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.

    5 people made this

    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

    Prep:30min  ›  Cook:2hr5min  ›  Ready in:2hr35min 

    1. 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.
    2. Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by half, 2 to 3 hours. Remove from heat.
    3. 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.


    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.

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