Sweet Cherry Tomato Jam
A sweet and slightly spicy cherry tomato jam made with brown sugar, honey, cumin, and red pepper flakes. Perfect for spreading, glazing, or sneaking spoonfuls straight from the fridge.
Equipment
- coated cast iron dutch oven or large stockpot
- airtight jars
- freezer-safe ziplock bags
Ingredients
- 6 cups cherry tomatoes (halved)
- 1 cup brown sugar
- 1 tsp ground cumin
- 1 tsp red pepper flakes
- 1 tsp salt
Instructions
- Cut cherry tomatoes in half and place them in a large stock pot (a coated cast iron dutch oven works well).
- Add all remaining ingredients to the pot and stir gently until everything is coated.
- Bring to a boil over medium heat, stirring occasionally.
- Reduce heat to low and simmer uncovered for approximately 1½ to 2 hours, stirring occasionally and mashing the tomatoes as they soften. The jam is done when it becomes thick, sticky, and jam-like in texture.
- Remove from heat and let cool completely.
Notes
Single serving size is 2 tablespoons.
Make ahead:
- This jam is naturally a make-ahead recipe — it can be made up to 2–3 weeks in advance and stored in the refrigerator, or up to 6 months in the freezer
To store:
- Store in an airtight jar in the refrigerator for 2 to 3 weeks
- Always use a clean spoon to prevent bacteria
To reheat:
- No reheating necessary. Serve chilled or at room temperature.
To freeze:
- Keep in a freezer-safe container or bags for up to 6 months.
- If freezing in a jar, leave 1/2 inch of headspace to allow for expansion.
- The jam will not freeze completely solid due to its natural sugar content and may remain slightly soft or scoopable. This is normal.
A note on canning:
- This recipe is not formulated for shelf-stable pantry canning as written.
- To modify for water-bath canning, add 1 tablespoon of bottled lemon juice (not fresh, as acidity varies) or 1/4 teaspoon of citric acid to each pint jar before sealing and processing, and follow proper home food preservation safety guidelines.