Small Batch Cherry Tomato Jam
This recipe for Cherry tomato jam is amazing on sandwiches, burgers, over eggs, on pizza and more. The possibilities are endless! Sweet and savoury, this jam is the best way to use up a garden full of fresh Cherry tomatoes!
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This recipe makes a small batch of about one cup worth, but if you fall in love with it, you can easily double or triple the recipe. Maybe give a jar to some friends!
I did a restaurant photo shoot a few years ago for a sandwich shop and this is one of the recipes they used on their sandwiches that I fell in love with. I have been making it ever since.
This sweet, sticky, savoury recipe has a perfect balance of tangy tomato flavour and sweetness that adds pizzazz to a slew of recipes and snacks! It is perfect on top of a juicy hamburger, smothered on roast beef sliders or as a spread on crackers for a tasty appetizer idea.
A Quick Peek At The Ingredients
Get the full list of ingredients and amounts needed for this recipe in the recipe card below.
Ripeness Matters
It’s important to make sure the cherry tomatoes are ripe for the best consistency. I have tried this recipe with tomatoes that were not perfectly ripe, and they are tarter and don’t break down well in the simmering process to a soft jammy texture. Grape tomatoes are a good substitution.
Step-By-Step Made Simple
This recipe takes only about 40 minutes to make and will add loads of flavour to your favourite meals for weeks. Just store and let it cool slightly before transferring it to a small jam jar and place sealed in the fridge for up to two weeks.
Sauteé the onions
- Add the olive oil to a heavy-bottomed saucepot and place on medium-high heat.
- Add the onions and sauteé for 3-5 minutes or until the onions are lightly caramelized and softened.
Making the tomato onion jam
- Add the sliced tomatoes, cider vinegar, brown sugar, grated ginger, chilli flakes and salt to the saucepot.
- Reduce the heat to a simmer and allow to cook for about 30 minutes until the ingredients have thickened and turned into a jammy texture then let cool.
Store it For Later
If you are like me and have your own garden with cherry tomatoes you may want to make a boatload of this jam to enjoy all year long!
Just double or triple the recipe and place in individual glass jars, let completely cool in the fridge and then transfer to the freezer. It can be frozen for up to 5 months. Thaw in the fridge the next time you need more!
Small Batch Cherry Tomato Jam
Equipment
- Medium Saucepan
- Measuring Cups
- Measuring Spoons
- Stove
- Small glass jar with lid
Ingredients
- 1 tbsp olive oil
- ⅓ cup onion chopped
- 500 g cherry tomatoes washed and sliced in half
- 1 tbsp cider vinegar
- ½ cup brown sugar
- 1 ½ tsp ginger peeled and grated
- ¼ tsp chilli flakes or to taste
- ½ tsp salt
Instructions
- Add oil to a heavy bottomed sauce pan and place on medium-high heat.
- Add onions and sautee for 3-5 minutes or until lightly caramelized and soft
- Add tomatoes, cider vinegar, brown sugar, ginger, chilli flakes and salt and bring to a boil.
- Reduce heat and let simmer for about 30 minutes or until tomatoes have softened and the ingredients have thickened to a jammy texture.
- Let cool slightly and then transfer to a small glass jar. See with a lid and store in the fridge for up to 3 weeks.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I have made this a number of times over this past year. It always turns out fantastic and is a summer barbecue go to. Perfect way to use of my cherry tomatoes.
love this recipe!! i made some for a BLT and i’ve always had an ick with tomatoes, but this is sooooo delicious and easy! i used 1/2 white onion and substituted ghost pepper hot sauce for the chili flakes. it was the perfect sweet heat combo! this recipe has officially been saved in my cookbook and i will be keeping this in hand! i made the mistake of covering the pot with a lid which didn’t leave me with the consistency i wanted after the 30 minutes, but i increased the heat and let it thicken naturally! it was perfect!
The ghost pepper sauce sounds great if you can handle the heat!
Had an abundance of grape tomatoes from my garden and this recipe was the perfect way to use them up! So easy and delicious!
This is fantastic, could you freeze it?.
Yes you can freeze for up to 6 months.
Followed the recipe to the letter but it doesn’t want to thicken- any urgent tips please?
Hi Courtney, Just continue to boil it down. There is likely still to much water content as all tomatoes are different. Hope that helps,Alisa
I just love this jam! The perfect amount of sweet and spice, rich and delicious! Definitely a keeper. I wasn’t planning to grow cherry tomatoes next year, but this recipe has changed my mind. Thanks for a great easy recipe!
Delicious, easy to make, and a great way to use up some cherry tomatoes from the garden. I put this on a burger and it was so good!
Is this something I could can? Was thinking I’d like to send to friends.
Hi Mika, you can can this for sure but I a no expert in canning so can’t provide guidance on the how to unfortunately.
Been looking for a good way to use my cherry tomatoes. My garden is overflowing with them this year.
This is the perfect recipe for you then!
I really wanted to love this … even bought the tomatoes at our FM—and they were nicely acidic and sweet—but had to throw out the batch because it was like pure sugar.
Hi Laurie, this jam as mentioned in the description is meant to be sweet. If you prefer it to be a little less sweet you can simply adjust the amount of brown sugar you use.
I would comment if I knew how many tomatoes or cups or pounds I need. Cannot catch up on metric and do not want to get my glasses, magnifier, and chart out when it would be so easy for you
Hi Suzanne, It is 2 pints worth or two of the small containers.
You can quickly convert by asking the internet! By the way 500 g is about 1 pound.
Just made this now, followed the recipe to a T. This is absolutely delicious. Thank you for sharing
Great recipe a keeper!
Do you have to peel the cherry tomatoes?
No, you don’t need to peel them. The skins are so thin you won’t notice they are there.
Will canning make them shelf live longer the 2 weeks?
I honestly don’t know much about canning so am not the best to answer this but I did look into it and since tomatoes are a highly acidic fruit I believe this jam will can well. Here is an article about canning tomatoes that you may find helpful. https://www.bhg.com/recipes/how-to/preserving-canning/canning-tomatoes/
Can I sub powdered ginger for fresh or should I leave it out?
Hi Nancy, You can absolutely use powdered ginger just use less. 1 tsp of dried is about 3 tsp of fresh so for this recipe if you wish to use powdered ginger a 1/2 tsp should do.
Amazingly easy and so flavorful! Came across this recipe trying to figure out what else to do with an overabundance of sungolds. Followed measurements exactly but had to substitute shallots for onions and honey ginger balsamic vinegar for apple cider vinegar since that’s what had on hand. Probably should have reduced the brown sugar to account for the extra sweetness of the balsamic. But it was still really really good. I spooned it on top of some pita crackers with blue cheese and salami. Definitely going to be making this again when I pick more tomatoes!
That sounds like an amazing appetizer Rebecca… I am going to have to remember this next time I have guests over!
Doubled the recipe. Had a lot of tomatoes. Added a half cup of smoked red peppers and 1 jalapeño. Delicious. Had on eggs this morning. Couldn’t wait!💕
With eggs is a great idea!
I didn’t have fresh ginger, so I used pickling spice tied in muslin It tastes great! Thank you for the recipe!
My pleasure Debra… love how you improvised!
I just made this and it smells so amazing! I can’t wait to put this on everything!!
I know it does smell amazing and you can use it for so many things! Enjoy.
Currently making this right, so it 2 or 3 weeks in fridge, you’ve written both. Secondly, it smell delicious simmering and I’m assuming without the lid. And lastly a emulsion blender is that required to blend?
Hi Mia. I usually eat it within 2 weeks but an extra few days won’t matter. I will update the recipe. The lid stays off when simmering so that the steam can escape and thicken the jam and no emulsion blender is needed. As the tomatoes cook down they will soften and break up all on their own. An emulsion blender would make this jam too smooth and almost soupy.
Does this thicken more after it cools?
Hi Jennifer, Yes it does thicken up in the jar but my aunt who likes it thicker also let’s it cook an extra 5-7 minutes as well. If you prefer a thicker jam I would just add a little cooking time. Hope that helps and please let me know how it turns out for you.
I made a halfbatch that is going fast! I used a couple dashes of cayenne instead of the pepper flakes, and cut the sugar back to 2 tbs. This recipe is a keeper; I’ll be diligent in collecting the ripening cherry tomatoes.
That is so great to hear Joy. So happy you loved this recipe!
Made this last night using fresh garden Roma tomatoes. Had it on brats for dinner, and on a turkey sandwich for lunch today. Delicious, and addictive!
I agree it is totally addictive!
Can this be canned in a water bath canner? In little half pint jars for gifts?
Hi Nikki, sorry for the late response I have been away. I have never done this but you certainly can!
If I were going to can this jam would it be the same process as freezing but put it in a water bath for 30 minutes after it has simmered on the stove?
Yes, you can totally do this too! I personally have never canned things before so I will take you word for it and give it a try next time for sure!
This is simply delicious! I’m quite sure I will use it on everything! I’ll be growing more cherry tomatoes come spring.
Me too just to make this jam!