Tomato-Roasted Garlic Freezer Jam

Tomato-Roasted Garlic Freezer Jam


  • 4 cups very ripe cherry tomatoes
  • 2 heads of garlic cloves, roasted
  • 1 ¼ teaspoons Kosher salt
  • Freshly ground black pepper to taste
  • ½ cup of light brown sugar
  • Pectin (See below)


  1. 1.

    To make about 3 cups, use a blender or food processor to pulse together 4 cups very ripe cherry tomatoes, the roasted cloves of 2 heads of garlic (wrap them in foil and bake at 325°F for about an hour until soft and lightly caramelized), 1 ¼ teaspoons Kosher salt, and freshly ground black pepper to taste.

  2. 2.

    If using Ball instant fruit pectin: Mix together ½ packet of the pectin with ½ cup of light brown sugar. Stir the sugar/pectin into the tomato mixture.

  3. 3.

    If using Pomona's Universal: Mix the brown sugar into the tomato mixture and then prepare the pectin by blending 3 fluid ounces of boiling water with 1 ½ teaspoons pectin. Add this pectin liquid to the tomato mixture and slowly stir in 3 teaspoons of prepared calcium water.