Small Batch Basil And Cherry Tomato Freezer Jam Food

SMALL-BATCH BASIL AND CHERRY TOMATO FREEZER JAM

Small-Batch Basil and Cherry Tomato Freezer Jam image

A great sweet and savory way to use up any extra cherry tomatoes you might have! Tastes great on crackers with either goat cheese or cream cheese! This makes about a pint and a half of jam when all is said and done.

Provided by Kim

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 2h35m

Yield 24

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 46 calories, Carbohydrate 11.5 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 102 mg, Sugar 8.7 g

SMALL BATCH STRAWBERRY JAM

Small Batch Strawberry Jam image

This jam recipe is perfect for making a small, easy batch in less than an hour of active prep time. It is deliciously sweet and perfect on just about anything! You can sub in any fruit (or combination of fruits) that you like. I'm very partial to strawberry peach!

Provided by Ashton

Categories All Recipes

Number Of Ingredients 4

Ingredients

5 cups strawberries, fresh or thawed from frozen
5 tbsp. lemon juice
1 tbsp corn starch
1 1/2 cups granulated sugar

Steps:

Add the strawberries to a pot (I used a 4 quart saucepan) and mash. You could use a potato masher, pastry cutter, or fork-- anything to mash up the fruit and release the juices. Pour the lemon juice into a sandwich-size ziptop bag and add the cornstarch. Seal and shake the bag until the cornstarch has dissolved. Pour the mixture into the pot with the strawberries. Add the sugar and stir all ingredients together. Turn the stove top to medium-high and bring mixture to a ROLLING boil (as in, the bubbles don't stop when you stir them). Allow the jam to boil for 20-25 minutes, stirring often. Mixture should thickly coat the back of a spoon. Remove from heat and allow to cool before dividing the jam into jars. Store in the refrigerator.

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