Tomato Jam

By á-29897

yields about 1 cup. Try tomato jam, basil and mozzarella grilled cheese

Ingredients

• 2 pints (about 1 1/2 pounds or 4 cups) cherry tomatoes, grape tomatoes or Sungold tomatoes, halved crosswise
• 2 tablespoons honey or sugar
• 2 tablespoons apple cider vinegar
• 1/4 teaspoon salt
• Several twists freshly ground black pepper

Preparation

Step 1

1.To make the jam: In a medium-sized pot (around 2½ quarts) over medium-high heat, combine the halved tomatoes, honey, vinegar, 2 tablespoons water, salt and pepper. Bring the mixture to a simmer and cook, stirring occasionally and reducing heat as necessary to avoid scorching as the jam condenses.
2.Simmer until the mixture is completely broken down, reduced and thickened enough that you can scoop it on top of itself and it stays there, which will take somewhere between 30 to 50 minutes. Use the jam immediately or let it cool and store it, covered, for up to 1 month in the refrigerator.