Small Batch Basil And Cherry Tomato Freezer Jam Recipes
SMALL-BATCH BASIL AND CHERRY TOMATO FREEZER JAM
A great sweet and savory way to use up any extra cherry tomatoes you might have! Tastes great on crackers with either goat cheese or cream cheese! This makes about a pint and a half of jam when all is said and done.
Provided by Kim
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h35m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 46 calories, Carbohydrate 11.5 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 102 mg, Sugar 8.7 g
SMALL-BATCH BASIL AND CHERRY TOMATO FREEZER JAM
A great sweet and savory way to use up any extra cherry tomatoes you might have! Tastes great on crackers with either goat cheese or cream cheese! This makes about a pint and a half of jam when all is said and done.
Provided by Kim
Categories Jams and Jellies
Time 2h35m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 46 calories, Carbohydrate 11.5 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 102 mg, Sugar 8.7 g
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SMALL BATCH CHERRY TOMATO JAM - FLAVOR THE MOMENTS
From flavorthemoments.com
4.7/5 (12)Total Time 20 minsCategory AppetizersCalories 62 per serving
- Heat the olive oil in a large stainless steel or non-reactive pot over medium heat. Add the shallot and garlic and saute for 3-5 minutes until softened.
- Add the remaining ingredients and bring to a boil. Reduce heat to medium low and simmer, stirring often, until the tomatoes burst and thicken, for about 10-15 minutes. If at any time the pan becomes dry and the tomatoes begin to burn, add a tablespoon or two more of water and reduce the heat a bit more.
- Remove from heat and season with additional salt and pepper, to taste. Cool completely and store in an airtight container in the refrigerator for 10-14 days. Enjoy!
SMALL BATCH CHERRY TOMATO JAM - THE DELICIOUS SPOON
From thedeliciousspoon.com
5/5 (6)Total Time 40 minsCategory Appetizer, Dinner, SauceCalories 41 per serving
- Reduce heat and let simmer for about 30 minutes or until tomatoes have softened and the ingredients have thickened to a jammy texture.
BASIL AND CHERRY TOMATO FREEZER JAM RECIPE | RECIPES.NET
From recipes.net
Cuisine AmericanCategory Jam & SpreadServings 3Total Time 2 hrs 35 mins
- 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 for 2 to 3 hours, stirring occasionally, until thickened and reduced by half. 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.
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