Super Versatile, Homemade Cherry Tomato Jam
Author -Yields: 1 1/4 cups
Ingredients
- 1 ½ pounds about 2 pints worth cherry tomatoes, halved if large
- 1/4 cup cane or coconut sugar (50g)
- 1/3 cup champagne vinegar (80ml)
- 1/4 cup water
- 1 teaspoon salt
- 6 cloves garlic peeled and left whole
- Black pepper
- 1-2 teaspoons dried thyme or crushed rosemary to taste
- Dash crushed red pepper flakes to taste
- Toast, for serving (optional)
- Cashew cheese, for serving (optional)
Instructions
- Place all ingredients except for the thyme and red pepper into a 2 or 2.5 quart saucepan. Bring them to a simmer. Cover and reduce heat to low. The mixture will be very liquidy for about 10-15 minutes, but stir it every now and then anyway.
- Continue simmering the jam, stirring every few minutes, for another 25-40 minutes, or until it has reduced down to a thick, slightly sticky, and sweet consistency (it should resemble jam, but be a bit looser and easier to stir). Remove the garlic and stir in the thyme and crushed red pepper. Allow the jam to cool a bit before storing it in an airtight container in the fridge for up to 1 week.
- If desired, toast your favorite bread and top it with a few tablespoons cashew cheese. Add a layer of the jam and serve.
Notes
Feel free to vary the herbs and spices in this recipe! Some suggestions:
Masala Cherry Tomato Jam
Use apple cider vinegar and swap the thyme or rosemary for 1 1/2 teaspoons garam masala.
Red Curry Cherry Tomato Jam
Use apple unseasoned rice vinegar in place of champagne. Swap the thyme or rosemary for 1 ½ tablespoons red curry paste, 2 teaspoons finely minced or grated ginger, and 2 finely minced Thai chilis. Add these ingredients at the start of preparing the jam (step 1).
Lemon Scented Cherry Tomato Jam
Use 2 tablespoons of champagne vinegar and 3 tablespoons lemon juice for acid. Stir in 2 teaspoons of lemon zest at the end of preparing the recipe. (You can also try adding chopped, preserved lemon!)
Sweet Ginger Cinnamon Cherry Tomato Jam
Use apple cider vinegar and omit the garlic. Swap the thyme or rosemary for 1 teaspoon cinnamon, 1 teaspoon ground ginger (or 2 teaspoons minced or grated fresh ginger) and ¼ teaspoon ground cloves.