Description
A delicious cherry tomato jam that pairs perfectly with cheeses and roasted meats.
Ingredients
Scale
- 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
- This jam is best enjoyed within 2 weeks when stored in the refrigerator.
- Great for pairing with cheese boards or as a condiment for meats.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Condiments
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 10g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg