Small Batch Cherry Tomato Jam
Small Batch Cherry Tomato Jam is an easy savory cherry tomato jam that’s the perfect condiment for cheese plates, burgers, sandwiches and more!
How was your Labor Day weekend? I know Labor Day marks the unofficial end of summer, but there’s plenty of summer produce still in season so I’m not going fall on you just yet.
The cherry tomato plants in my garden are busting at the seams, which is a nice “problem” to have. I’m growing both Sunburst gold and red cherry tomato varieties, so I used them in this Small Batch Cherry Tomato Jam.
My Fig Jam and Strawberry Rhubarb Jam recipes have been huge hits here on the blog, and I figured it was high time I made a savory jam.
I so wish I’d have done it sooner.
This cherry tomato jam recipe is so flipping easy to make — just pop the cherry tomatoes in a sauce pan with the other ingredients and cook them down until they burst and thicken.
We’re only talking about 15 minutes here!
I flavored this savory cherry tomato jam with some shallot, garlic, spices, fresh thyme, vinegar, and maple syrup. The result is sweet, tangy, and addictive.
Slather this jam on your burgers, sandwiches and wraps, or use as a topping for grilled meats and fish. It would also be a phenomenal addition to a cheese board.
There’s no limit for it’s use, and it’s so easy that you can make it again and again. 🙂
More cherry tomato recipes:
Cherry tomato sauce by Fork Knife Swoon
Small Batch Cherry Tomato Jam
- 1 tablespoon olive oil
- 1 large shallot chopped (about 1/3 cup)
- 3 cloves garlic
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 2 lbs. cherry tomatoes
- 1/4 cup water
- 2 tablespoons red wine vinegar
- 2 tablespoons pure maple syrup
- 1 large spring thyme
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 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 chili powder and smoked paprika and saute 30 seconds more.
- 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!
- I used a medley of Sunburst gold and red cherry tomatoes but you can use your favorite variety.
- This jam is very rustic and chunky. If you prefer a smoother jam, process it in a food processor until it reaches the desired consistency.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
36 Comments on “Small Batch Cherry Tomato Jam”
We are on the same page today, Marcie – holding onto Summer! I just love savory tomato jam. I have a recipe that I make and use all the time (my favorite is to put it on grilled cheese sandwiches!). Your version has more spices and I definitely need to try it out. Yum!
Thanks Liz and it sounds like I’ll need to slather it on my grilled cheese!
I’m still using up all of that fresh summer produce while I can! Cherry tomatoes from the garden are my favorite, I can eat it like popcorn! This jam sounds wonderful, Marcie! Such a great idea! I have a feeling I would spread this on just about anything!
Thanks Gayle and I agree…I pop cherry tomatoes like candy!
It’s looking very yummy and colourful, thanks for sharing such a healthy and delicious jam.
Thank you Aria!
I’m so jealous of your tomato bounty. This jam is just the best way ever to use it! Have a great week, Marcie!
Thanks Kelsie! Having tons of cherry tomatoes are definitely a luxury!
looks yummy! I’ll be picking a great number of cherry tomatoes this week so I am sure I’ll have enough to try a bottle of jam.
Yummm!!! I want to put this on everything! I haven’t had a garden in so long, but now I’m wishing I had a bunch of cherry tomato plants that needed me to make jam out of them 🙂
I’m seriously so grateful for this recipe!! I have so many cherry tomatoes around this time of year and you can only eat so many! This jam is something my hubby would love – and likely put it on everything! What a great idea!!
I hear you! I love oven roasting them too which was last years’ emergency recipe. lol Thanks Katherine!
Holding on to Summer here too! And I can’t wait to try this jam! My son hates tomatoes but loves tomato jam!! So I definitely need to make some with my garden tomatoes!
Wow that’s funny! I don’t think my kids would eat tomato jam for anything. haha Thanks so much for hosting Becky!
Marcie! This is genius. I can’t wait to make it–Pinned it for when that happens!
Aww thanks Letty! I just made another batch today and ate half with a spoon! 🙂
Oh my goodness!! What an amazing recipe. I tweaked it, used stevia, and I love the chunky rustic texture. I have used so many different tomato jam recipes, but this is by far the best!!!
I’m glad to hear that your substitution worked out and that you enjoyed the recipe Denise! Thanks so much for your feedback. 🙂
Hi Marcie! I’ve had a great gardening year so far with a bunch of Cherry and Grape tomatoes. I can’t keep up with them so I’d like to can but am new to it. This recipe looks super yummy but I know I won’t eat it in a week. Would it be safe to water bath can this jam? It has some acidity but I don’t know if it’s enough to store for a while. Any advice you can give this novice would be really welcome.
Hi Barbara! This will easily keep for two weeks, and most small batch jams I’ve made freeze well for up to 3 months too. I’ve never tried canning this, so I’m sorry but I can’t say for sure that it would work.
This was such a great recipe! I halved everything since I only had one pint of tomatoes and it was perfect!
I’m so glad this worked out for you!
This didn’t thicken at all for me….I even cooked it another 10 minutes! I’m sure we’ll still enjoy using it, but wondering what’s up!
That’s very odd Judy…I’ve never encountered this problem. Cooking has always thickened the mixture up nicely for me!
I freshly washed my tomatoes and added the 1/4 c water as well. I put the lid on mine for the first ten minutes, then took it off and cooked an additional ten minutes. I’m just going to continue to cook for awhile sans lid until it thickens. It tastes great but is quite thin at the moment.
The longer you cook the jam the thicker it will get.
New favorite sandwich condiment!
I’m so happy to hear that!
Delicious, I added some ginger, turmeric and a jalapeño pepper.
I’m glad you like the jam, and I love the sound of your additions!
Holy wow! Where has this been all my life? It’s absolutely delicious and I’m about to got from “small batch” to big, giant, enormous batch. Thanks for the great recipe!
I’m glad you love it enough to make a big batch! Lol. Thank you for the feedback!
I had to mash mine a bit and cook a little longer to get it to look like your pic. Once it cools I’ll do taste test but looks and smells great!
I hope you enjoy it Fran!
I needed to use up a bunch of cherry tomatoes from my garden so I tried this jam and WOW! I served over grilled fish and it was amazing. I did not have shallots so I used finely chopped red onion and sautéed them well. Other than that I followed the recipe exactly. I will definitely make this tomato jam again.
I’m so glad that you love the jam Terri, and thank you for the feedback!