Late-Season Cherry Tomato And Vanilla Jam

1. 1

   In a non-reactive saucepan, cook all the ingredients over medium-high heat until the tomatoes begin to break down and bubble.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.