Easy Cherry Tomatoes Jam
A sweet way to preserve your summer tomatoes. I added the apple for its natural pectin, which makes the jam nice and thick, it also complements the sweet and sour flavor of the tomatoes.
For one small jar of jam you will need:
500 gr cherry tomatoes
1 small apple
Juice of 1 lemon
1 cup of sugar
Wash the tomatoes, puncture a few of them using a knife, just to allow their juices to come out easily as you cook them. Place in a small pot.
Peel and dice the apple, the apple cubes should be smaller than the cherry tomatoes. Add the apples to the tomatoes.
Add the lemon juice to the pot, then add the sugar.
Bring to a boil and stir, there should be enough liquids in the pot, the tomatoes will slowly release more of their juices as well.
Let simmer on a low heat and don’t cover the pot, so the jam will reduce and thicken. Stir every few minutes, and check consistency. The jam is ready when it’s thick, deep a spoon in the jam, if it does not fall off the spoon immediately, it’s ready.
Transfer the jam into a sterilized jar so it will keep well, let cool off and keep in the fridge.