Cherry Tomato Jam

The cherry tomato glut has arrived. If you are a gardener and plant cherry tomatoes you know what I mean. The vines are producing more tomatoes, by a lot, than I can ever eat fresh. It is therefore Tomato Jam time. This is a savory jam that is great as a condiment. Try globbing it over cream cheese as an appetizer or using it instead of ketchup. Mixed with mayo it makes a pretty good Russian dressing.  BTW I planted a hybrid cherry tomato called Jasper instead of my usual Sweet Million and it is very vigorous and highly productive. The fruit is small but very sweet and tomatoey. I planted it too close to the cucumbers and it has taken over everything in its vicinity...lesson learned. That's a double recipe in the pan btw.

Cherry Tomato Jam

2 pounds of cherry tomatoes
3 Tablespoons olive oil
2/3 cup red wine vinegar (you can use other vinegar if you like)
1 whole large shallot, minced
4 cloves garlic, minced
3/4 cup sugar
zest and juice from one lemon
1 1/2 Tablespoons salt

Out everything in a large, heavy saucepan and cook  over low heat, stirring frequently.
The mixture will rapidly begin to liquefy as the tomatoes break down and then start to
thicken as it evaporates.
Keep stirring and often as this jam is  prone to scorching as it thickens. After about an
hour of low-heat reduction, most of the water will be gone. Let cool (or use a chilled
spoon) and check the consistency. It should resemble a traditional jelly or jam when cool.
I had to cook mine for an hour and a half before it was suitably thick.

It's completely OK to add a bit of crushed red pepper or herbs to this just be careful as it gets quite concentrated.


Ladle into 4-ounce jelly jars. Process in boiling water for 15 minutes. If mine is any guide I made a double recipe and got exactly 7 4oz. jars out of 4 pounds of tomatoes.