Rating: 5 stars
2 Ratings
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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 test

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; carbohydrates 11.5g; fat 0.2g; sodium 102mg. Full Nutrition