Cherry Tomato Jam Recipes

TOMATO JAM RECIPE

Steps:

• You can skin the larger roma tomatoes by putting an "x" in the bottom of them with a knife. Drop them in boiling water for a minute and then remove them to an ice bath. This will allow the skin to just peel off. I left the cherry tomatoes with the skins on.
• In a large heavy-bottomed pot add all ingredients and stir well. Bring to a boil over medium heat while stirring often. Reduce heat and cook for about 45 min. or until mixture mounds on a spoon.
• Ladle into sterilized jars to 1/2" below the rim. Remove air bubbles and add more jam as needed. Wipe rims and place on sterilized lids. Tighten rings to fingertip-tight.
• Process jars in a boiling water canner for 10 min. submerged in 1" of water over the lids. Take lid off of the pot and turn off stove but leave jars in the water for 5 min.
• Transfer jars to a towel-lined surface and let rest until they come to room temperature. Make sure jars have sealed. You will hear them popping.
• Refrigerate any unsealed jars for up to 3-4 weeks.

CHERRY TOMATO JAM

Steps:

• Wash tomatoes thoroughly and remove stems. Gently pat dry with a soft tea towel.
• Place the tomatoes, sugar, lemon juice, and water in a large stock pot. Place over medium heat and stir until tomatoes are coated with sugar. Cook until the sugar is dissolved, mashing the tomatoes with a large wooden spoon or spatula as you stir. Increase the heat to medium-high. Stir in the salt and pepper. The mixture may foam as it cooks; when foam rises to the top, skim it off with a large spoon.
• Stir frequently to ensure the tomatoes are cooking evenly, until most of the liquid has cooked off. The mixture is ready when it has a glossy appearance, the tomato skins are translucent, and it has a slightly sticky consistency. This may take up to 1 hour, or longer depending on how juicy your tomatoes are.
• Ladle the jam into sterilized canning jars and lid. Let rest at room temperature until cool. Store the jam in the refrigerator for up to six months.
• If canning these for long-term storage, process the jars in a water bath canner with boiling water that covers the tops of the jars. Time the jars at 15 minutes when the water starts boiling again after adding them to the canning pot. Remove the jars from the water bath and allow them to stand until the lids seal (with a satisfying 'pop'!).
• Serve tomato jam over goat cheese with crackers, or alongside a charcuterie board. Serve with seafood, or use it to fancy-up fried potatoes of all kinds!

TOMATO JAM

Steps:

• Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.

TOMATO JAM

Steps:

• Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
• Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

TOMATO JAM

Steps:

• In a medium saucepot set over medium heat, heat olive oil, add garlic, ginger, and red onion, and saute until translucent. Add tomatoes, breaking them up with a wooden spoon. Add vinegar, honey, brown sugar, ginger, cloves, cinnamon, and star anise.
• Simmer, stirring occasionally, until tomatoes have dissolved and liquid has evaporated, 60 to 75 minutes. Discard cinnamon sticks and star anise before serving. This jam may be stored in an airtight container in the refigerator for up to 2 weeks.

SPICY SWEET CHERRY TOMATO JAM

Steps:

• Combine all ingredients in a medium size pot. Bring to a boil, stirring occasionally. Reduce heat and simmer for 30-45 minutes or until sticky and thickened.
• Allow to cool, slightly. You can use them this way or break them down further in your food processor or with an immersion blender.
• Great in place of barbecue sauce, pizza sauce, and pasta sauce. Fantastic with cream cheese on crackers.
• Serving size depends on your chosen use. I've counted it as if using as tomato sauce on a pizza. This recipe makes enough for 2 medium pizzas.

SMALL-BATCH BASIL AND CHERRY TOMATO FREEZER JAM

Steps:

• Inspect 2 pint 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.
• Combine tomatoes, sugar, basil, onion, lemon juice, vinegar, salt, pepper, coriander, and cumin in a medium saucepan over medium heat. Bring to a boil, stirring occasionally.
• Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by half, 2 to 3 hours. Remove from heat.
• Divide jam between jars. Allow to cool slightly before covering with lids. Refrigerate jam for up to 2 weeks or freeze for up to 4 months.