50 tomato jam recipes

Green tomato jam: tart-sweet preserve made with unripe tomatoes, lemon, sugar, and water. Old-fashioned garden-rescue jam that uses up the last of the season's tomatoes.

We have had so many fruit jams, have you even tasted tomato jam with some spiciness, ginger and garlic. And it is so versatile, it goes well with cracker, bread or some pita bits.

This chunky, sweet and sour tomato jam is very tasty, it is a delicious accompaniment to serve on a sandwich, hot dog or hamburger.

Avocado relish dices ripe avocado with red onion, bell peppers, Roma tomato, garlic, fresh chile, and herbs in lime juice and olive oil. Chunkier than guacamole, brighter than salsa. Perfect topper for grilled chicken or fish.

Red tomato preserves made the old-fashioned way: whole peeled tomatoes steeped overnight in sugar, then simmered with thinly sliced lemon until the syrup runs clear and thick. A vintage canning classic.

Kick up your Independence or Flag day celebration an extra notch by making your own home-made ketchup (catsup) to make your barbecued hot dogs and burgers extra special. This is an easy way to really impress your friends and family and it's much better tasting than store bought varieties.

A delicous amber or red coloured sweet jelly made from tomatoes that can be served just like any other sweet spreads or added to cheese and cracker trays.

Domatoules Glyko (Spicy Cherry Tomato Preserves) recipe

Traditional green tomato mincemeat with suet, raisins, apples, oranges, and warming spices simmered low for hours. A homestead recipe for filling pies, tarts, and turnovers from the late-season garden haul.

Meatless apple and green tomato mincemeat with golden raisins, currants, citrus zest, and warm holiday spices. A vegetarian alternative to traditional mincemeat, perfect for pies, tarts, and gift jars.

Mock raspberry jam made from green tomatoes, sugar, and raspberry Jello. Just three ingredients, 20 minutes of boiling, and you have a sweet, fruity spread that tastes surprisingly like the real thing.

Roasted tomato salsa with jalapenos, garlic, white onion, cumin, and cider vinegar. Oven-roasting concentrates the tomato flavor for a smoky, slightly chunky salsa that beats any jar.

Dried tomato salad dressing made by soaking sun-dried tomatoes in red wine vinegar with basil, thyme, and rosemary in olive oil. No cooking needed, just 6-12 hours to marinate.

Fresh cilantro salsa with chopped tomatoes, serrano or jalapeno chile, garlic, onion, and red wine vinegar. A no-cook Mexican pico de gallo that doubles as a guacamole base.

Salsa Bandera is a fresh Mexican salsa with chopped tomatoes, cucumber, radishes, cilantro, and a vinegar-lemon dressing. No cooking required, just chop, mix, and serve with chips.

Mexican salsa dip stirs together fresh tomatoes, green chiles, black olives, scallions, olive oil, and vinegar for a chunky no-cook party salsa with tortilla chips. Best after a brief rest.