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+ servings
Cherry tomato jam in jar with thyme on top

Small Batch Cherry Tomato Jam

Small Batch Cherry Tomato Jam is sweet, tangy, and perfect for sandwiches, burgers, or appetizers! {GF, Vegan}

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  • 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.


Calories: 62kcal, Carbohydrates: 12g, Protein: 2g, Fat: 1g, Polyunsaturated Fat: 1g, Sodium: 150mg, Fiber: 3g, Sugar: 8g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!