Small-Batch Basil and Cherry Tomato Freezer Jam Recipe

Small-Batch Basil and Cherry Tomato Freezer Jam Recipe

How To Make Small-Batch Basil and Cherry Tomato Freezer Jam

This freezer jam recipe makes a savory spread from fresh cherry tomatoes and basil. It’s a great spread for crackers, especially with some creamy cheese.

Preparation: 30 minutes
Cooking: 2 hours 5 minutes
Total: 2 hours 35 minutes



  • lbcherry tomatoes,halved and stems removed
  • 1cupwhite sugar
  • 1cupfresh basil,finely chopped
  • ½cupsweet onion,finely chopped
  • ½lemon,juiced
  • 3tbspbalsamic vinegar
  • 1tspsalt
  • ½tspblack pepper
  • ½tspcoriander,ground
  • ¼tspcumin,ground


  1. 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.

  2. 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.

  3. Reduce heat to low and simmer for 2 to 3 hours, stirring occasionally, until thickened and reduced by half. Remove from heat.

  4. 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.


  • Calories: 356.06kcal
  • Fat: 0.97g
  • Saturated Fat: 0.13g
  • Monounsaturated Fat: 0.19g
  • Polyunsaturated Fat: 0.37g
  • Carbohydrates: 87.76g
  • Fiber: 5.44g
  • Sugar: 80.48g
  • Protein: 4.09g
  • Sodium: 801.55mg
  • Calcium: 71.17mg
  • Potassium: 997.29mg
  • Iron: 1.77mg
  • Vitamin A: 180.22µg
  • Vitamin C: 59.70mg
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