Quick And Easy Cherry Tomato Jam

1. 1

   Wash and pet dry the cherry tomatoes (cut the larger ones in half). Transfer to a large skillet, stir in sugar, orange juice and zest.

2. 2

   Cook over medium-high, stirring frequently, until jam is thickened and it bubbles all over the surface, 10 to 12 minutes. In the last 2 minutes of cooking stir in cinnamon and vanilla.

3. 3

   Strain the jam to a bowl thru a fine sift pressing with a wooden spoon to extract as much of the smooth jam as possible.

4. 4

   With a clean spoon collect all of the jam from outside the strainer. Discard the solids.

5. 5

   Transfer jam to a jar and let cool to room temperature; then seal and keep in the refrigerator. The jam will continue to thicken as it cools.

6. 6

   Note: After I posted my recipe, it occurred to me that this jam could be a good addition to a barbeque sauce (of course without vanilla) instead of sugar or honey.

* Per serving · 4 servings · Values may vary.