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A jar of cherry tomato jam on a wood table with a small appetizer knife in the jar
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4.49 from 27 votes

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!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Appetizer, Dinner, Sauce
Cuisine: American
Keyword: Cherry Tomato Jam, Jams, Preserves, Spreads, Tomato Jam
Servings: 16 tbsp
Calories: 41kcal
Author: Alisa Infanti

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.

Notes

Storage:
Store in a small glass container with a lid in the fridge for up to 2 weeks.
 

Nutrition

Serving: 1tbsp | Calories: 41kcal | Carbohydrates: 8.2g | Protein: 0.3g | Fat: 0.9g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 76mg | Potassium: 88mg | Fiber: 0.4g | Sugar: 7.6g | Vitamin A: 260IU | Vitamin C: 4.5mg | Calcium: 10mg | Iron: 0.15mg