Cherry Tomato Cinnamon Jam

32
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"This makes two cups. It will fit in a one pint canning jar. Taken from cnz.to"

Original recipe yields 32 servings
OK

Nutritional

  • Serving Size: 1 (18.9 g)
  • Calories 27
  • Total Fat - 0 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 0.7 mg
  • Total Carbohydrate - 6.9 g
  • Dietary Fiber - 0.3 g
  • Sugars - 6.6 g
  • Protein - 0.1 g
  • Calcium - 3.7 mg
  • Iron - 0.1 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0 mg

Step 1

Cut the cherry tomatoes in halves. Place them in a large pot. Add the sugar and the stick of cinnamon. Stir it, then let it sit for an hour.

Step 2

After the hour is finished, bring the pot to boiling, cooking for ten minutes. Stir frequently with a wooden spoon. Drain the tomatoes. Set the tomatoes aside, but keep the syrup. Put the syrup back in the pot, cooking for five minutes more to reduce down the liquid.

Step 3

Place the tomatoes back into the pot and cook for five more minutes. Stir it frequently. Remove the pot from the heat. Pour into the prepared glass jar and add the cinnamon stick. Place the lid on tightly.

Tips & Variations


  • Pressure canner, boiling water canner.

Related

ForeverMama

Simply Marvelous! Reminds me of my mom's jam that she used to make with our garden tomatoes. I too used the last of my garden tomatoes (which is not cherry tomatoes) and it came out so tasty. Love this recipe, so easy with such satisfying results, especially over a slice of morning toast. Thank you, WAIGEN, for sharing! Made it for FYC.

review by:
(4 Nov 2021)

Luvcookn

Absolutely wonderful! Did tweak it a very wee bit. Added a splash of lemon juice as it was a bit too cloying sweet for us and added 2 cinnamon sticks. The end result was a delicious treat! In a blind taste test...you would not know that it was tomatoes. Did enjoy the technique in making this keeper recipe. Many thanks WhatamIgonnaeatnext? for sharing ! Made for Billboard Recipe Tag.

review by:
(5 Sep 2020)