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!
This recipe makes just a small batch making 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!
This sweet, sticky, savoury recipe has a perfect balance of tangy tomatoes flavour and sweetness the adds pizzazz to a slew of recipes and snacks!
How to use cherry tomato jam
- Spread on sandwiches. It goes great with turkey and roast beef.
- Use as a burger condiment instead of typical ketchup.
- Dollop some over eggs such as these egg cups an omelette or a frittata
- Slather over avocado toast
- Add it to salad dressing or vinaigrettes
- Stir into soups
- Drizzle some over pizza
- Serve on a charcuterie board with cured meats and cheeses
INGREDIENT NOTES & SUBSTITUTIONS
- Ripe cherry tomatoes – It’s important to make sure the cherry tomatoes are ripe for the best consistency. Tomatoes that aren’t ripe are tarter and will not break down well in the simmering process to a soft jammy texture. Grape tomatoes are a good substitution.
- Olive Oil – I prefer to use mild flavoured olive oil when cooking so that the flavour more balanced. The purpose of the olive oil in this recipe is really to just to sautee the onions so any mild flavoured oil will work just as well.
- Onion – I used a white onion in this recipe and clearly forgot to include it in the picture above. This recipe calls for one small onion or about 1/3 of a cup of onion peeled and finely chopped.
- Brown Sugar – Tomatoes are a highly acidic fruit and the brown sugar works to tame the acidity and add sweetness along with a jammy consistency to this cherry tomato jam recipe. When measuring brown sugar be sure to pack the brown sugar in the measuring cup to get a true measurement.
- Cider Vinegar – Balances out the sweetness and adds great flavour. You can also use white vinegar or red wine vinegar if you wish.
- Grated Ginger – Adds a little zing and pairs well with the tomatoes
- Chilli Flakes – A little spice never hurt anyone! Add more or less depending on how spicy you like your food.
How to make cherry tomato jam
This recipe takes only about 40 minutes to make and will add loads of flavour to your favourite meals for weeks. Just store let it cool slightly before transferring it to a small jam jar and place sealed in the fridge for up to three 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.
- Stir to combine and bring to a bowl. At first, there will not be a lot of liquid but as the tomatoes heat up they will release moisture.
- 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.
- Remove from heat. Allow to cool and then transfer to a small jam jar or glass container with a lid. Seal and store in the fridge and enjoy as you wish for up to two weeks.
can you freeze tomato Jam?
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. Thaw in the fridge the next time you need more!
MORE DINNER AND LUNCH CONDIMENTS TO TRY
All of these recipes can be used as topping to some of your favourite dishes.
Small Batch Cherry Tomato Jam
- Medium Saucepan
- Measuring Cups
- Measuring Spoons
- Small glass jar with lid
- 1 tbsp olive oil
- 1/3 cup onion chopped
- 500 g cherry tomatoes washed and sliced in half
- 1 tbsp cider vinegar
- 1/2 cup brown sugar
- 1 1/2 tsp ginger peeled and grated
- 1/4 tsp chilli flakes or to taste
- 1/2 tsp salt
- 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.