- 2 1/2 pounds cherry tomatoes, halved and stems removed
- 1 cup white sugar
- 1 cup finely chopped fresh basil
- 1/2 cup finely chopped sweet onion
- 1/2 lemon, juiced
- 3 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- Inspect 2 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Combine tomatoes, sugar, basil, onion, lemon juice, vinegar, salt, pepper, coriander, and cumin in a medium saucepan over medium heat. Bring to a 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 jars. Allow to cool slightly before covering with lids. Refrigerate jam for up to 2 weeks or freeze for up to 4 months.
07/13/2019
recipepes.com
small-batch basil and cherry tomato freezer jam, recipe
PT15M
PT1H
5
455 calories
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