Recipe

Late-Season Cherry Tomato and Vanilla Jam

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Photo by vvvanessa

This recipe was entered in the contest for Your Best Cherry Tomatoes
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vvvanessa's Notes: When I saw pints of cherry tomatoes at the farmers' market late last October, I couldn't resist buying them, even though they weren't nearly as sweet and perfect as the ones I'd been buying...
When I saw pints of cherry tomatoes at the farmers' market late last October, I couldn't resist buying them, even though they weren't nearly as sweet and perfect as the ones I'd been buying through the summer. My preferred method of cherry tomato preparation is to pop them right in the mouth, maybe with a sprinkle of sea salt, but I decided that these berries could use a little help.

I decided to make them into jam. I'm a big fan of good jam, but I just don't eat it that often, so I love to make freezer jam and store it in small containers so I can have a "fresh" container of it when I want. This jam is not too sweet and has just a hint of vanilla which goes deliciously with the tomatoes. Though I made this recipe for tomatoes that were not at their peak, it works wonderfully for tomatoes at their prime as well. Spread on buttered toast, it makes for one of my favorite snacks.

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Makes 1 to 1/2 cups

2 pints cherry tomatoes, stemmed and cleaned Ask a question about this ingredient

1/2 cup sugar, preferably turbinado or evaporated cane juice Ask a question about this ingredient

1/2 inch piece of vanilla bean split open lengthwise Ask a question about this ingredient

In a non-reactive saucepan, cook all the ingredients over medium-high heat until the tomatoes begin to break down and bubble.
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Continue to simmer over low heat, stirring often, until the tomatoes have lost most of their water and the jam begins to thicken. It should take 30-40 minutes, and the jam will continue to thicken as it cools.
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Let the jam cool to room temperature. Transfer into containers to freeze (I use 4-ounce plastic storage containers). To help prevent freezer burn (which I have not had a problem with), lightly press a small piece of plastic wrap onto the surface of the jam before putting on the container lid. Store in the freezer for 4-6 months.
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2 Comments on Late-Season Cherry Tomato and Vanilla Jam

lapadia added 9 months ago

Easy and delicious; I am a big fan of freezer jam, yum, and a vanilla bean...I can taste it, low sugar too. Great use for end of the year produce! Love the color of the jam.