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.
Serves:
Ingredients
- 2½lbcherry 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
Instructions
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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.
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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.
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Reduce heat to low and simmer for 2 to 3 hours, stirring occasionally, until thickened and reduced by half. Remove from heat.
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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.
Nutrition
- 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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