accompanied this jam also with a salty sour tasting mousse: a sunflower grains paste. Grind 4 table spoons of sunflowerseeds very very fine (This costed me our beloved old food processor, but maybe you have a better one), add some olive oil, lemon juice, some creme fraiche, salt and piment d’espelette until you have a cremy consistence. Add a small chopped shallot and chives. These two make a good combination

  • Christoph – As always, thanks for the great idea! I adore sunflower seeds, and will definitely try this. Would you consider this mousse to be a condiment to spread on bread, or would you just eat it with a spoon?

  • christoph

    Salut Clotide, I prepared this with some 0,5 cm thin slices of baguette, rosted in the oven with some olive oil and thymin, scratched with raw garlic. Then I tried to assamble a small tower with the slices of baguette, the sunflower cream and the tomato jam. But I think it is also good as a dip for vegetables, like the bean dip from your last post.

  • Christoph – Your little towers must have been lovely, that’s a great idea!

  • annie

    hi jackie d:

    am looking for 2 or 3 nutella glass jars (they now come in plastic). i could pay $1 each + 3 shipping = $6us. let me know ok?

    annie :)

  • Just made a jar of cherry tomato jam with cinnamon, following your recipe, Clotilde. It was very tasty and smelled divine (I added slightly more cinnamon, as suggested). Thanks for the recipe.
    And what a pity that you only get one jar out of a pound of tomatoes:)

  • Linnstar

    Found your site as I was looking for a tomato jam recipe. I had an abundance of cherry tomatoes from the garden and this was a wonderful recipe! Unfortunately, I overcooked one batch (a double) so it’s a bit more “carmelized”, but I still think I can put it to good use. Merci beaucoup!

  • Kate

    Bonjour all!
    Here is the conundrum – I HATE tomatoes, but will eat some tomato-based products (i.e. a good pasta sauce, ketchup (sigh), and even, if they are truly fresh – in a bruschetta) but – this jam looks too good to pass up. I’m thinking – would this be too sweet to spread on say, a baked chicken breast with some garlic mashed potatoes? Please help folks who have made and savored! and as for additional cinnamon – one or two extra sticks or more?

  • Judith

    I found this recipes on your site but amd not sure if you need to can the cherry tomato jam in a hot water bath. I would like to make several jars and keep them over the winter.

  • thanks for this recipe, clothilde. i just made it and i think it’s going to be great. i put 2 cinnamon sticks in. i also reduced the sugar so that the ratio of sugar to fruit was 1: 3. i tasted it and it is most definitely very sweet. not a savory spread but a real jam. i ate jam like this in sicily this spring, where it is traditional. i think the addition of cinnamon is magnifique!
    christine ferber lists recipes for green tomato jam in her book — do you know if she means unripe tomatoes or rather green heirloom varietals like green zebra?

  • @Johanna – I think she means unripe tomatoes.

  • Kira

    According to, castor/caster sugar is just very finely granulated sugar that was shaken from a castor which is like a small holed salt shaker. Hope this helps define it for you.

  • michelle

    I made this recipe, yet I infused the water with cinnamon spice herbal tea, also added pepper flakes for a kick. Everyone loved the jam, goes great on cornbread. This is a big hit in our house!

    • Delighted to hear it, thanks for reporting back!

  • Daniela

    It doesn’t mention whether the tomatoes need to be peeled or blended at all… The picture doesn’t show pieces of tomato skin…

    • No need to worry about the tomato skins, you can leave them in! If you look at the photo closely, you can make out small bits of skin…

  • Daniela

    Hi Clotilde
    Thanks for the speedy reply! I blitzed the tomatoes with a blender at the end of cooking – will it spoil the set of the jam?

    • No, I don’t think it will. Do report back when you’ve had a taste!

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