Basil and cherry tomato jam
2 hours 35 min
A great way to use up any extra cherry tomatoes you may have on hand. This savoury jam tastes great on crackers with goats cheese.
Kim
5 people made this
Ingredients
Serves: 24
- 1.25kg cherry tomatoes, halved and stems removed
- 200g caster sugar
- 40g finely chopped fresh basil
- 75g finely chopped sweet onion
- 1/2 lemon, juiced
- 3 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
Method
Prep:30min ›
Cook:2hr5min ›
Ready in:2hr35min
- Combine tomatoes, sugar, basil, onion, lemon juice, vinegar, salt, black pepper, coriander and cumin in a medium saucepan over medium heat. Bring to the boil, stirring occasionally.
- Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by half, 2 to 3 hours. Remove from heat.
- Divide jam between 2 sterilised jars. Allow to cool slightly before covering with sterilised lids. Refrigerate jam for up to 2 weeks or freeze for up to 4 months.
Note:
The amount of sugar should be adjusted depending how sweet your tomatoes are. Simmering time may vary depending upon the moisture content within your particular tomatoes.
