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.
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
- 1 tablespoon olive oil
- 1 large shallot, chopped (about 1/3 cup)
- 3 cloves garlic
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 32 ounces (2 lbs.) cherry tomatoes (about 2 1/2 pints)
- 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.
- I used My Fitness Pal to calculate the nutrition information for this recipe. This information is meant to be an estimate only.
Serving Size:2 tablespoons
Amount Per Serving: Calories: 26Total Fat: 1gSodium: 77mgCarbohydrates: 3gFiber: 1gSugar: 3gProtein: 1g