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Tomato Jam

Prep Time:

30 mins

Cook Time:

​

Serves:

48 Servings

Level:

​

About the Recipe

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Ingredients

  • 2 ½ pounds cherry tomatoes, stemmed and cut in half

  • 1 cup white sugar

  • 1 cup finely chopped fresh basil

  • ½ cup finely chopped sweet onion

  • 3 tablespoons balsamic vinegar

  • ½ lemon, juiced

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon ground coriander

  • ¼ teaspoon ground cumin

Preparation

Step 1


Inspect two pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.


Step 2


Combine tomatoes, sugar, basil, onion, vinegar, lemon juice, salt, pepper, coriander, and cumin in a medium saucepan over medium heat. Bring to a boil, stirring occasionally. Reduce the heat to low and simmer, stirring occasionally, until thickened and reduced by half, 2 to 3 hours. Remove from the heat.


Step 3


Divide jam between hot, sterilized jars. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Allow to cool slightly, then top with lids and screw rings on tightly. Refrigerate for up to two weeks or freeze for up to four months.






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