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Small-Batch Basil and Cherry Tomato Freezer Jam

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Small-Batch Basil and Cherry Tomato Freezer Jam

Directions

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Ingredients :

  • 2 ½ pounds cherry tomatoes
  • halved and stems removed
  • 1 cup white sugar
  • 1 cup finely chopped fresh basil
  • ½ cup finely chopped sweet onion
  • ½ lemon
  • juiced
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • Methods :

  • Inspect 2 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Combine tomatoes, sugar, basil, onion, lemon juice, vinegar, salt, pepper, coriander, and cumin in a medium saucepan over medium heat. Bring to a boil, stirring occasionally.
  • Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by half, 2 to 3 hours. Remove from heat.
  • Divide jam between jars. Allow to cool slightly before covering with lids. Refrigerate jam for up to 2 weeks or freeze for up to 4 months.
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