A simple small-batch tomato jam that cooks down into a glossy, sweet-tart spread. Perfect on toast, cheese boards, burgers, or grilled meats.
Prep Time:10 minutesmins
Cook Time:45 minutesmins
Total Time:55 minutesmins
Equipment
1 Medium saucepan
1 Wooden spoon or spatula
1 glass jar with lid
Ingredients
1poundripe tomatoes, choppedabout 2 cups once chopped
½cupsugar
2tablespoonsapple cider vinegar
1clovegarlic, minced
½teaspoonsalt
¼teaspoonblack pepper
¼teaspoonred chili flakesoptional, for mild heat
Instructions
Combine. Add all ingredients to a medium saucepan and stir to combine.
Bring to boil. Bring to a gentle boil over medium heat, then reduce to low and simmer uncovered, stirring occasionally.
Simmer. Cook 40–45 minutes, or until thick, glossy, and reduced. The jam should hold its shape when you drag a spoon through it.
Cool and store. Let cool completely, then transfer to a clean jar and refrigerate.
Notes
Refrigerate for up to 2 weeks or freeze for up to 3 months.For a smoother texture, blend the cooled jam with an immersion blender.Nutrition info is for ¼ of the recipe.