Tomato Basil Jam
based on Allrecipes
  • Ingredients

  • 2 1/2 pounds cherry tomatoes, halved and stems removed
  • 1 cup sugar
  • 1 cup finely chopped fresh basil
  • 1/2 cup finely chopped sweet onion
  • 1/2 lemon, juiced
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin

    Yield 1 1/2 pints

    • Bring to a boil then reduce heat to low, and simmer for 2-3 hours, making sure to stir it often to avoid burning the bottom. The mixture will start out very watery but will cook down to a jam-like consistency. Batch size can be increased in ratio, and processed in bath canner for 10 minutes for shelf stability.

    Nutrition info Per tablespoon:

    Calories 55 | Carb 15 | Protein 0 | Fat 0 | Sodium 0 mg | Fiber 1