This spicy tomato and rosemary jam is the ultimate addition to your summer charcuterie. It’s a 1-step recipe that results in a sweet and spicy jam that cooks in about 80 minutes. It’s super easy to make - just add all the ingredients to a pot and then set it to cook.
I use hothouse-grown cherry tomatoes in this recipe which means they are ripe all year long. So feel free to make this jam during any season. The recipe makes a single 12-ounce jar but is easily adjusted to make a larger batch. I plan on gifting jars of this jam all summer long.
- 2 and ½ pints cherry tomatoes
- ¼ plus 2 tablespoons honey
- ⅓ plus 3 tablespoons refined sugar
- 3 tablespoons Bragg’s Apple Cider Vinegar
- 1 and ½ teaspoon kosher salt
- ⅓ teaspoon crushed red pepper
- 3 sprigs fresh rosemary, finely chopped
Add all the ingredients into a medium-sized pot - stir everything together. Bring the pot’s contents to a boil over medium heat. After cooking for several minutes, begin breaking the tomatoes up with a large wooden spoon. Once every tomato is completely smashed, reduce heat to low and simmer for 80 minutes - stirring semi-frequently.
Watch jam closely - if it’s sticking to the pot, increase stirring and reduce stove temperature. The jam is ready when it’s thick and the liquid is well-reduced. The consistency should be similar to store-bought fruit preserves. Mine took 82 minutes. Pour into a jar with a lid, and chill overnight. This jam is excellent on baked brie or slathered directly on whole grain crackers.