While it is probably safe given the acidity, since there are several tested and approved recipes for Tomato Jam why not just used one of them rather than one from an unvalidated site? That way you have no safety concerns.

She has great cooking credentials but no canning or food science credentials listed and there is no indication as to whether her recipes have ever been tested for safe shelf storage.

Dave

Here is a link that might be useful: NCHFP - Spiced Tomato Jam

The only reason is that I like the taste. Jennie's recipe is far more savory with only 1/2 cup sugar versus NCHFP's 4 1/2 cups of sugar and the spices are a different flavor profile.

Suppose I can always freeze it!

You can take a safe-tested recipe and reduce the sugar and alter the dried spices any way you wish, so take what you like from this recipe and apply it to a savory tomato jam with the right proportions of tomatoes and acid.

Carol

Yep. Exactly what Carol said. Reduce the sugar - no problem. Make it brown instead of white - no problem. Dried spices - no problem. You can even used bottled lemon or lime juice instead of vinegar - no problem.

It is the ratio of low-acid foods to acid that poses problems.

Dave

Well that is great news as my freezer is already approaching capacity. Thanks Dave and Carol! It is such a relief to have the expertise on this forum.

Best,
Kate