Thick, sweet and wonderfully spread-able, this cherry tomato jam is the perfect way to use your summer tomatoes. Made with a handful of simple ingredients that complement but don't overpower the tomatoes, their flavor shines through.
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Sunshine, warm weather and an abundance fresh produce. These are the things I love most about summer.
From fresh cherry tomatoes to juicy strawberries and fragrant herbs, the season brings an abundance of flavors to savor.
So each year, I have a list of recipes I can't wait to make (like borscht and strawberry crisp), because they just taste better when all of the ingredients are fresh.
And this cherry tomato jam has made the cut for the last 5 years. I have a feeling it'll have a permanent place on your summer cooking list as well and here's why:
- Easy to Make: With straightforward steps, this cherry tomato jam is simple to whip up and doesn't require any canning skills (neither does this healthy unsweetened applesauce).
- Simple Ingredients: Using pantry staples and fresh cherry tomatoes, this recipe keeps it simple yet delivers big on flavor (as does cherry tomato Caprese).
- Mega Tomato Flavor: Fresh cherry tomatoes are the star of this jam and their flavor is enhanced rather than muffled by the other ingredients (which is also the case in this cherry tomato pasta).
- Versatile: Whether spread on toast, added to a sandwich, dolloped on grilled meats, or stirred into pasta, this cherry tomato jam adds a delicious touch to any meal.
The Ingredients
- Cherry Tomatoes- For best flavor, I strongly recommend using cherry (or grape) tomatoes. You can use large tomatoes, but ensure they are fresh, in-season tomatoes as out of season large tomatoes can often be bland. If using large tomatoes, you can reduce the blistering step to 3 minutes total.
- Garlic- Fresh garlic and tomato are fabulous together. In a pinch, you can use 1 teaspoon of garlic powder or leave it out altogether.
- Avocado Oil- Another cooking oil such as olive oil can be used.
- Balsamic Vinegar- I love the sweetness and depth of flavor that balsamic vinegar adds to this jam. If needed, you can use red wine vinegar but balsamic really does complement the tomatoes best.
- Sea Salt- Table or kosher salt can be used instead- adjust to taste.
The Method
1. Blister tomatoes. Heat the oil in a medium saucepan over medium heat. Add the tomatoes and allow to cook undisturbed for 3 minutes in order to start to blister their skin and build flavor. Stir and cook undisturbed for an additional 3 minutes.
2. Sauté garlic. Add the garlic and cook until fragrant, about 1 minute.
3. Cook. Stir in the salt and vinegar and reduce the heat to medium low. Cover and cook for 15 minutes until the tomatoes are quite soft, stirring every 5 minutes or so.
4. Thicken. Remove the lid and use the back of a spoon to break the tomatoes open. Continue to cook for 20-30 minutes uncovered, until thickened, stirring often.
5. Cool. Remove from heat and pour into a small jar or glass container. Allow to cool for 30 minutes at room temperature and then place in the refrigerator. The jam continues to thicken as it cools.
6. Enjoy.
Leftovers and Storage
To Store: Store leftover tomato jam in an airtight container in the refrigerator for up to 1 week.
To Freeze: Cherry tomato jam can also be frozen for up to 3 months. I like to portion it into an ice cube tray to freeze so that I can just take out a small portion at a time to use.
Make it Your Own
- Smooth- For a smoother consistency, you can blend the cooked cherry tomato mixture until smooth with an immersion blender prior to putting in a jar.
- Herb Infused- Add finely chopped fresh herbs (about 1 tablespoon) such as basil, oregano, or parsley to the cherry tomato jam at the same time as the vinegar for additional flavor and aroma.
- Spicy- Add some heat by including 1 teaspoon of red pepper flakes at the same time as the salt.
- Onion Tomato Jam- Sauté diced onions until caramelized and add them to the cherry tomato jam at the same time as the salt for added depth.
- Buttery- Stir in a 1 tablespoon of butter (or good quality olive oil) towards the end of cooking to create a rich and creamy cherry tomato jam.
Ways to Use Cherry Tomato Jam
- On a Sandwich: This spread instantly elevates a grilled cheese or breakfast sandwich.
- With Crackers: Enjoy this tomato jam spread over crackers (with cheese would not be a bad idea) or include it as part of a Charcuterie board.
- On Pizza: Make pizza night feel extra fancy by using this in place of typical pizza sauce. You may need to add a couple of tablespoons of water to make it thin enough to spread over the full pizza crust.
- With Eggs: Stir some jam into scrambled eggs or add it to an omelet.
- On Burgers: In place of (or in addition to) fresh tomatoes on your burger, try some of this instead.
No, this cherry tomato jam recipe is not intended for canning. Due to its low acidity and sugar, it is not suitable for safe canning. It is best enjoyed fresh, stored in the refrigerator for short-term use or frozen.
Tips for the Best Cherry Tomato Jam
- Choose Quality Tomatoes: Opt for ripe, flavorful cherry tomatoes for the best results thanks to their natural sweetness and deep flavor (they also make the best tomato soup!). The quality of your jam will largely depend on the tomatoes you use.
- Don't Skip Blistering the Tomatoes: Blistering the tomatoes enhances their natural sweetness and helps bring out their juices.
- Thicken over Low and Slow Heat: To achieve the perfect consistency and concentrate the flavors, simmer the jam over low heat, stirring occasionally. Don't be tempted to speed up this step with a higher heat as it will affect the taste.
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Recipe Card
Cherry Tomato Jam
Ingredients
- 2 cups (1 pint) cherry tomatoes
- 1 tablespoon avocado oil
- 2 cloves garlic minced
- 2 tablespoon balsamic vinegar
- ½ teaspoon sea salt
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the tomatoes and allow to cook undisturbed for 3 minutes in order to start to blister their skin and build flavor. Stir and cook undisturbed for an additional 3 minutes.
- Once the skins are lightly blistered, stir in the garlic until fragrant, about 1 minute. Then stir in the balsamic vinegar and salt.
- Reduce the heat to medium low, cover and cook for 15 minutes until the tomatoes are softened. Stir every 5 or so minutes and then use the back of a spoon to break them (careful as the juices from inside can splatter).
- Remove the lid and continue to cook for an additional 15-20 minutes until thickened, stirring often.
- Remove from heat and pour into a small jar or glass container. Allow to cool for 30 minutes at room temperature and then place in the refrigerator. The jam continues to thicken as it cools.
- Spread on sandwiches, crackers and more.
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