A great sweet and savory way to use up any extra cherry tomatoes you might have! Tastes great on crackers with either goat cheese or cream cheese! This makes about a pint and a half of jam when all is said and done.



Recipe Summary

30 mins
2 hrs 5 mins
2 hrs 35 mins
1 1/2 pints


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

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.

If a smoother jam is required, puree the mixture before placing it into jars.

Nutrition Facts

46 calories; protein 0.5g 1% DV; carbohydrates 11.5g 4% DV; fat 0.2g; cholesterol 0mg; sodium 102mg 4% DV. Full Nutrition

Reviews (2)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Update: I made this a second time, but blanched and peeled the tomatoes first. The jam looks better without tomato skins so peel them or chop your tomatoes to make smaller bits of skin in the final product. Also, I cooked mine in a large saucier pan. It cooks in less than 30 minutes, but don't walk away from it. I think the flavor would benefit most by using expensive balsamic that is thick and syrupy. Mine wasn't and when combined with the lemon juice was a little too acidic. The fix was a squeeze of balsamic glaze. That took the edge off because it's a another hit of sugar. Also, I tend to use too much black pepper and did that on this second batch. I'm hoping the cheese will absorb the pepper bite. This is delicious. You will not be disappointed. I have cherry tomatoes in the freezer and plan to make more jam this winter. Read More
Rating: 5 stars
It is fantastic, sweet and savory all at the same time. Everyone i have it to agreed and ate it up quickly. Read More