Tomato Jam Recipe
This easy Tomato Jam recipe combines fresh cherry tomatoes, apple cider vinegar, brown sugar, and thyme into a sweet-and-savory spread that's perfect for burgers, sandwiches, and cheese boards.
Servings: 16
Calories: 43kcal
Equipment
- large soup pot or Dutch oven
Ingredients
- 2 tablespoon olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 2 teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes
- 5 cups (4 pints) cherry tomatoes
- ½ cup water
- ¼ cup apple cider vinegar (preferably organic)
- ¼ cup dark brown sugar
- 2 sprigs fresh thyme
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onions and sauté, stirring occasionally for 5 minutes, until softened.
- Add the garlic and spices, stir, and cook for 30 seconds.
- Add remaining ingredients, and bring to a boil over high heat.
- Once boiling, reduce to low heat, and cook, stirring occasionally for 25-30 minutes, stirring occasionally so the jam does not stick.
- Once the jam is thickened and jammy, remove the thyme sprigs and discard.
- Allow to cool, then store in airtight glass jar(s) in the refrigerator for up to 2 weeks!
Notes
If your tomato jam is looking a little thin, continue to cook on low until it thickens.
Nutrition
Calories: 43kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 298mg | Potassium: 131mg | Fiber: 1g | Sugar: 5g | Vitamin A: 367IU | Vitamin C: 12mg | Calcium: 13mg | Iron: 0.5mg