Cherry Tomato Jam

 

  • 1 ½ pounds about 2 pints worth cherry tomatoes
  • 1/4 cup sugar (50g)
  • 1/3 cup vinegar (80ml)
  • 1/4 cup water
  • 1 teaspoon salt
  • 3 cloves garlic, crushed 
  • Black pepper
  • 1-2 teaspoons dried thyme rosemary

  • Place all ingredients into a medium saucepan. Bring them to a simmer. Cover and reduce heat to medium, stir it occasionally, for about 5 minutes. 
  • Remove lid and continue simmering the jam, stirring every few minutes, for another 20 minutes, or until it has reduced down to a thick consistency. Allow the jam to cool a bit before storing it in an airtight container in the fridge for up to 1 week.

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