l have made variations of tomato jam for years. I discovered its versatility creating a BLT feature for Better Homes & Gardens years ago. I love to spread this jam on corn cakes, shortbread cookies and biscuits, of course. But there are many ways to use it. This sweet-but-a-bit savory jam is just four ingredients and cooks in less than 30 minutes. If you like jam a bit sweeter, add 1/4 cup more sugar.
Makes 2 8-ounce jars
- 1½ lbs. cherry tomatoes
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- 1 tablespoon water
Place the tomatoes in a medium sauce pan. Stir in the the sugar, salt and water. Bring to a boil. Stir frequently.
Reduce the heat to medium. Simmer uncovered for 25-30 minutes or until thickened.
Transfer to a shallow bowl and cool until room temperature.
Place into two sealable 8-ounce glass jars. Refrigerate for up to one week.
Chadwick's Change Ups
- Stir in one tablespoon of champagne vinegar
- Add 1-2 cloves finely chopped garlic before simmering
- Crispy bits of bacon are delicious stirred in just before serving
- Light brown sugar deepens the flavor